The jig is up.

It’s time for some new snacks around here. Don’tcha think?

You really don’t believe I can survive on peanut butter slathered bacon and margs, do you?

Don’t answer that.

I do, which is half the problem.

Anyway! I made something.

Strawberry chunks.

Mango matchsticks.

Kiwi cubes. Cute little see-through wraps. Sticky vanilla honey to dip.

Fun, right? Different? Non-boring? Colorful? I thought so too. I need a little of that in my life.

Springs of fresh mint add some zing too. Are you one of those people that bites a mint leaf and chews it? I totally am. Some days it’s the only leafy greenery I absorb.

The best snacks can be thrown together in a matter of minutes. Chop, wrap, dip and you have a full belly.

Oh… but there is one thing.

Good grief.

Have you ever tried to use rice paper wrappers? Yeah. Disaster time. Thank goodness I bought an extra package. I’m not exactly cultured, so this was a lesson to be learned. They stuck to my hands and then ripped in two and they were too wet then too dry then too thin then too sticky then looked ugly. I decided that my favorite way to use them was to double them up. Thoughts from my rice paper connoisseurs? It worked.


Just… don’t be like me. Be patient. You will be juuuust fine.

Tropical Kiwi Strawberry Spring Rolls

adapted from Veg Times

makes 6 or 12 rolls, depending if you double wrap them

12 rice paper wrappers (I found mine at Whole Foods)

1 1/2 cups chopped strawberries

2 firm yellow bananas, chopped

1 mango, cut into matchsticks

3 kiwi, chopped

a bunch of fresh mint

Note: I double wrapped my rolls, resulting in 6 roles. If you use one wrap, you obviously will end up with 12 rolls. The amount of fruit you need will be dependent on how much you add. I added about a tablespoon of berries, kiwi and banana each, and 6-8 mango sticks, plus 2-3 mint leaves. You may want more or less. I used half the amount of fruit here for 6 rolls, so this *should* be enough for 12, just use your eye.

Fill a large baking dish with warm water. I found that the easiest way to makes the rolls was to take the dry rice paper, dip it in the water very quickly (less than 5 seconds), then pat dry with a paper towel. Either add your second paper on top (if making 6 rolls) or begin filling. Add fruit in the middle of the wrap; I used mango on the bottom, then stuffed with the remaining fruit. Some mint leaves I chopped, others I left whole – it’s all on your preference. Once the fruit is on the wrap, fold up the bottom and tuck under the fruit. Fold in each side (like you would with a burrito), then roll the wrap to the end. It should seal itself since the wrap is damp. Eat whole or slice in the middle at an angle. Serve with honey dipping sauce.


Vanilla Lime Honey Dipping Sauce

1/3 cup honey

1/4 teaspoon vanilla extract

contents of 1/2 vanilla bean

zest of one lime

Combine all ingredients in a bowl and mix. Serve!

I’m pretty tan, eh?

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155 Responses to “Tropical Kiwi Strawberry Spring Rolls.”

  1. #
    Heather of Kitchen Concoctions — May 19, 2011 @ 10:51 am

    What a cute idea on a way to serve fruit!


  2. #
    Joanna@ Drizzle of Sunshine — May 19, 2011 @ 10:55 am

    Bravo to this one!! I LOVE Vietnamese Spring Rolls. You could probably use the noodles in this one because they are so plain as is. The fruit would balance it out perfectly!


    • Jessica — May 19th, 2011 @ 12:19 pm

      I love the noodles too… you could totally do a vanilla bean noodle thing… YUM!


  3. #
    Danielle A — May 19, 2011 @ 10:56 am

    That would be cute to serve at a bridal shower or something along those lines!


  4. #
    Erin — May 19, 2011 @ 11:22 am

    Very colorful and pretty! I’ve realized while looking through my posts that the food I cook tends to be brown/yellowish most of the time – probably because I eat a lot of chicken, cheese and bread products. All tastes wonderful but definitely could use some of this color in my life!


  5. #
    mominrome — May 19, 2011 @ 11:34 am

    I love strawberries !
    But my doctor said that, being pregnant, it’s better not to eat them :(((


    • Jessica — May 19th, 2011 @ 12:19 pm

      Really?! Why is that? I’ve never heard of that but… I’ve never been pregnant either. ;)


      • mominrome — May 19th, 2011 @ 12:31 pm

        well….here in italy gynecologist are pretty strict.
        I know this.
        In particular, everything that may bring toxoplasmosis (non cooked vegetables and fruits) are most likely to avoid.

        But not everybody thinks this same thing…

        In the meanwhile….I would love to have some strawberries!!! :)

        • Joy — June 17th, 2011 @ 3:42 pm

          Even Organic strawberries??

          • Bimbi — February 19th, 2012 @ 3:08 pm

            In the US, I was encouraged by WIC to eat lots of fruits and veggies when I was pregnant. Lunchmeat, tuna and sushi were the only things I was told not to eat.

  6. #
    Averie (LoveVeggiesandYoga) — May 19, 2011 @ 11:38 am

    omg you did it again..just when i thought you couldnt possibly come up with something more amazing than before…you did!

    i love this!!!

    i love spring rolls and would have never thought to go sweet/fruity rather than savory. i make mine with peanut sauce but move over peanut sauce b/c Vanilla Lime Honey Dipping Sauce….oh my word. Jessica, amazing! :)


  7. #
    Laura — May 19, 2011 @ 12:01 pm

    these look amazing! Did you cut the mango yourself, or is there a magical pre-cut package of mango matchsticks out there that I can buy?


    • Jessica — May 19th, 2011 @ 12:18 pm

      I cut it myself!


  8. #
    Amanda — May 19, 2011 @ 12:02 pm

    Ha ha, from one white girl to another, I feel your pain. I’ll be lucky if I have a tan by the end of the summer.

    PS. These spring rolls look super refreshing, a great summer treat!


  9. #
    EatLiveRun — May 19, 2011 @ 12:13 pm

    these are so pretty! would it be bad if I said I wanted to dunk it in chocolate?


    • Jessica — May 19th, 2011 @ 12:18 pm

      Mmmm that would be delicious!


  10. #
    Moni'sMeals — May 19, 2011 @ 12:36 pm

    SO UNIQUE (again and again) JESSICA! I think this would make anyone happy and with the sauce too. Like someone else said, perhaps with chocolate!


    • Jessica — May 19th, 2011 @ 5:19 pm

      I think chocolate would be ideal. :)


  11. #
    Alexa Ray — May 19, 2011 @ 12:43 pm

    I love loooooove reading your blog… These look so delicious! I’ve been craving strawberries so I’m going to make these as SOON as I go home!


    • Jessica — May 19th, 2011 @ 5:19 pm

      Thank you!


  12. #
    Kathy — May 19, 2011 @ 1:55 pm

    Snack??? NO!!! This is going to be dinner. Thanks for another great recipe! Now I can’t wait for dinner!!!


  13. #
    Cara — May 19, 2011 @ 2:12 pm

    These look great! What a fun snack idea :)


  14. #
    Katie — May 19, 2011 @ 2:14 pm

    Oh my word. Why have I never considered fruity spring rolls?! Genius.


  15. #
    Jesse — May 19, 2011 @ 2:33 pm

    i always need more ways to add fruit to my life:D


  16. #
    Christina — May 19, 2011 @ 2:59 pm

    Thanks for calling them margs!
    I love abrevs!


    • Jessica — May 19th, 2011 @ 5:18 pm

      Me too. :)


  17. #
    jen — May 19, 2011 @ 3:54 pm

    i love the asian spin you put on these yummy snacks! growing up eating different things in rice paper wrappers, here is my advice: get a bowl of warmish-hot water, flex/curve the paper slightly so your dipping a “point” into the water, then using both hands, quickly spin it around like you’re spinning a steering wheel. then it shouldn’t be too wet and as it soaks in the water, it will be the perfect consistency and not make a mess :)


    • Jessica — May 19th, 2011 @ 5:18 pm

      Thank you Jen!


  18. #
    Annette@EnjoyYourHealthyLife — May 19, 2011 @ 6:11 pm

    what a great idea! Am so going to make these :)


  19. #
    Alyssa — May 19, 2011 @ 6:12 pm

    I absolutely LOVE fruit spring rolls. One of the things that I love to do is to boil jasmine rice with half water half coconut milk to put another layer into the rolls.. That way the rolls are beefed up a bit and it makes the fruit taste more intense :0)
    Happy Eatings!


  20. #
    Serena — May 19, 2011 @ 6:15 pm

    I could seriously live on those.


  21. #
    Alaina — May 19, 2011 @ 7:01 pm

    These look so amazing! Nice and crisp for the summer time. I would probably be the same with the wraps. More in the trash than what I end up cooking with. :-)


  22. #
    Tracy — May 19, 2011 @ 7:52 pm

    These look just fabulous! I can’t wait to try them!


  23. #
    Jil @ Big City, Lil Kitchen — May 19, 2011 @ 8:02 pm

    This is gorrrgeous.


  24. #
    Tracy @ Commit To Fit — May 19, 2011 @ 9:09 pm

    These look great and so easy to make. Love it!


  25. #
    Natalie — May 19, 2011 @ 10:34 pm

    Holy cow! These are so gorgeous! You gotta love food that is not just yummy but PRETTY!


  26. #
    Justeen @ Blissful Baking — May 19, 2011 @ 10:45 pm

    So creative! Definitely colorful and non-boring and delish! Working with wrappers can be a little tricky, but just leave them in hot water for a couple seconds, before they get all soggy. Then place them on a plate and pile on your fillings. The water will soak in quickly and the wrappers will get soft enough to fold.


  27. #
    Katrina — May 20, 2011 @ 2:21 am

    These are really unique! Amazing recipe – and so colourful!


  28. #
    Amanda V — May 20, 2011 @ 5:09 am

    Genius!!! I am not exactly delicate or patient with food production, but as I don’t have a food blog or anyone to impress, I’m not super concerned :)


  29. #
    shelly (cookies and cups) — May 20, 2011 @ 8:33 am

    you have actually made me crave fruit. i’m not sure if you understand the gravity of this, but job well done.


  30. #
    Emily — May 20, 2011 @ 9:10 am

    YES! I would LOVE this as an appetizer or snack. Thanks for the recipe!!!


  31. #
    thehealthyapron — May 20, 2011 @ 1:28 pm

    oh my gosh I love this!! So fresh!


  32. #
    Nikky — May 20, 2011 @ 1:34 pm

    You should try vanilla bean paste I hear its awesome. I have some on the way so i can make vanilla lemon scones and cause I love them im going to toss in poppyseeds. I can taste it now :0


  33. #
    Stephanie@MyThornsHaveRoses — May 20, 2011 @ 5:31 pm

    These would make perfect kiddo treats!! Hehe. VERY tan. :)


  34. #
    Christine — May 20, 2011 @ 7:18 pm

    Love these! Great pool-side appetizer.


  35. #
    thechutneyfoodie — May 21, 2011 @ 5:55 pm

    Really cool idea; I love it!


  36. #
    Kate — May 22, 2011 @ 10:14 pm

    These look amazing! I’m going to attempt a baked version just because I like my spring rolls nice and crispy. Yum!


  37. #
    Erin — May 22, 2011 @ 11:37 pm

    Just drove around looking for rice paper wrappers for about 2 hours… No dice. :(


  38. #
    Kim — May 25, 2011 @ 5:09 pm

    Hey Jess! We use rice paper to make Goi Cuon (summer rolls) and this is how I’ve always gotten the rice paper to work with me.

    Fill a rather large bowl with cold water.
    Dip the rice paper round in the water quickly, just enough to get it wet.
    Lay it on the plate that you’re using to roll.

    It will feel really weird, but the rice paper will soften almost immediately. A lot of people make the mistake of soaking the rice paper for too long and it makes it overly mushy or makes it fall apart. Hope this helps!


    • Jessica — May 25th, 2011 @ 10:36 pm



  39. #
    Allie — May 26, 2011 @ 1:50 am

    I have never seen fruit spring rolls but what a brilliant idea! I love how beautiful all the colors just melt together.


  40. #
    Anne — May 26, 2011 @ 12:07 pm

    Oh my! What a nifty idea! This would be a terrific snack on a hot day. Especially at a BBQ like Memorial Day or 4th of July.


  41. #
    megan — June 16, 2011 @ 2:03 pm

    These are very fun and a must make. Always looking for easy traveling foods to take to the races. These are perfect! Fresh, fun, and a cool treat on a hot day. I’ll be making and taking these babies soon.


  42. #
    Lindy@Itsy Bitsy Paper — June 17, 2011 @ 4:14 pm

    I just featured this recipe on Fun Friday Finds on my blog. I’d love for you to stop by.


  43. #
    Chef L. Frank Primm — August 10, 2011 @ 10:12 pm

    I use a version of this recipe as appetizers for spring and summer weddings. I find that adding more lime juice and zest than what is called for in the sauce helps to thin it out and makes it sing in your mouth. Also do not be afraid to trade up fruit in this roll to use fruit as it comes into its season for ultimate taste! Good job.


  44. #
    Nita — June 5, 2012 @ 7:04 am

    I have made these at a Health Spa that I stayed at. The Chef used orange juice to dip the rice paper rolls into for about five seconds and then placed them onto a damp clean tea towel to fill with matchsticks of fruit. You also need to store them in an air tight container so that they don’t dry out until you are ready to eat them. They are very tasty. Your pics look lovely and the rolls very yummy!


  45. #
    Jen — July 17, 2012 @ 1:20 pm

    Ok, I had to try this. Like you, I had to double wrap. Instead of your Vanilla Honey dipping sause (because I didn’t have the vanilla), I mixed honey and Balsamic Vinegar. Holy moly. It turned out SOOOOO good. Mouth orgasim. You should try it.
    Thank you so much for the idea! Big hit at the office!


  46. #
    Sarah — September 24, 2012 @ 8:37 pm

    I tried this tonight, and will probably attempt again soon. I think I left my rice paper in the water a few seconds too long because it was overly sticky while trying to eat. I ended up just eating it as a fruit salad with the sauce. Still super yummy!


  47. #
    Nicole — September 5, 2013 @ 3:57 am

    awesome idea – can probably convince the kids to eat this too :) joy!


  48. #
    Isabela — May 25, 2014 @ 12:34 am

    I usually have the same trouble with the rice wraps.. this time it worked out perfectly!!!
    I had to use frozen fruit, and what I did was rub the fruit on the surrounding wrap in order to moisturize it. The second, which is the best is to take a cooking brush and wet it under warm water then brush the areas you are ready to stick!
    Again, I used frozen fruit so there was already some moisture inside of mine, but with a brush you get a more evenly spread, dose amounts of moisture until the rice paper has hydrated.


  49. #
    Harrington — August 13, 2015 @ 3:13 am

    I am making this for my year 7 school assignment and you have the best ideas keep it up thank you so much for posting the recipe any God Bless




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