Fruit Spring Rolls
Fruit Spring Rolls
Ingredients
- 6 rice papers, 9 inches (23 cm) in diameter
- 1 kiwi, cut into 1/4-inch (5 mm) thick half moon
- 1 mango, cut into 1/4-inch (5 mm) thick strips
- 1 green apple, cut into 1/4-inch (5 mm) thick sticks, sprinkled with lemon juice
- 1 cup (135 g) fresh strawberries, sliced
- 1 cup (135 g) fresh raspberries, left whole
- 6 tbsp (60 g) pomegranate seeds (see note)
Instructions
- In a shallow dish filled with hot water, dip the rice papers one at a time for a few seconds to soften. Remove from the water. Drain on a dry dishcloth and place on a clean and smooth work surface such as a stainless-steel counter or a plastic cutting board. A wooden cutting board might cause the rice paper to stick.
- In the bottom third of each rice paper, place 3 kiwi slices and 2 strips of mango, spreading them out so they sit 5-inches (12 cm) wide on the rice paper. In the centre of each rice paper, above the kiwi, place 6 sticks of apple.
- Place 5 strawberry slices on top of the mangoes and 6 raspberries above the apple sticks. Sprinkle with 1 tbsp pomegranate seeds.
- Fold the sides of the rice paper in towards the centre. Tightly roll the rice paper around the filling.
- Cover the spring rolls with a damp dishcloth while you prepare the remaining rolls. Do not pile them on top of each other. The spring rolls will keep for a few hours in the refrigerator.
- Serve the spring rolls with yogurt and lime sauce or chocolate sauce.
Fruit Spring Rolls