Fruity Spring Rolls

Yield 6 hearty tasting portions

Pillar of Nutrition Eat the Rainbow, Sugar Smart

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Fruity Spring Rolls

A sweet, refreshing take on fresh spring rolls using seasonal fruit.

Ingredients

Filling and sping rolls

• 2 medium Fuji (or other crisp sweet variety) apples, cut in matchsticks
• 2 medium-sized firm nectarines, cut in matchsticks
• 5 strawberries, sliced thinly
• 3 butter lettuce leaves, halved
• 6 rice papers

Dipping sauce

• 1/2 teaspoon chili powder
• 1/4 cup honey
• 1/4 cup + 2 tablespoons lime juice
• 1 teaspoon sugar
• 1 - 2 tablespoons water

Directions

Filling and spring rolls

1. Prepare all the produce: cut the apples and nectarines in matchsticks, thinly slice the strawberries and cut or tear the lettuce leaves in half.
2. Fill a 9-inch pie pan with warm water then submerge one of the rice papers in the water and allow to soak until rice paper has softened and is pliable, about 2 to 3 seconds.
3. Carefully remove it with two hands and place it on a plate.
4. Place a half lettuce leaf in the center of softened wrapper.
5. Layer the approximately one-sixth of the apples, nectarines and strawberries on top of the lettuce.
6. To roll, fold the edge nearest to you over the filling, then fold sides towards center and roll up tightly until closed.
7. Repeat with the remaining rice papers and fruit.
8. To serve, leave the rolls whole or cut in half and serve with sauce.

Dipping sauce

1. Whisk the chili powder, honey, lime juice and sugar together using a fork until well combined.
2. Add water, 1 tablespoon at a time, if the sauce is too thick, until it loosens to a good dipping consistency.

Notes

Variations and substitutions

1. Use any seasonal fruit in the rolls