Spring rolls are one of my summer defaults. They require very little heat, and are quick to assemble for one or two. Usually I make savory, pretty standard vegetable filled version, sometimes in greens. Every once in a while I also make fruit spring rolls to dip in sweet nut butter sauce. They’re perfect for snacks, dessert, or even breakfast. Try using a range of different fruit. Softer fruits like strawberries typically works best if you slice them thinly, but firmer fruit works better in matchstick (apples, for example). The cabbage/lettuce acts as a filler to help keep the filling stabilized, so don’t skip it.
Fruit Spring Rolls with Sweet Nut Sauce
4 rice paper wrappers
3/4 c mixed fruit (best with a combo of different flavors)
1/4 c shredded cabbage or lettuce
2 T peanut, seed, or nut butter
3 T water
1/2 t honey or agave
1/8 t cinnamon
Mix together the nut butter, honey, cinnamon, and water. It often mixes best if you heat it briefly in the microwave. Stir until smooth, thinning more if desired.
Soak the spring roll wrappers according to the package’s instructions, and fill with the fruit. To fill, spread a line of fruit one third of the way into the circle. Add the lettuce or cabbage. Fold the smaller edge over, both ends up, and roll like a burrito. Enjoy!
Possible variations: Substitute juice for the water and honey in the sauce. Add cocoa powder to the sauce (this is really good with berries!).