Fruit rice paper rolls

Serves: 12
Time to make: 30 mins

Total cost: $ 18.00 / $ 1.50 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

Chocolate sauce
100g 70% dark chocolate, chopped
1 tablespoon reduced-fat spread
2 tablespoons light cream

Strawberry sauce
1 cup strawberries
2 teaspoons sifted icingfrostingX sugar

Rice paper rolls
12 x 16cm rice paper sheets (see tips)
fresh mint (optional, see tips)
1 small green apple, thinly sliced
3 strawberries, thinly sliced
1 mandarin, peeled and thinly sliced
1 kiwifruit, peeled and thinly sliced
¼ small banana, peeled and thinly sliced
½ cup raspberries
¹/³ cup blueberries
1 small mango, thinly sliced

Nutrition Info

Kilojoules 540kJ
Calories 129cal
Protein 2g
Total fat 4g
Saturated fat 2g
Carbohydrates 20g
Sugars 11g
Dietary fibre 2g
Sodium 90mg
Calcium 20mg
Iron 1mg

Instructions

1 In a small saucepan, over a very low heat, place chocolate, spread and cream and stir until melted, smooth and combined. Transfer sauce to a serving bowl. Set aside to cool.

2 In a small food processor, blitz strawberries until smooth. Stir in icing sugar and transfer sauce to a serving bowl.

3 Half-fill a shallow dish with warm water. Soak 1 rice paper sheet in water until soft. Place on work surface. Place 1 mint leaf, if using, along edge of rice paper. Top with a selection of fruit (be careful not to overfill). Roll up, folding in the sides to enclose filling. Set roll aside and cover with a damp tea towel to prevent it drying out. Repeat with remaining rice paper sheets, mint leaves and fruit to make 12 rolls.

4 Serve fruit rice paper rolls with dipping sauces.

Browse hundreds of recipes with a gluten-free option. Easy and healthy gluten free meals, delicious cakes and desserts. Browse through our nut-free recipes. Delicious nut-free meals, snack and dessert ideas for those with nut allergies.