FRUISHI SPRING ROLLS
These are a fun and healthy treats for breakfast, dessert, or a party appetizer. Easily adaptable to suit any taste and any season. Great for vegetarians. The prep and cooking times are approximate and account for blanching fruits and slicing. Next time I will try different fruits and preserve flavors, and maybe candied bananas instead of rice.
Provided by Magickkitchen
Categories Appetizers and Snacks Wraps and Rolls
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add the peaches and cook uncovered until peel starts to come away, about 1 minute. Immediately immerse peaches in ice water for several minutes until cold to stop the cooking process. Once the peaches are cold remove from ice water; peel and discard peach skins and cut peaches into wedges.
- Bring water, rice, cream of coconut, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Uncover saucepan and cool rice completely.
- Gently rinse rice paper wrapper until cool water and lay on a flat work surface. Spoon 2 tablespoons cooked rice in a line slightly off-center on the wrapper. Spread about 1 1/2 tablespoons of plum preserves over the rice. Spread a layer of strawberry slices atop the preserves, a layer of peaches atop the strawberries, a layer of orange sections atop the peaches, a layer of grapefruit atop the oranges, and fresh mint leaves atop the grapefruit. Fold opposing edges of the wrapper to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito shape. Repeat with remaining wrappers, rice, and fruit. Cut rolls in half and serve with yogurt for dipping.
Nutrition Facts : Calories 267.4 calories, Carbohydrate 60.7 g, Cholesterol 1.2 mg, Fat 1.7 g, Fiber 2.6 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 22.5 mg, Sugar 36.7 g
FRUIT FILLED SPRING ROLLS
Always on the lookout for healthy snack alternatives for children. This is great. May be served as a brunch meal or starter as well.
Provided by Wendys Kitchen
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- 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 serving plate covered with plastic wrap.
- Place one rice paper sheet into water and press down softly to cover. Allow to sit 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, then 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.
- Its better to under fill than to overfill, 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 with a drizzle of sauce and a sprig of mint.
- variations:
- * Try serving this on Asian plates with small dipping sauce bowls to match and eating with chopsticks.
- * Great with any fruit you would like. Great ones to try: Peaches, Pineapple, Coconut shreds, small Apple chunks, chopped Cherries, Mandarin orange segments (patted dry first), Mango, papaya, pear, etc.
- * A great sauce to try drizzled on bananas inside the roll: vegan chocolate melted with a bit of peanut butter- its very easy to make these look elegant and taste delicious!
- * Try any dipping sauce you'd like. Blended fruit and applesauce is great, all different types of soy yogurt work, and a creamy dip made with coconut milk or coconut cream. (You can find it in Asian food stores in powdered form.) Shredded coconut, flavoring (like vanilla or almond extract, ginger or cinnamon) and vegan sugar or syrup simmered down is wonderful. Serve all the sauces cold and thick!
Nutrition Facts : Calories 60.2, Fat 0.3, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 15.3, Fiber 2, Sugar 8.3, Protein 0.8
FRUIT SPRING ROLLS
Provided by Giada De Laurentiis
Categories dessert
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the rolls: Put the noodles in a medium bowl and add the honey and the mint. Using 2 forks, toss the ingredients together until the noodles are coated. Lay a damp kitchen or paper towel on a work surface. Soak a rice paper round in warm water for 20 to 30 seconds until softened. Put the rice paper on the damp towel. Add 1/4 cup of the noodle mixture in the center of the rice paper and form into a 3 by 2-inch rectangle. Using a paring knife, slice a strawberry lengthwise into 1/4-inch slices. Arrange the slices over the noodle mixture. Sprinkle 1 tablespoon almonds on top. Arrange 2 to 3 mango slices on top of the almonds. Roll the rice paper around the filling and seal the ends with a little water. Repeat with the remaining ingredients. Wrap the finished spring rolls in damp paper towels and store in the refrigerator.
- For the dipping sauce: In a small bowl, combine the mint, honey and lime juice. Pour into a serving bowl.
- Arrange the spring rolls on a platter and serve with the dipping sauce.
- Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
- *Can be found at specialty Asian markets .
FRUIT-FILLED QUICK CINNAMON ROLLS
A biscuit dough that is quick to make lets you bake up a batch of these absolutely delicious cinnamon rolls in a fraction of the time traditional ones take. The milk, dried fruit filling and whole grains add great texture and good nutrition!!
Provided by Chef mariajane
Categories Breads
Time 55m
Yield 9 cinnamon rolls
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F Butter an 8-inch glass baking dish.
- FILLING: In a bowl, combine 1/4 cup of the brown sugar, cinnamon and butter until blended. Set aside.
- DOUGH: In a large bowl, combine whole wheat flour, all-purpose flour, oats, brown sugar, baking powder, cinnamon and salt. Use a pastry blender or two knives, cut in butter until crumbly. Pour in milk and stir with a fork until a soft dough forms.
- Turn out onto a floured surface and knead lightly until smooth. Keeping surface floured, roll out to a 16x10-inch rectangle. Spread filling over top, leaving a 1-inch border along long edge furthest from you; sprinkle fruit over top. Starting at long edge closest to you, roll up jelly-roll style; pinch seam to seal. Using a serrated knife, cut into a 9 slices. Place in prepared dish; sprinkle with remaining brown sugar.
- Bake for 35-40 minutes or until golden brown. Let cool until just warm. If using, dust with icing sugar just before serving.
- COOKING TIP: Keeping the butter and milk cold before preparing the dough makes for extra tender and flaky rolls.
- TIP FOR KIDS: Kids can make the filling, roll the dough and spread the filling and fruit on top. Parents can help younger children roll up the filled dough.
Nutrition Facts : Calories 415.8, Fat 16.3, SaturatedFat 9.7, Cholesterol 41.1, Sodium 311.1, Carbohydrate 64.3, Fiber 5.9, Sugar 15, Protein 7.3
FRUIT FILLED SPRING ROLLS
Number Of Ingredients 4
Steps:
- any other fruits/ sauces- see variations below mint for garnish (optional) Directions: 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. It can, however, be changed to suit anyone's tastes and sweet-tooth. 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 serving plate covered with plastic wrap. Place one rice paper sheet into water and press down softly to cover. Allow to sit 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, then 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. Its better to under fill than to overfill, 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 with a drizzle of sauce and a sprig of mint. variations: * Try serving this on Asian plates with small dipping sauce bowls to match and eating with chopsticks. * Great with any fruit you would like. Great ones to try: Peaches, Pineapple, Coconut shreds, small Apple chunks, chopped Cherries, Mandarin orange segments (patted dry first), Mango, papaya, pear, etc. * A great sauce to try drizzled on bananas inside the roll: vegan chocolate melted with a bit of peanut butter- its very easy to make these look elegant and taste delicious! * Try any dipping sauce you'd like. Blended fruit and applesauce is great, all different types of soy yogurt work, and a creamy dip made with coconut milk or coconut cream. (You can find it in Asian food stores in powdered form.) Shredded coconut, flavoring (like vanilla or almond extract, ginger or cinnamon) and vegan sugar or syrup simmered down is wonderful. Serve all the sauces cold and thick! Lastly, enjoy! Serves: 4
Nutrition Facts : Nutritional Facts Serves
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- Hull and slice the strawberries into thin slices. Peel and cut the kiwis into thin slices. Peel and cut mango into matchsticks. Quarter the apple, cut out the seeds and cut into matchsticks as well. Drizzle some lemon juice over the apples to prevent from browning.
- In a large pot, add warm water and soak the rice paper wraps for about 20-30 seconds, turning it as you’re turning the steering wheel. The wrap should be pliable, but still slightly firm, as it will soften while you put the filling. Put the rice paper wrap smooth side down and arrange the fruits on one half of the wrap, as shown in the video. Fold in nearest end over the filling, fold in 2 sides of the wrap, and then tightly, but carefully roll it.
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