Introduction

Fruit Spring Rolls are a fun and fresh way to enjoy sweet summer fruits, perfect for kids to make and eat. These colorful rolls are simple to prepare and make a fantastic snack for warm afternoons, parties, or BBQs. Wrapped in delicate rice paper, they keep the mess to a minimum while delighting with every bite.

The image shows four fresh spring rolls cut in half to reveal their colorful layers inside a thin, translucent rice paper wrap. Each roll is packed with a mix of fruit pieces: the first layer at the bottom is bright red watermelon chunks, followed by light orange cantaloupe, then a layer of pale, crisp apple sticks, and at the top, slices of green kiwi and yellow mango or pineapple can be seen. The rolls are arranged close together on a white marbled surface, showing the layered textures and vibrant colors clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 Rice Paper Wrappers
5 cups of mixed fruits cut into matchsticks (such as apples, pears, watermelon, mango, melons, berries, or kiwis)
5 strawberries, sliced (or any fruit to showcase through the wrapper)
1/3 cup hot water
Yogurt for dipping (optional)

Instructions

Step 1: Slice the strawberries or chosen showcase fruit into thin slices that will be visible through the wrapper.
Step 2: Cut the remaining fruits into 6-inch matchstick shapes.
Step 3: Pour the hot water onto a large plate, taking care not to splash.
Step 4: Dip one rice paper wrapper into the hot water for about 10 seconds, making sure it is fully wet but not overly soft.
Step 5: Place the softened wrapper onto a clean plate or cutting board.
Step 6: Arrange several slices of the showcase fruit in the center of the wrapper to create a colorful design.
Step 7: Add the matchstick fruits on top of the showcase fruit slices, using as much or as little as you like.
Step 8: Fold one edge of the rice paper over the fruit, tuck in the sides, and roll gently but firmly until closed.
Step 9: Serve immediately, optionally with yogurt dip, and enjoy!

Tips & Variations

Use a large plate for the warm water to make dipping the rice paper easier and more efficient.
Don’t soak the wrappers too long; dipping for about 10 seconds keeps them pliable without tearing.
Let kids have their own small plate with fillings to keep things organized and hygienic.
Try different fruits based on what’s in season or your family’s preferences, such as mango, watermelon, or berries.
Add a sprinkle of shredded coconut or a drizzle of honey inside for extra sweetness.

Storage

Fruit spring rolls are best served fresh to maintain the rice paper’s delicate texture. If you need to store them, wrap individually in plastic wrap and refrigerate for up to 24 hours. When ready to eat, let them come to room temperature briefly for the best flavor and texture. Avoid freezing as it will damage the rice paper.

How to Serve

The image shows four fresh spring rolls stacked close together on a white marbled surface. Each roll is wrapped in thin, translucent rice paper, revealing layers inside. The outer layer includes slices of green kiwi and light yellow mango. Inside, there are diced pale yellow pineapple pieces followed by a layer of white and orange melon sticks. The texture of the rice paper is soft and slightly shiny, tightly holding all the colorful, juicy fruit layers together. The roll ends show a mix of red watermelon and orange cantaloupe chunks, contributing to the vibrant look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare fruit spring rolls ahead of time?

You can prepare them a few hours in advance and keep them refrigerated, but it’s best to assemble shortly before serving to prevent the rice paper from becoming too sticky.

What fruits work best in spring rolls?

Fruits that are firm yet juicy, like apples, pears, mango, kiwi, and strawberries, work very well. Avoid very watery fruits to keep the rolls from becoming soggy.