A delicious and tasty sweet twist on spring rolls, filled with fresh fruit and served with a honey lime dip!
Hi, it’s Ciara here again from My Fussy Eater and I’m really excited to be back sharing some of my ideas and recipes for picky eating families!
At this time of year there is nothing better than a delicious fresh fruit salad to curb sweet cravings after a meal. But as appealing as that might be to us adults, most kids will be less than impressed by a big bowl of fruit!
Mix it up!
So I figured it was time to get creative with my fruit dessert ideas and to turn an ordinarily savory recipe into a sweet dish instead!
Not only will this little twist help to spark your children’s imagination when it comes to their food, it is also a great recipe to get them involved in making. Let them loose with a child-friendly knife and get them chopping up the fruit with you. The rice paper wrappers can be a little tricky to manage once they are soft but older children should be able to help with this. Then get them stuffing and wrapping their spring rolls, before quickly mixing up the honey lime dip and serving.
If you have a few children of different ages you could even set them up an assembly line, allocating them specific parts of the recipe depending on age and ability. They are sure to love this!
I just wanted to quickly mention the fruit that I have used in this recipe. These are all fruits easily available to me in the UK at the moment but I know that depending on where you are in the world you may not have access to these exact ingredients. So please feel free to use any fruit that you can buy at this time of year!
- 10 paper roll Rice Paper
- 1 medium apple
- 1/2 fruit mango
- 1 medium peach
- 1 fruit (2″ dia) kiwi
- 4 medium (1-1/4″ dia) strawberries
- 10 raspberries raspberries
- 1/8 cup arils (seed/juice sacs) pomegranate
- 5 leaves mint, fresh
- 2 tablespoon honey
- 1/2 fruit (2″ dia) lime
- Start by chopping your fruit. It is up to you how you chop and present your fruit in the spring roll. I decided to cut the apple and mango in long, thin strips, almost like matchsticks. I then sliced the strawberries and kiwi into rounds and cut the peach into thin wedges. You can leave the raspberries whole. Place all the fruit on a plate ready to make into spring rolls.
- Next you will need to prepare the rice paper wrappers by submerging them one at a time in hot water for 2-3 minutes until they are soft and malleable. Immediately transfer the soft rice paper to a large plate and start to fill your spring rolls. Choose either strawberries, kiwi, raspberries or peach to lay down first and then directly onto of your chosen fruit place a few sticks of apple and mango, followed by some pomegranate seeds and a couple of mint leaves. Repeat for each spring roll, making one at a time.
- I kept the spring rolls quite small so that they would be easier for young children to eat but you can stuff them so that they are a lot fuller if you wish!
- Quickly make the dressing by mixing the honey and lime juice together in a bowl and serve with the fruit spring rolls.