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Fruity spring rolls

Fruit Spring Rolls

  • Total Time: 15 minutes
  • Yield: 4 1x


Best way to enjoy fruits is with spring rolls. Serve them at a party or make it together with friends!


Units Scale
  • 12-15 sheets rice paper
  • 6-8 strawberries
  • 15-18 blueberries
  • 2 kiwi
  • 1 mango
  • 100 g rice noodles
  • 15 g mint

For the dipping sauce

  • 2 tbsp peanut butter
  • 3 tbsp hoisin sauce (sub with soy sauce)
  • 2 cloves garlic
  • Juice from 1/2 a lime


Prepping the ingredients

  1. Wash the fruits. Cut the strawberries, kiwis, and mango into small cubes.
  2. Cook the rice noodles in boiling water according to package instructions.
  3. Prepare some hot water in a deep plate. Put all the ingredients (veggies, herbs, rice noodles and tofu) and rice paper on a plate.

Make the dipping sauce

  1. Combine all the sauce ingredients and mix together. Put more water if you like a thinner consistency. Add the peanut pieces on top for decoration.

Make the spring rolls

  1. Dip the rice paper in the water for a few seconds, remove and transfer to a clean plate/cutting board.
  2. Put a small amount of each ingredient on one side of the rice paper, wrap in once, fold in the sides and keep rolling until you have a beautiful spring roll.
  3. You can eat the spring rolls as it is, or cut them in half and enjoy with the dipping sauce 😉


The spring rolls do not freeze or refrigerated well as the rice paper gets really dry over time. You should eat them when fresh or within 2 days, if they even last that long 😛

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer, Snack
  • Cuisine: vietnamese

Keywords: easy to make, healthy, rice paper, summer snack, vegan

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