Calling all spring roll lovers! Get ready to tantalize your taste buds with a delectable journey into the world of fruit-filled spring rolls. In this article, we'll unveil a treasure trove of recipes that transform humble spring rolls into vibrant culinary masterpieces bursting with fruity flavors.
From the classic combination of sweet mangoes and tangy pineapples to the exotic blend of tropical fruits like dragonfruit and lychee, these recipes offer a diverse range of flavor profiles that cater to every palate. Whether you prefer a crispy golden-brown exterior or a chewy translucent wrapper, we've got you covered.
We'll guide you through each recipe step by step, ensuring that even novice cooks can create these delightful treats with ease. Discover the secrets to achieving the perfect balance between sweet and tart fillings, and learn how to wrap and fold your spring rolls like a pro.
So, embark on this culinary adventure with us and let your taste buds experience the vibrant fusion of fresh fruits and crispy spring rolls. Get ready to elevate your appetizer game and impress your friends and family with these irresistible fruit-filled wonders!
FRUIT SPRING ROLLS WITH STRAWBERRY LEMONADE DIP RECIPE BY TASTY
Here's what you need: warm water, rice paper wrappers, kiwi, strawberry, mango, raspberry, green apple, vanilla greek yogurt, strawberry, fresh mint leaf, honey, lemon juice, lemon zest
Provided by Crystal Hatch
Categories Snacks
Time 30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the Strawberry Lemonade Dip: Add the Greek yogurt, strawberries, mint, honey, lemon juice, and lemon zest to a blender. Blend until smooth.
- Transfer the dip to a small bowl and garnish with more lemon zest. Chill in the fridge while you assemble the rolls.
- Fill a medium shallow bowl with warm water and set near your work station.
- Dip a rice paper wrapper in the warm water for a few seconds, submerging completely. Remove and lay flat on a smooth, clean surface, such as a plate.
- Add your desired combination of sliced kiwi, sliced strawberries, sliced mango, raspberries, and sliced green apple to the middle of the wrapper. Be careful not to overfill, or rolling it will become difficult.
- Working quickly, before the rice paper dries out, fold both sides of the rice paper over the fruit to secure.
- Lift the bottom edge of the rice paper and carefully fold it over the top of the fruit, tucking it under on the other side, then gently roll until the fruit is completely covered and the top edge of the wrapper adheres to the spring roll. Repeat with the other ingredients.
- Set the spring roll aside and cover with a damp paper towel to keep fresh while you repeat with the remaining ingredients.
- Serve with the chilled dip.
- Enjoy!
Nutrition Facts : Calories 96 calories, Carbohydrate 22 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, Sugar 11 grams
FRUIT FILLED SPRING ROLLS
Always on the lookout for healthy snack alternatives for children. This is great. May be served as a brunch meal or starter as well.
Provided by Wendys Kitchen
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Set up a wrapping 'station'. Have a large baking dish (big enough to completely submerge a rice paper sheet) filled with warm water.
- Next to that, have your package of rice paper, then your fruit, then your large plate, paper towels or a kitchen towel, then serving plate covered with plastic wrap.
- Place one rice paper sheet into water and press down softly to cover. Allow to sit 1 minute, then pull out gently- don't tear it! Place it flat down on plate and place slices of banana and strawberry at the bottom corner.
- Fold up corner, then fold over. Wrap in the sides, then roll all the way up. It should look like a small egg roll. Best is 4 slices banana and a little over half a strawberry per roll.
- Its better to under fill than to overfill, as the paper will tear. Place on your serving plate and cover with the plastic wrap.
- Wipe off your rolling plate and repeat with remaining sheets and fruit, placing under plastic wrap after each one to keep from drying out.
- After all wraps are used up, uncover rolls and (with a very sharp knife), cut each in half on the diagonal. Arrange attractively on a serving plate and divide soy yogurt between 4 small dipping bowls (1 for each person). Garnish with a drizzle of sauce and a sprig of mint.
- variations:
- * Try serving this on Asian plates with small dipping sauce bowls to match and eating with chopsticks.
- * Great with any fruit you would like. Great ones to try: Peaches, Pineapple, Coconut shreds, small Apple chunks, chopped Cherries, Mandarin orange segments (patted dry first), Mango, papaya, pear, etc.
- * A great sauce to try drizzled on bananas inside the roll: vegan chocolate melted with a bit of peanut butter- its very easy to make these look elegant and taste delicious!
- * Try any dipping sauce you'd like. Blended fruit and applesauce is great, all different types of soy yogurt work, and a creamy dip made with coconut milk or coconut cream. (You can find it in Asian food stores in powdered form.) Shredded coconut, flavoring (like vanilla or almond extract, ginger or cinnamon) and vegan sugar or syrup simmered down is wonderful. Serve all the sauces cold and thick!
Nutrition Facts : Calories 60.2, Fat 0.3, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 15.3, Fiber 2, Sugar 8.3, Protein 0.8
FRUIT SPRING ROLLS
Provided by Giada De Laurentiis
Categories dessert
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the rolls: Put the noodles in a medium bowl and add the honey and the mint. Using 2 forks, toss the ingredients together until the noodles are coated. Lay a damp kitchen or paper towel on a work surface. Soak a rice paper round in warm water for 20 to 30 seconds until softened. Put the rice paper on the damp towel. Add 1/4 cup of the noodle mixture in the center of the rice paper and form into a 3 by 2-inch rectangle. Using a paring knife, slice a strawberry lengthwise into 1/4-inch slices. Arrange the slices over the noodle mixture. Sprinkle 1 tablespoon almonds on top. Arrange 2 to 3 mango slices on top of the almonds. Roll the rice paper around the filling and seal the ends with a little water. Repeat with the remaining ingredients. Wrap the finished spring rolls in damp paper towels and store in the refrigerator.
- For the dipping sauce: In a small bowl, combine the mint, honey and lime juice. Pour into a serving bowl.
- Arrange the spring rolls on a platter and serve with the dipping sauce.
- Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
- *Can be found at specialty Asian markets .
Tips:
- Choose ripe, firm fruits for the spring rolls. Overripe fruits can be too soft and mushy, while unripe fruits can be too tart or sour.
- Cut the fruits into small pieces so that they can be easily wrapped in the spring roll wrappers.
- Use a variety of fruits in the spring rolls to create a colorful and flavorful dish.
- Be careful not to overstuff the spring rolls, or they will be difficult to wrap and fry.
- Fry the spring rolls in hot oil until they are golden brown and crispy.
- Serve the spring rolls with a dipping sauce of your choice.
Conclusion:
Fruit-filled spring rolls are a delicious and refreshing appetizer or snack. They are easy to make and can be tailored to your own taste preferences. With a variety of fruits and dipping sauces to choose from, the possibilities are endless. So next time you are looking for a healthy and flavorful dish, give fruit-filled spring rolls a try. You won't be disappointed!
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