Growing up, spring rolls were a regular occurrence in my home, but they were always savory — let's shake things up this summer! There are so many ways you can get your daily fruit, so why not in a spring roll?
Admittedly, these summer fruit spring rolls are more work than the traditional bite-by-bite way of eating fruit down to its seeds or core, but they're also way more fun. Along with that, these rolls make it way easier to dip into the sweet and savory sauce. Sure the sauce isn't necessary, but it adds an additional subtle layer of flavor that plays well against the sweetness of the fruit.
And if you've never worked with rice paper before, don't fret. It's actually easier than you think. In fact read this post here for tips. I'll add that if you find the paper sticking to your fingers while rolling, just wet your fingers with water and shake off any excess.
Of course, this recipe is highly adaptable so use whatever fruit is in season for your area. Get downright creative and make this your own, and when you do, come back and share with the rest of us what you did.
Summer Fruit Spring Rolls
Makes 8 rolls
- For the jalapeño & honey sauce:
jalapeño (about 1/2 ounce)
lime juice plus 2 tablespoons (about 1 1/2 limes)
1 to 2 tablespoons
water, to thin out sauce, if needed
- For the fruit filling:
large fuji apples (about 3/4 pound), julienned to matchstick size (See Recipe Note)
large firm nectarines (about 1 pound), julienned to matchstick size
5 to 6
large strawberries, sliced to 1/8-inch thin pieces
- To assemble:
butter leaf lettuce, halved
To make the sauce: Roast jalapeño over the open flame of a gas grill or burner by holding it with tongs an inch above the flame. Continue rotating the jalapeño until skin blackens. (Alternatively, place the jalapeño on a baking sheet and roast 4 inches below the broiler for about 4-6 minutes, or until skin blackens.) Place the jalapeño, honey, lime juice, sugar, and water in a cocktail shaker. Muddle and stir the jalapeño until the sauce is well combined. Transfer the sauce to a small serving bowl.
To assemble the rolls: Fill a 9-inch pie pan with warm water. Submerge one of the rice papers in the water and allow to soak until rice paper has softened and is pliable, about 2 to 3 seconds. Carefully remove it with two hands and place it on a plate. Place butter leaf lettuce down onto softened wrapper and layer with nectarines, apples and strawberries. To roll, fold the edge nearest to you over the filling, then fold sides towards center and roll until closed.
To serve, leave the rolls whole or cut in half, and serve with sauce.
To prevent the apples from browning, place the julienned pieces in two cups of cold water mixed with juice of half a lime.
Make sure to use firm nectarines, as they will be easier to julienne and they will hold up better in the rolls.