Winter Fruit Rice Paper Rolls
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These fruit rice paper rolls are a light and fresh snack to enjoy seasonal winter fruit with a spin! They’re easy to make, gluten-free and vegan-friendly.
After sharing my original fruit rice paper roll recipe, I wanted to share a winter take! Typically, we associate fresh fruit with the spring and summer, but there are plenty of seasonal fruits to enjoy in the winter. Fruit is one of my favorite ways to get in extra fiber all while having a healthy and wholesome snack, and this rice paper roll recipe is a fun way to mix it up!
Though this is inspired by a traditional spring roll, it definitely is not traditional… just a fun take with fruit instead of veggies!
THE INGREDIENTS FOR FRUIT ROLLS
- Rice Paper. I used this!
- Pomegranate Arils.
- Dates. It’s definitely worth getting fresh dates with the pit as they’re the juiciest!
- Apple. I like Honeycrisp apples in this recipe, but you can use other apples that you have on hand.
- Lemon. A bit of lemon juice helps to keep the apple from browning.
HOW TO MAKE FRUIT SPRING ROLLS
- Step 1. Dip the rice paper in water and place on a large plate or cutting board. Allow it to sit and allow to soften.
- Step 2. Add 3 slices of kiwi to the center of the rice paper, leaving some space on the edges. Add a few pieces of the apple, pear, dates, and a sprinkle of pomegranate arils.
- Step 3. Roll the spring rolls by folding in the two corners, then folding up the bottom edge and rolling into a tight spring roll. Set aside and repeat for all of the rice paper and fruit.
- Step 4. Prep the dip and serve!
ARE FRUIT SPRING ROLLS HEALTHY?
Healthy is always a subjective term, but considering this is packed with fruit, we’d call this a pretty healthy!
Can you make this recipe ahead of time?
It’s definitely best fresh, but you can make it ahead of time and keep it in the fridge for a bit to serve later!
Can you make these with something other than rice paper if you’re grain-free?
Rice paper is definitely a main ingredient in this recipe, but you can take the same concept and make this with a grain-free wrap like a coconut or tapioca wrap…. they just don’t roll quite the same.
You’ll also like…
- Fruit Rice Paper Rolls with Yogurt Sauce
- Sugar Cookie Fruit Pizza
- Grain-Free Cinnamon Sugar Chips & Fruit Salsa
For the spring rolls
- 1/2 Honeycrisp apple, peeled and julienned
- 1 pear, peeled and julienned
- Juice of a quarter lemon
- 5 pieces of rice paper (like this)
- 2 kiwis, peeled and sliced thin
- 3–4 Medjool dates, pitted and sliced thin
- 1/4 cup pomegranate arils
For the dip
- 1/3 cup coconut yogurt
- 2 tsp honey
- Juice half a lemon
- Pomegranate arils
- Lightly toss the apple and pear with lemon juice.
- Working with one piece of rice paper at a time, dip the rice paper in water and place it on a large plate or cutting board. Allow it to sit and allow it to soften for about 15-20 more seconds.
- Add 3 slices of kiwi to the center of the rice paper, leaving some space on the edges. Add a few pieces of the apple, pear, dates, and a sprinkle of pomegranate airls.
- Roll the rice paper by folding in the two corners, then folding up the bottom edge and rolling into a tight spring roll. Set aside and repeat for all of the rice paper and fruit.
- Prep the dip by combining the yogurt, honey, and lemon in a bowl. Top with pomegranate.
- Serve the rice paper rolls fresh and dip in the yogurt dip to serve!
- Prep Time: 5 minutes
- Method: no-cook
- Cuisine: Global
- Serving Size: 1 serving
- Calories: 230
- Fat: 2.8g
- Carbohydrates: 41.8g
- Fiber: 6.4g
- Protein: 2.1g