Creamy coconut spread with hazelnut and cacao

Dessert rice paper rolls with fruit and two dippings

Dessert rice paper rolls with fruit and two dippings Dessert rice paper rolls with fruit and two dippings

Evening lovelies! It is time for another recipe that I have finally found the time to translate from Danish to English – and it is definitely about time because these colorful spring rolls are actually one of the most popular recipes I have ever posted! They are a twist on the classic savory rice paper rolls that are usually full of veggies, I have instead filled these babies with lots of fruit for a fresh dessert version that are guaranteed to impress. I serve the rolls with a flavorful spicy mango dip with ginger and chili + a creamy and sweet peanut butter dip. It is a dessert that is so delicious and easy to make (once you get a hold of rolling the rice paper) and the fruit fillings are super easy to adapt to whatever fruits are in season and to your personal favorites. Enjoy! ♥

You can still find the recipe in Danish right here!

Dessert rice paper rolls with fruit and two dippings Dessert rice paper rolls with fruit and two dippings Dessert rice paper rolls with fruit and two dippings
Ingredients:
Your favorite fruit, I used mango, kiwi, strawberry and apple
Fresh herbs, I used mint – optional
Rice papers

Spicy mango dip:
1/2 mango
1 teaspoon finely grated fresh ginger
1 tablespoon lemon juice
A pinch or two of cayenne pepper

Creamy peanut butter dip:
2 tablespoons peanut butter
1 tablespoon akacia honey
3 tablespoon boiling water

Dessert rice paper rolls with fruit and two dippings Dessert rice paper rolls with fruit and two dippings
Directions:
Start by washing and slicing the fruit into rice paper roll suited pieces. Then fill a pan with warm water and carefully dip a sheet of rice paper in it for about 5-10 seconds until it has softened. Place the rice paper on a clean kitchen towel or chopping board and add a little of each of the fruits in the middle, be careful not to add to much and not too close to the sides or it will be hard to roll. Add herbs as well if you’d like. When you have added your filling fold the left and right side of the rice paper towards the middle to cover the filling. Then you fold the end of the rice paper that are towards you over the middle and roll it until it is closed – try to roll it as tight as possible without breaking the rice paper. Repeat until you have used all of your fruit. Carefully cut the rice paper rolls in half with a wet knife and place them on a plate.

Make the mango dip by simply adding all ingredients to a blender and pulse until smooth. Add all ingredients for the peanut butter dip to a bowl and whisk them together until you have a smooth and creamy dip, add more water if needed. Pour the two dips into little bowls and serve them with the rice paper rolls, enjoy!

   

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