Looking for a light and refreshing dessert for summer? These fruit spring rolls are such a fun option. Each rice paper wrapper is filled with colorful fresh fruit and a little baby spinach, giving you a dessert that feels fresh, simple, and a little different from the usual sweet treats.

For this version, I used strawberries, kiwi, mango, banana, and baby spinach. I wanted a nice variety of colors and flavors, and this combination worked beautifully. The fruit makes the rolls sweet and juicy, while the spinach adds a fresh element without overpowering everything else. You can easily change the filling based on what you have on hand or what your family likes best. Thinly sliced apples, pineapple, peaches, blueberries, or even raspberries would all be delicious additions.

I have only made spring rolls a couple of times so far—once with a savory filling and now with this dessert version. There is definitely a little learning curve when it comes to working with rice paper wrappers, so do not worry if the first few are not picture-perfect. I am still practicing too. The easiest way to think about it is to roll them just like a burrito: fold the sides inward, then roll everything up tightly but gently so the wrapper does not tear.

To serve with the fruit spring rolls, I made a simple chocolate sauce and an easy caramel sauce for dipping. Both were delicious, but I think the caramel sauce was my favorite. The sweet caramel paired especially well with the fresh fruit and banana.

You could also take these in a less dessert-like direction and serve them with poppyseed dressing. After all, they are almost like a fresh spinach-and-fruit salad wrapped in rice paper. The creamy, slightly sweet dressing would make a really fun dipping sauce and give you another way to serve them.

These fruit spring rolls are colorful, customizable, and perfect for warm weather. They would be a fun addition to a summer party, bridal or baby shower, brunch, or even an easy afternoon snack.

Ingredients for Fruit Spring Rolls

BANANAS – Bananas add natural sweetness and a soft, creamy texture to the fruit spring rolls. Slice them just before assembling, so they stay fresh and do not become too soft.
LEMON – A little lemon juice helps prevent the banana slices from turning brown. It also adds a light citrus flavor that brightens the fresh fruit.
STRAWBERRIES – Strawberries add sweetness, juiciness, and a beautiful red color. Slice them thinly so the spring rolls are easier to wrap.
KIWIS – Kiwi adds a sweet-tart flavor and a bright green color. Peel and slice the fruit into thin pieces before adding it to the rice paper wrappers.
MANGO – Mango adds a sweet, tropical flavor and a vibrant golden color to the rolls. Cut it into thin strips so it fits easily inside the wraps.
BABY SPINACH – Baby spinach adds freshness, color, and a mild leafy flavor. The tender leaves are easy to roll and pair especially well with the fruit.
RICE PAPER WRAPS – Rice paper wraps hold all the fruit and spinach together. They become soft and flexible after being briefly dipped in warm water, but avoid soaking them too long, or they may become sticky and tear.

INGREDIENTS FOR CARAMEL SAUCE and Chocolate Sauce

SUGAR – Brown sugar adds caramel sauce’s sweetness and rich molasses flavor. It also helps create the sauce’s warm caramel color.
BUTTER – Butter adds richness and helps give the caramel sauce a smooth, silky consistency.
HEAVY WHIPPING CREAM – Heavy cream makes the caramel sauce creamy and pourable. It helps balance the sweetness of the brown sugar while creating a smooth dipping sauce.
VANILLA – Vanilla adds warmth and enhances the caramel flavor. Stirring it in gives the sauce a more rounded, dessert-like taste.
SEA SALT – A small pinch of sea salt balances the sweetness and brings out the caramel flavor. It can also give the sauce a subtle salted-caramel taste.
HEAVY WHIPPING CREAM – The warm cream melts the chocolate chips and gives the sauce a smooth, creamy texture.
SEMISWEET CHOCOLATE CHIPS – Semisweet chocolate chips provide a rich chocolate flavor without making the sauce overly sweet. When combined with the cream, they create a simple chocolate ganache-style dipping sauce.

Instructions for Fruit Spring Rolls

Start by preparing all of the fruit. Slice the strawberries, kiwi, mango, and bananas into thin pieces that will be easy to arrange inside the spring rolls. Drizzle a little lemon juice over the banana slices to help keep them from turning brown while you assemble the rolls.

Fill a large shallow bowl with warm water. Working with one rice paper wrapper at a time, dip it into the water for just a second or two to begin softening it. Place the wrapper flat on a clean cutting board or work surface. It will continue to soften as you add the filling, so be careful not to soak it too long.

Leaving about 1 inch of space around the edges, arrange a few slices of strawberry, kiwi, mango, and banana across the lower third of the wrapper. Top the fruit with a small handful of baby spinach. Avoid adding too much filling, or the rice paper may be difficult to roll and could tear.

Fold the bottom edge of the wrapper up and over the filling, then gently roll it forward until the fruit and spinach are snugly enclosed. Fold both sides inward, just as you would when making a burrito, and continue rolling until the spring roll is completely sealed. Repeat the process with the remaining wrappers and filling ingredients. This recipe makes 6 fruit spring rolls.

To prepare the caramel sauce, add the butter and brown sugar to a small saucepan over medium heat. Cook, stirring frequently, until the butter has melted and the brown sugar has dissolved. Pour in the heavy whipping cream and continue cooking for about 5 minutes, whisking frequently, until the sauce is smooth and slightly thickened. Remove the saucepan from the heat, then stir in the vanilla and a pinch of sea salt.

For the chocolate sauce, place the heavy whipping cream in a microwave-safe bowl and heat it for about 30 seconds, or until hot but not boiling. Pour the warm cream over the semisweet chocolate chips and let the mixture sit for 1 minute. Stir until the chocolate has completely melted and the sauce is smooth. Serve the fruit spring rolls with the warm caramel sauce, chocolate sauce, or both for dipping.

Frequently Asked Questions

Can I use different fruits in these spring rolls?
Yes. You can replace any of the fruit with your favorites. Pineapple, apples, peaches, blueberries, raspberries, or mandarin oranges would all work well.

How do I keep the bananas from turning brown?
Drizzle the banana slices with a little lemon juice before assembling the spring rolls. The lemon juice helps slow down browning and keeps the fruit looking fresh.

How long should I soak the rice paper wrappers?
Dip each wrapper in warm water for only a second or two. It may still feel slightly firm when you remove it, but it will continue to soften as you add the filling.

Why are my rice paper wrappers tearing?
The wrappers may tear if they are soaked too long, overfilled, or rolled too tightly. Use a small amount of filling and handle the softened rice paper gently.

How do I keep the spring rolls from sticking together?
Place the finished spring rolls on a lightly damp plate or cutting board without allowing them to touch. Rice paper becomes sticky as it sits, so leave a little space between each roll.

Can I make fruit spring rolls ahead of time?
They are best assembled shortly before serving because the rice paper can dry out or become sticky. You can prepare the fruit and sauces ahead of time, then roll the spring rolls closer to serving.

How should I store leftover fruit spring rolls?
Place them in a single layer in an airtight container with a damp paper towel nearby to help keep the wrappers soft. Refrigerate them and enjoy them as soon as possible, preferably within one day.

Can I leave out the baby spinach?
Yes. The spinach adds color and freshness, but you can leave it out and make the rolls entirely with fruit or use a little fresh mint.

Can I use cold water to soften the rice paper?
Warm water works best because it softens the wrappers quickly. Avoid water that is too hot, since it can make the rice paper overly soft and difficult to handle.

What dipping sauces go well with fruit spring rolls?
The homemade caramel and chocolate sauces are both delicious choices. You could also serve them with poppy seed dressing, yogurt fruit dip, melted peanut butter, or a honey-lime dip.

Can I make only one of the dipping sauces?
Absolutely. You can serve the spring rolls with just the caramel sauce, just the chocolate sauce, or skip both and use another favorite fruit dip.

Are fruit spring rolls served warm or cold?
The spring rolls are best served fresh at room temperature or slightly chilled. The caramel and chocolate sauces can be served warm for a nice contrast.

Tips and Tricks

Do not oversoak the rice paper. Dip each wrapper in warm water for only a second or two. It should still feel slightly firm when you place it on the cutting board because it will continue softening as you add the filling.

Prepare everything before you begin rolling. Slice all the fruit, rinse and dry the spinach, and have the sauces ready before softening the first wrapper. Once the rice paper is wet, you need to fill and roll it fairly quickly.

Use only a small amount of filling. Overfilling makes the spring rolls difficult to close and increases the chance of tearing. Arrange a few pieces of each fruit and a small amount of spinach across the lower third of the wrapper.

Roll gently but snugly. Fold the bottom edge over the filling, tuck in both sides, and finish rolling it like a burrito. Keep the filling snug without pulling the delicate rice paper too tightly.

Assemble them close to serving time.
Fruit spring rolls taste best when freshly made because the wrappers can become sticky or dry as they sit. Prepare the fruit and dipping sauces ahead of time, then assemble the rolls shortly before serving.

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This recipe is adapted from Sweet and Savory.