These fruit spring rolls with strawberries, kiwi, blueberries, and mango are the perfect dessert for hot summer days. I like them best with strawberry dipping sauce! They're super healthy, 100 % vegan, glutenfree, and you don't need any additional sugar.
1mango, cut into stripesalternatively you can use a star-shaped cutter
2peaches, cut into stripes
1/2cupcherries, pitted and cut into halves
1/2cupblueberries
1/2cupraspberries
1star fruit
8sheets ofVietnamese rice paper
fresh mint leaves
For the strawberry dipping sauce:
2cupsstrawberries
1 passion fruit
For the chocolate sauce:
1cupdark chocolate, melted
Instructions
Cut all fruits in small pieces. If you want you can use a star-shaped cutter for the mango.
When you're done cutting the fruits, fill a shallow bowl with water and dip the rice papers in water so they get moderately wet on both sides. Don't let them soak too long, so they don't get too soft.
When you soaked the rice papers, fill them with the fruits and wrap them like a burrito. I think it's best to center the filling and then roll it up and fold in the two side flaps.
Then make the strawberry dipping sauce: Put the strawberries and the passion fruit in a blender and process until smooth. Alternatively you can serve them with melted dark chocolate.
Serve the fruit spring rolls with the strawberry dipping sauce or the chocolate sauce. Or both. ;-)