At your next summer social—or whenever the snack cravings strike—elevate your fruit plate with these vibrant rice paper rolls. You can either use the tropical selection listed below, or swap for your own favorites such as figs, bananas, peaches or blueberries. Surely you’ll enjoy these simple summer delights on their own, but we suggest pairing them with a homemade coconut-based strawberry-mango dip.
Time: 20 minutes | Makes 12-15 summer rolls
Ingredients
12-15 sheets rice paper
2 clementines, peeled & separated
1 mango, peeled & sliced into long strips
1 kiwi, sliced into thin strips, lengthwise, or rounds if small
8 oz. strawberries, sliced in rounds or long strips
24-30 mint leaves
Sauce
5 Tbsp. coconut cream from 1 can Thai Kitchen Organic Coconut Milk*
4 Tbsp. mango, chopped
3 Tbsp. strawberries, chopped
1/8 tsp. vanilla extract, optional
Directions
1. In sink, fill pie plate, baking sheet or any other lipped plate with hot water. Submerge one rice paper wrapper in hot water for about 1-2 seconds. It will start to become translucent and pliable, but still have some stiffness (it will continue to soften while you fill it).
2. Lay wrapper flat on cutting board or other flat surface. In middle of wrapper, place desired fruit fillings (resist the urge to overstuff, or it will be difficult to close).
3. Starting with edge closest to you, roll over fruit and press down to seal. Fold in the two sides. Finally, roll the fruit center away from you until the roll is completely sealed and closed. Repeat with remaining wrappers and fruit. Plate and set aside.
4. In blender or food processor, combine dip ingredients and blend until smooth. Pour into small bowl, and serve with spring rolls.
*Refrigerate coconut milk can overnight, or at least 30 minutes, to ensure coconut cream separates from liquid. It will rise to the top of the can, so when you open it, carefully scoop out the cream first, and then reserve the liquid and any remaining cream for another use.