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Summer Fruit Spring Rolls Recipe

Using only a handful of whole food ingredients, she whipped up this summer treat for you to enjoy!
Prep Time18 mins
Total Time18 mins
Course: Salad Rolls
Cuisine: American
Keyword: dipping sauce, Peanut Butter, spring rolls, Vegan
Servings: 9
Calories: 233kcal
Author: Jasmine Briones

Ingredients

Peanut Butter Pitaya Dipping Sauce

  • 2 tbsp powdered peanut butter or about 1 1/3 tbsp peanut butter
  • 1/2 frozen pitaya packet or about 1.25 oz pitaya thawed
  • 1 medjool date
  • 1 tbsp orange juice
  • 1 tbsp maple syrup
  • 1/2 tsp fresh grated ginger
  • 1/8 tsp cinnamon

Summer Fruit Spring Rolls

  • 1 large mango sliced into strips
  • 2 cups spinach
  • 1 Persian cucumber cut into matchsticks
  • 1 gala apple cut into matchsticks
  • 6-8 strawberries sliced with greens removed
  • Wide bowl or deep plate + warm water

Instructions

Peanut Butter Pitaya Dipping Sauce

  • Blend all of the ingredients together in a food processor until smooth.

Summer Fruit Spring Rolls

  • Slice the ingredients into long and thin strips, at about the same length for uniformity if possible.
  • Remove the rice paper from the packaging. Immerse the paper into a bowl of warm water for 8-10 seconds. Remove and place on dry plate or cutting board.
  • Fill your rolls with the strawberries, then spinach, and then the remaining ingredients. Try not to overstuff, as it will be more difficult to roll. Once you roll your first summer roll, you will be able to gauge how much or how little filling you will need.
  • When rolling it up, think mini burrito! The end of the roll will seal on its own.
  • Slice the rolls in half (if desired) and serve with dipping sauce.