Fruit spring rolls are a wonderful way to brighten up any appetizer or dessert table – or even surprise your family with these as a side dish with dinner! They are fun, easy to hold, and a different way to eat your vitamins. You can switch up different fruits in the recipe, but be sure to use ones that aren’t too juicy or easily smashed (like raspberries), and keep in mind that you need some texture and crunch inside (like the apples).

Fill a cake pan halfway with hot (but not boiling) water. Place one rice paper wrapper in the water, pushing to submerge. Let sit for 20-30 seconds, until it starts to ripple. Use two hands to remove the wrapper from the water, let excess water drip off, then lay flat on a plate.

Place 3 or 4 mint leaves in a line down the center. Top with a layer of strawberries, then kiwis.
Top with a heaping layer of mango and apples, then a handful of blueberries. Tightly fold the top and bottom in, then fold the left side in.

Tightly roll to the right, until completely rolled up; press outside edge to seal. Cut in half. Repeat with remaining fruit and wrappers.

Fruit Spring Rolls
Makes 16

8 rice paper wrappers
24 – 32 fresh mint leaves
1 pint strawberries, hulled and thinly sliced
2 kiwis, peeled and thinly sliced
1 mango, peeled and cut into matchsticks
2 apples, cored and cut into matchsticks
1 pint blueberries

2 limes
1 teaspoon honey

Fill a cake pan halfway with hot (but not boiling) water. Place one rice paper wrapper in the water, pushing to submerge. Let sit for 20-30 seconds, until it starts to ripple. Use two hands to remove the wrapper from the water, let excess water drip off, then lay flat on a plate. Place 3 or 4 mint leaves in a line down the center. Top with a layer of strawberries, then kiwis. Top with a heaping layer of mango and apples, then a handful of blueberries. Tightly fold the top and bottom in, then fold the left side in. Tightly roll to the right, until completely rolled up; press outside edge to seal. Cut in half. Repeat with remaining fruit and wrappers.

To make the dipping sauce, squeeze the juice into a small bowl, then whisk in honey.

Serve cold, with dipping sauce.