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Summer Fruit Spring Rolls

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Hi Bold Bakers!

We all know and love the traditional savory rice paper Spring Roll but have you ever seen a Fresh Fruit Spring Roll? They are rice paper rolls filled with slices of Fresh Strawberries, Peaches, Melon and Mango, all wrapped up to make the perfect healthy portable snack.

There is no cooking required, just combine all of the fruit and let the fresh flavors speak for themselves. These Fruit Spring Rolls are great for picnics, the beach or for summer parties. And just like a traditional roll, you can serve it with a dipping sauce made from zesty Limes and a little honey.

An added bonus of my Summer Fruit Spring Rolls is that they are full of all natural sugars, are suitable for Vegans and are gluten free.

If you think this recipe is fun and creative then you will love my Fruit Sushi, which is also vegan and gluten free.

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A Big & Bold thank you to Walmart for sponsoring this BONUS video to bring you my Summer Fruit Spring Rolls! Be sure to go to your local Walmart and check out their local produce offerings.

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4.7 from 3 reviews
Summer Fruit Spring Rolls
 
Prep time
Total time
 
Author:
Serves: 8
Ingredients
  • 8 strawberries
  • ½ cantaloupe melon
  • 1 peach
  • 1 mango
  • 1 apple
  • 1 lemon
  • Bunch of mint
  • 8 rice paper wraps
  • For the sauce:
  • ¼ cup honey (or agave)
  • Zest and juice of 1 Lime
  • 3 tablespoons water, to thin out sauce, if needed
Instructions
  1. Peel the melon and mango and cut it into slices and then into matchstick-shaped pieces.
  2. Hull and slice the strawberries into thin slices.
  3. Quarter the apple and remove the seeds. Slice and cut into matchsticks as well (squeeze a little lemon juice over to stop them turning brown)
  4. With the peach, cut in half to remove the stone. Then cut like the other fruit.
  5. In a large bowl, add warm water and soak the rice paper wraps for about 20 seconds. When it starts to go soft remove it from the water. If the wrappers are too sticky to use, it means they spent too long in the water. The wrap should be pliable, but still slightly firm, as it will soften while you put in the filling.
  6. Place the rice paper smooth side down on a chopping board. Place the fruit towards the middle of the wrapper.
  7. Start to roll the spring roll like a burrito. Fold the wrapper over the filling, fold in 2 sides and roll to seal. Take care when rolling as your wrapper can rip.
  8. For the dipping sauce: Mix together all of the ingredients and serve with your rolls. Trust me you don’t want to leave this sauce out, it’s delicious.
Notes
WW SmartPoints: 5
WW PointsPlus: 3
The less time the rice paper wrappers spend in the water the easier they will be to use and roll.

Have all of your fruit ready before you starting rolling your spring rolls.

Rice Paper Wrappers are gluten free
Nutrition Information
Serving size: 1 serving Calories: 100 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 25g Sugar: 17g Sodium: 41mg Fiber: 2g Protein: 1g Cholesterol: 0

 

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31 Comments

  1. Howard Roberts on April 25, 2017 at 3:17 pm

    Thank you so much for this creative idea. Last night was my turn to bring fruit to my singing group, and I was looking for new ideas. These turned out so well, and people loved them. I used either strawberry slices or mandarin orange with the mango and mint, both really nice. A great treat!

    • Gemma Stafford on April 26, 2017 at 10:58 am

      Yea! happy dance here Howard!
      I am so happy that you enjoyed this, what a lovely idea, bringing fruit to your singing group, love it!
      Gemma 🙂

  2. priyanka bijlwan on November 30, 2016 at 4:28 am

    I want to try the recipes but I cant find rice paper in this state so any substitute for rice paper plzzzz suggest

    • Gemma Stafford on December 1, 2016 at 2:45 am

      Hi there, not rice paper, spring roll wraps, you will find it in your ethnic store or supermarket,
      Gemma 🙂

      • priyanka bijlwan on December 9, 2016 at 8:43 am

        thanks i will search around

  3. Maddy on August 16, 2016 at 3:11 am

    Just what I need to take to a vegan party this weekend! However, it’s late winter in New Zealand and I can’t think of any fruit currently in season that would look pretty on the outer edge of the spring roll. Strawberries won’t be here for another two or three months. Any suggestions?

    • Gemma Stafford on August 17, 2016 at 2:50 am

      Ah! that is a question? I do not know what you have available to you!
      Mango, slivers of it will fold well for you, dare i say Kiwi fruit, if it is available, it should look wonderful.
      Gemma 🙂

  4. Natalie on July 4, 2016 at 7:15 am

    My family will love the fruit spring rolls that you taught me and mom.?

  5. Natalie on July 4, 2016 at 7:13 am

    I’m 12 years old. Me and my mom saw the recipe so we thought that we should make it for Dessert. I hope that when my mom and I would love it I would want it for my Birthday. I really want my whole entire family to come together and try the delicious summer fruit spring roll that my mom and I learned from the greatest Author who is you Gemma Stafford!!!?

    • Gemma Stafford on July 6, 2016 at 11:06 am

      Thanks so much Natalie. Let me know how your summer fruit spring rolls turn out 🙂

  6. Vanessa on July 3, 2016 at 4:28 pm

    I’m going to be honest. I thought this was going to be great. I tried it and I like it. There’s just this one problem….I chocked on the rice wrap. I enjoyed making it, I had fun. It’s just the rice wrap I had a problem with?

    • Gemma Stafford on July 4, 2016 at 2:05 am

      Hi Vanessa,
      I am sorry to hear that. Were they softened enough? It takes a little practice to get them just right. I do hope you were feeling ok afterwards,
      Gemma 🙂

    • Monique on July 4, 2016 at 4:24 am

      There’s a learning curve with those rice wrappers, they’re finicky. They soften up very quickly In the warm water, very quickly. I watched a few YouTube videos on making Spring Rolls and saw they’re only kept in the water till barely bendable, still a tad stiff. In the few moments after you let the excess water drip off, and you lay it down on to your work surface, it’s continues to soften. Make one rotation of the roll, tighten the roll up, then bring in both sides, and finish.
      I’ve made them a few times now and it’s getting better. Mine still turn out huge because I’m putting too much inside, but they still look pretty and taste awesome.

      • Gemma Stafford on July 6, 2016 at 11:02 am

        Thanks for your tips and feedback Monique 🙂

  7. Sky on June 27, 2016 at 11:34 am

    This looks so good:)

    • Gemma Stafford on June 27, 2016 at 4:56 pm

      Thanks so much Sky. I can confirm their deliciousness 🙂

  8. Monique on June 13, 2016 at 10:25 am

    Do you think these would work if you were pressed for time and purchased a ready-made fruit salad? Chopping the large fruits into matchstix size….?

    • Gemma Stafford on June 13, 2016 at 10:05 pm

      I hear you Monique and I think you could use fresh fruit from a shop JUST AS LONG as it is freshly cut and in really good shape.

      Whole food sell fruit in it’s own separate container and I think that should work well. If it was cut the day before and soft it would not make for nice eating in a fresh spring roll.

      I hope this helped,
      Gemma.

      • Monique on June 14, 2016 at 4:38 am

        Like to make these a few hours ahead. Do they stay sticky? Do you recommend stacking them on a plate or wrapping (?wax paper/clear wrap) individually?

        • Gemma Stafford on June 18, 2016 at 12:15 pm

          Hi Monique,
          Yes, these tend to be a little sticky. I would tend to use baking parchment to wrap these when I have needed to keep them for any time. It is almost unavoidable with this recipe unless they are eaten almost right away,
          Gemma 🙂

          • Monique on June 19, 2016 at 6:07 am

            Gemma, they turned out great! Those rice wrappers have amazing tensile strength despite being wet. Used a long narrow ceramic tray for them, single file. Keep up the great work!



          • Gemma Stafford on June 19, 2016 at 1:40 pm

            Ah great Monique,
            yes they are strong, and single file is a great idea, as they do get sticky. Thank you for letting me know,
            Gemma 🙂



  9. Monique on June 13, 2016 at 10:23 am

    Questions: How far ahead can you make these? Should they be stored till serving in the fridge or left at room temperature so the rice wrappers stay soft?

    • Gemma Stafford on June 13, 2016 at 10:07 pm

      Best eaten the day they are made Monique and stored in the fridge. I have eaten them 24 hours later and they are still good.

      Just like in my other message they are best eaten when the fruit is crisp.

  10. megan11rocs on June 2, 2016 at 1:16 pm

    I tried this recipe and it tastes amazing. Though I find that spring rolls taste best with fruit and some savory ingredients such as cucumbers, onions, crab imitation, etc.

    • Gemma Stafford on June 2, 2016 at 3:30 pm

      Thanks for your feedback! I’m delighted you liked this recipe 🙂

  11. Emily on June 2, 2016 at 3:53 am

    Looks so delicious~~ I’ve tried normal spring rolls but neve heard about fruit one 🙂 WOnder how it taste. Thank you for the recipe

  12. Mashal Fatima on May 31, 2016 at 3:58 am

    I wanna give it a try these looks very refreshing and tasty……but i wont be able to get rice paper. Its not available in my country….. Is there any substitute for it???????

    • megan11rocs on June 2, 2016 at 1:20 pm

      There are substitutes rice paper such as tapioca paper but I don’t know if that is available in your country.

  13. Ines Rodriguez on May 30, 2016 at 10:41 am

    Very nice, Cant wait to try it.

    • Gemma Stafford on May 31, 2016 at 2:41 am

      Hi Ines,
      Thank you for your kind words, I do hope you enjoy these,
      Gemma 🙂

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