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Fruit Spring Rolls

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Looking for a light refeshing summer dessert? Well, these fruit spring rolls are the answer. The rice paper wrapped is filled with fresh fruit along with spinach.

I served these spring rolls with strawberries, kiwi, mango, banana, and baby spinach on the inside. I was going for a nice variety of color. You could always use any other fruit that you like. Slice apple or pineapple would be excellent.

I have anly made spring rolls twice so far. I did a savory version and then this dessert version. There is a little of a learning curve with learning how to roll the rice papers. I don’t consider my self a pro yet. I think it just takes some practice to get them looking fabulously rolled.  Just keep in mind to roll them just like a burrito.

I also served these spring rolls with a simple chocolate sauce and an easy caramel sauce. I think I liked the caramel sauce best. However, I was thinking, you could even serve thiese with poppyseed dressing to dip these in. I mean it’s basically like a spinach salad rolled up in rice paper. It would be delicious.

Fruit Sping Rolls | realmomkitchen.com

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Fruit Spring Rolls

  • Author: Laura


Units Scale
  • 12 bananas, sliced
  • 1/4 lemon
  • 8 strawberries, sliced
  • 2 kiwis, sliced
  • 1 mango, cut into stips
  • 2 cups baby spinach
  • 6 rice paper wraps
  • For Caramel Sauce:
  • 1/4 cup brown sugar
  • 2 Tbsp butter
  • 1/4 cup heavy cream
  • 1 tsp vanilla
  • Pinch of sea salt
  • For Chocolate Sauce:
  • 1/2 cup heavy cream
  • 1/2 cup semisweet chocolate chips



  1. Drizzle some lemon juice over the apples to prevent from browning.
  2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat on a cutting board.
  3. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few stawberries, kiwi, mango, and banana. Top with some of the spinach.
  4. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat this with the remaining ingredients until all 6 wrapppers are filled. Makes 6 sping rolls.
  5. To prepare the caramel sauce, place the butter and sugar in a saucepan over medium heat. Melt the butter and stir until the sugar is dissolved. Add heavy cream and cook for about 5 minutes, whisking frequently. Add vanilla extract and salt.
  6. To make the chocolate sauce, heat the heavy cream in the microwave for 30 seconds or so. Pour it over chocolate chips and let it stand for a minute. Stir until smooth.
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This recipe is adapted from Sweet and Savory.

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