Summer Fruit Spring Rolls

Summer is one of my favorite times of year. I sometimes wonder if that’s because I was born in summer right next to the longest day of the year. Sunshine, fresh produce, flowers, being outdoors…all spark my inspiration!

When it’s hot, go for a fresh cool dish to amaze your guests. These Fresh Summer Fruit Spring Rolls made a great treat to share at last weeks screening of The Pilgrim Project.

Summer Fruit Spring Rolls

Makes 10 rolls

For the dipping Sauce:

1/4 cup maple syrup
1/4 cup lime juice plus 2 tablespoons (about 1 1/2 limes)
1 teaspoon roasted red peppers
2 tablespoons sesame oil

For the filling:

5 pieces red leaf lettuce
Rice noodles cooked and rinsed (allow to cool before using)
Miscellaneous fresh, colorful fruit sliced thin (I used strawberries, kiwi and nectarines)
3 peeled and grated carrots
5 sprigs of fresh mint
Pansies (for decoration, and yes, they’re edible)

To assemble:
10 rice papers

To make the sauce:  Place the maple syrup, lime juice, oil and red peppers in a jar and shake it well. You can transfer the sauce to a small serving bowl or use a condiment squirt jar to allow guests to pour the sauce over their rolls.

To assemble the rolls: Rinse rice papers in warm tap water at the sink one at a time, until rice paper has softened just a bit, about 5-10 seconds. Carefully remove it with two hands and place it on a clean counter. Start with putting the pansies and fruit face down, then layer with lettuce, carrots and rice noodles. To roll, fold the edge nearest to you over the filling, then fold sides towards center and roll until closed.

To serve, leave the rolls whole or cut in half, and serve with sauce.

Place pansies face down first

Then add sliced fruit

Next add lettuce and rice noodles

Roll, cut in half and enjoy!