Ingredients
Units
Scale
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
Instructions
- 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
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Fat: 2.8g
- Carbohydrates: 41.8g
- Fiber: 6.4g
- Protein: 2.1g