These Summer Fruit Spring Rolls are a vibrant, refreshing twist on a classic, perfect for warm days or light snacks. Bursting with juicy mango, crisp cucumber, and sweet strawberries, each bite is a delightful mix of textures and flavors.
Wrapped in delicate rice paper, they’re as beautiful as they are delicious, making them a showstopper for any gathering. Ready in just 20 minutes, they’re an effortless way to bring a touch of summer to your table.
The combination of creamy avocado, tangy lime, and a hint of mint creates a harmonious balance that’s both satisfying and light. These rolls are not only a feast for the taste buds but also a healthy, guilt-free treat.
Whether you’re hosting a brunch or craving a quick snack, they’re sure to impress with their bright colors and fresh, zesty taste. Dive in and let these rolls transport you to a sunny, carefree afternoon.
Fresh & Fruity Ingredients
- 8 strawberries (hulled and thinly sliced)
- ½ cantaloupe melon (peeled and cut into matchsticks)
- 1 peach (pitted and cut into matchsticks)
- 1 mango (peeled and cut into matchsticks)
- 1 apple (quartered, seeded, and cut into matchsticks; toss with a little lemon juice to prevent browning)
- 1 lemon (for apple)
- Bunch of mint (for garnish)
- 8 rice paper wraps
- For the sauce:
- ¼ cup honey (or agave for a vegan option)
- Zest and juice of 1 lime
- 3 tablespoons water (to thin out sauce, if needed)
Step-by-Step Instructions
- Prepare the fruit: Peel and cut the cantaloupe, mango, and peach into matchstick-shaped pieces. Hull and thinly slice the strawberries. Quarter the apple, remove the seeds, and cut into matchsticks, tossing with a little lemon juice to prevent browning.
- Soak the rice paper wraps: Fill a large bowl with warm water. Soak one rice paper wrap for about 20 seconds until it softens but is still slightly firm. Remove and place it smooth side down on a chopping board. (If it’s too sticky, it’s been soaked too long.)
- Assemble the rolls: Place a small amount of fruit towards the middle of the wrapper. Add a mint leaf for extra freshness. Fold the wrapper over the filling, fold in the sides, and roll tightly like a burrito. Be gentle to avoid tearing the wrapper.
- Repeat: Continue soaking and filling the remaining rice paper wraps with the prepared fruit.
- Make the dipping sauce: In a small bowl, mix the honey (or agave), lime zest, lime juice, and water until well combined. Adjust the consistency by adding more water if needed.
- Serve: Arrange the spring rolls on a plate and serve immediately with the dipping sauce. Enjoy the fresh, fruity flavors!
Perfect Pairings: Sauce and Topping Ideas
While the honey-lime dipping sauce is a must-try, you can also experiment with other flavors. A coconut yogurt drizzle with a hint of vanilla or a spicy chili-lime sauce can add a fun twist. For toppings, sprinkle some toasted coconut flakes or crushed pistachios for extra texture and flavor.
Serve It Right: Presentation and Pairings
Arrange your Summer Fruit Spring Rolls on a platter with fresh mint leaves for a pop of color. Pair them with a chilled glass of sparkling water with lime or a fruity iced tea for a refreshing summer treat. These rolls also make a great addition to a brunch spread or picnic basket!
Quick Tips for Rolling Success
To avoid sticky rice paper, soak each wrap for no more than 20 seconds—it should still feel slightly firm. If you’re new to rolling, work on a damp kitchen towel to prevent sticking. And remember, gentle but firm pressure is key to avoid tearing the delicate wrapper.
Make It Ahead: Storage Tips
These spring rolls are best enjoyed fresh, but you can prep the fruit and sauce ahead of time. Store the cut fruit in an airtight container with a squeeze of lemon juice to keep it fresh. Assemble the rolls just before serving to maintain their texture and prevent sogginess.
Mix It Up: Recipe Variations
Feel free to swap in your favorite seasonal fruits like kiwi, pineapple, or blueberries. For a savory twist, add thin slices of cucumber or avocado. You can even experiment with herbs like basil or cilantro for a unique flavor profile. The possibilities are endless!
Summer Fruit Spring Rolls
Ingredients
Fruits
- 8 strawberries
- ½ cantaloupe melon
- 1 peach
- 1 mango
- 1 apple
- 1 lemon
Other Ingredients
- 1 bunch mint
- 8 rice paper wraps
For the sauce
- 1/4 cup honey (or agave)
- Zest and juice of 1 Lime
- 3 tablespoons water to thin out sauce, if needed
Instructions
- Peel the melon and mango and cut it into slices and then into matchstick-shaped pieces.
- Hull and slice the strawberries into thin slices.
- Quarter the apple and remove the seeds. Slice and cut into matchsticks as well (squeeze a little lemon juice over to stop them turning brown).
- With the peach, cut in half to remove the stone. Then cut like the other fruit.
- In a large bowl, add warm water and soak the rice paper wraps for about 20 seconds. When it starts to go soft remove it from the water. If the wrappers are too sticky to use, it means they spent too long in the water. The wrap should be pliable, but still slightly firm, as it will soften while you put in the filling.
- Place the rice paper smooth side down on a chopping board. Place the fruit towards the middle of the wrapper.
- Start to roll the spring roll like a burrito. Fold the wrapper over the filling, fold in 2 sides and roll to seal. Take care when rolling as your wrapper can rip.
- For the dipping sauce: Mix together all of the ingredients and serve with your rolls. Trust me you don’t want to leave this sauce out, it’s delicious.