Fruity Spring Rolls is a delicious diet brunch recipe that the entire family will want to eat. Strawberries and bananas are the base fruit for this dish. Add others like fresh peach, mango, kiwi fruit or any other fruit that you like providing it is in moderation.
The reason you often see banana used in breakfast recipes is because it is so high in protein and will sustain energy output.
This is a great recipe for a midsummer brunch. It should be served with something light on the side, as these aren’t very substantial on their own.
Ingredients
- 2 bananas, sliced into thin rounds
- 8 ounces (225 grams) strawberries, sliced
- optional slices of mango or peach or almost any soft fruit
- 12 large square sheets of rice paper
- 1-2 containers strawberry flavored soy yogurt
- mint for garnish (optional)
Instructions
Set up a wrapping ‘station’: Have a large baking dish (big enough to completely submerge a rice paper sheet) filled with warm water. Next to that, have your package of rice paper, then your fruit, then your large plate, paper towels or a kitchen towel, then to a serving plate covered with plastic wrap.
Place one rice paper sheet into water and press down softly to cover. Allow to sit for 1 minute, then pull out gently – don’t tear it!
Place it flat down on plate and place slices of banana and strawberry at the bottom corner. Fold up corner, then fold over.
Wrap in the sides and roll all the way up. It should look like a small egg roll. Best is 4 slices banana and a little over half a strawberry per roll.
It’s better to under fill than to over fill, as the paper will tear. Place on your serving plate and cover with the plastic wrap.
Wipe off your rolling plate and repeat with remaining sheets and fruit, placing under plastic wrap after each one to keep from drying out.
After all wraps are used up, uncover rolls and (with a very sharp knife), cut each in half on the diagonal.
Arrange attractively on a serving plate and divide soy yogurt between 4 small dipping bowls (1 for each person). Garnish fruity spring rolls with a drizzle of sauce and a sprig of mint.
Serves: 4
Fruity Spring Rolls
Ingredients
- 2 bananas sliced into thin rounds
- 8 ounces 225 grams strawberries, sliced
- optional slices of mango or peach or almost any soft fruit
- 12 large square sheets of rice paper
- 1-2 containers strawberry flavored soy yogurt
- mint for garnish optional
Instructions
- Set up a wrapping ‘station’: Have a large baking dish (big enough to completely submerge a rice paper sheet) filled with warm water. Next to that, have your package of rice paper, then your fruit, then your large plate, paper towels or a kitchen towel, then to a serving plate covered with plastic wrap.
- Place one rice paper sheet into water and press down softly to cover. Allow to sit for 1 minute, then pull out gently – don’t tear it!
- Place it flat down on plate and place slices of banana and strawberry at the bottom corner. Fold up corner, then fold over.
- Wrap in the sides and roll all the way up. It should look like a small egg roll. Best is 4 slices banana and a little over half a strawberry per roll.
- It’s better to under fill than to over fill, as the paper will tear. Place on your serving plate and cover with the plastic wrap.
- Wipe off your rolling plate and repeat with remaining sheets and fruit, placing under plastic wrap after each one to keep from drying out.
- After all wraps are used up, uncover rolls and (with a very sharp knife), cut each in half on the diagonal.
- Arrange attractively on a serving plate and divide soy yogurt between 4 small dipping bowls (1 for each person). Garnish fruity spring rolls with a drizzle of sauce and a sprig of mint.
Notes
