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Fruit Spring Rolls


  • Author: Laura
Scale

Ingredients

  • 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

 


Instructions

  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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