Fruit Spring Rolls

Fruit Spring Rolls

Directions: 40 minutes minutes
Servings: 12
Allergens: Milk,
No-cook
Colonie Sainte-Jeanne d’Arc

Ingredients

Rolls

  • 24 strawberries
  • 6 bananas
  • 3 apples
  • 12 mint leaves
  • 12 basil leaves
  • 12 rice paper wrappers

Maple and cacao sauce

  • 125 mL (1/2 cup) of Greek vanilla yoghurt
  • 15 ml (1 tb spoon) of cocoa
  • 15 ml (1 tb spoon) of maple syrup

Equipment

  • Bowl
  • Mixing spoon
  • Cutting board 
  • Knives 
  • Bowl of hot water
  • Measuring cups or spoons 

Directions

  1. Wash the strawberries as well as mint and basil leaves. Squeeze dry.
  2. Cut the strawberries and bananas into slices. Peel and cut the apples into slices or small cubes. Set the fruits aside on the cutting board.
  3. Soak the rice paper wrappers in a bowl of hot water for 1 to 2 minutes or until soft.
  4. Place the equivalent of 2 strawberries, half a banana, a quarter of an apple, a mint leaf and a basil leaf.
  5. Fold the bottom of the rice paper wrapper over the fruits and herbs, then fold the edges towards the center. Roll up to form a spring roll.
  6. In a small bowl, mix Greek yoghurt, cocoa and maple syrup.
  7. Serve over spring roll and enjoy.

Tips

Local food: Strawberries, apples, mint and basil or any other local fresh fruits and/or herbs.

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