Ingredients
Spring Rolls
- 8 sheets of rice paper
- Handful of fresh mint leaves
- Handful of strawberries, sliced
- 2 kiwis, peeled and sliced
- 1 apple, sliced into thin strips
- 1 mango, peeled and sliced into thin strips
Dip
- 1/2 block (about 110g) cream cheese, softened
- 1 cup (125g) heavy cream, softened
- 1/2 lime, juiced
- 1-2 tbsp honey (adjust to taste)
Instructions
- Prepare the Fruit: Chop all the fruit into thin strips or slices to ensure they fit well inside the rice paper rolls and offer a balanced bite.
- Soften the Rice Paper: Working with one rice paper sheet at a time, quickly dip it into a plate filled with water for just about a second on each side. Remove immediately to prevent it from getting too soft and place on a flat, clean surface.
- Assemble the Rolls: Place a selection of the sliced fruit and fresh mint leaves on the softened rice paper.
- Roll the Spring Rolls: Fold in the ends of the rice paper and roll it tightly over the filling to form a neat spring roll. Repeat for all rice paper sheets and fillings.
- Prepare the Dip: Whip the heavy cream until it starts to thicken. Gradually add the softened cream cheese, lime juice, and honey while continuing to whip gently. Adjust the amount of honey according to your preferred sweetness level.
- Serve: Present the spring rolls alongside the creamy dip and enjoy immediately for best freshness and texture.
Notes
- Soak each rice paper sheet briefly to avoid tearing and ensure pliability.
- Use ripe, firm fruits for the best texture and flavor contrast.
- The dip can be made ahead and chilled but whip gently before serving.
- Feel free to add other herbs such as basil or cilantro for different flavor profiles.
- Consume spring rolls soon after assembling to prevent the rice paper from becoming too sticky or soggy.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian Fusion
- Diet: Vegetarian