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Summer Fruit Spring Rolls

  • Author: Eat Drink Shrink
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 10 1x




  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup blackberries
  • 5 to 6 large strawberries, sliced to 1/8 inch thin pieces
  • 10 rice papers
  • 4 cups water
  • 1 packet dragon fruit
  • 3 sprigs mint
  • 3 sprigs basil

Coconut whip: 


  1. To assemble the rolls: Fill a large bowl with water, add the dragon fruit, whisk to combine. Filter out the dragon fruit with a strainer. Submerge one of the rice papers in the water and allow to soak until rice paper has softened and is pliable, about 2 to 3 seconds. Carefully remove it with two hands and place it on a surface.. Place fruit mixture onto each roll with fresh mint or basil. (I find that whatever you put down first will show on the outside the most)
  2. To roll, fold the edge nearest to you over the filling, then fold sides towards center and roll until closed.
  3. Dragonfruit whip: Place only the solid coconut in the bowl of a standing mixer. Gradually add the other ingredients minus the dragon fruit, whip until smooth, add the dragon fruit and whip again for about 3 minutes, place in fridge until ready to be served.
  4. To serve, leave the rolls whole or cut in half, and serve with pink dragonfruit whip!
  • Category: Spring Rolls
  • Cuisine: Dessert
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