Who says spring rolls have to always be savory? Today I have a healthier twist on them, and I am making them with fruit! I love to make these in the summer time using fresh and seasonal fruits. I also like that the dipping sauce in this recipe is made with peanut butter, which is great because it adds a little bit of protein.
They are really quick to do, and a fun snack for kids. This recipe was by my friend Gemma Stafford at Bigger Bolder Baking.
Enjoy! Beijos xx
Fruit Spring Rolls
½ cantaloupe melon
Bunch of mint (chopped)
8 rice paper wraps
For the sauce:
1/8 cup of your favorite nut butter
1/8 cup of water
Peel the melon and mango and cut it into slices and then into matchstick-shaped pieces.
Hull and slice the strawberries into thin slices.
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)
With the peach, cut in half to remove the stone. Then cut like the other fruit.
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.
Place the rice paper smooth side down on a chopping board. Place the fruit towards the middle of the wrapper and sprinkle with chopped mint.
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.
For the dipping sauce: Add the water to the nut butter in small amounts. You will need to slowly stir the water into the nut butter to incorporate. If you want your sauce thinner, add a little more water until you get your desired consistency.
Recipe inspired by: Gemma Stafford from BiggerBolderBaking.com