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Winter Fruit Rice Paper Rolls

  • Author: Michelle
  • Total Time: 5 mins
  • Yield: 5 rice paper rolls 1x
  • Diet: Gluten Free


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
  • 34 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


  1. Lightly toss the apple and pear with lemon juice.
  2. 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.
  3. 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.
  4. 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.
  5. Prep the dip by combining the yogurt, honey, and lemon in a bowl. Top with pomegranate.
  6. 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