Summer Fruit Spring Rolls

Posted by in 4th of July, Breakfast, Cooking, Easter, Sweets | 0 comments














Hello & Happy Tuesday!!






I can’t even begin o tell you how much I love working with rice paper. It’s fun, affordable, makes eating veggies more interesting, and has great presentation!



While at first rice paper may sound somewhat obscure, the majority of everyone has seen or enjoyed them before whether they have personally purchased them. 







This fab recipe came to “fruit-ion” (see what I did there) while carving something light, fruity, and visually appealing. 



What’s sheer perfection about this concept for Summer Fruit Spring Rolls is that it’s all of the above, plus nutrient dense and beyond versatile! 







Throw in whatever fruit your craving, serve with whatever sauce you desire and you can turn this one recipe into hundreds




If you’re looking for that light summer dessert or simply love fruit, but need more than jut a handful of berries, you’ll love this recipe for Summer Fruit Spring Rolls with Pink Dragonfruit Coconut Whip!










Why this recipe rocks:







Nutrient Dense

Great for entertaining

Kid friendly


































Summer Fruit Sprink Rolls w/ Pink Dragonfruit Whip
Yields 10
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
  1. 1 cup blueberries
  2. 1 cup raspberries
  3. 1 kiwis (peeled,sliced)
  4. 5 to 6 large strawberries, sliced to 1/8 inch thin pieces
  5. 1 cub blackberries
  6. 10 rice papers
  7. 3 sprigs mint
  8. 3 sprigs basil
Pink dragonfruit
  1. 2 cans of coconut milk - refrigerated overnight
  2. 1/3 cup powdered sugar
  3. 1 tsp vanilla
  4. sprinkle of cream of tartar (optional)
  5. 1/2 package of defrosted Pink dragonfruit
  1. To assemble the rolls: Fill a large pot or 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 fruit mixture onto each roll with fresh mint or basil. (I find that whatever you put down first will show on the outside the most)
  2. To roll, fold the edge nearest to you over the filling, then fold sides towards center and roll until closed.
Dragonfruit whip
  1. Place only the solid coconut in the bowl of a standing mixer. Gradually add the other ingredients, whip until smooth, about 3 minutes, place in fridge until ready to be served.
  2. To serve, leave the rolls whole or cut in half, and serve with pink dragonfruit whip!
Eat. Drink. Shrink.




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