Ingredients
Check off ingredients as you go
- 10 rice paper sheets
- 400 g (14 oz) colorful fruit of your choice (strawberries, melon, raspberries…)
- 1/2 bunch fresh basil or fresh mint
- zest of 1 lemon (preferably lime)
- 125 g (1/2 cup) mascarpone
- 100 g (⅓ cup + 1 Tbsp) coconut cream
- 25 g (2 Tbsp) granulated sugar
To serve
- chocolate sauce or fruit coulis
- Wash the fruit and cut it into slices, then into sticks. Finely chop the herbs (basil or mint).
- In a bowl, mix the zest, mascarpone and powdered sugar. Chill until needed.
- Dip the rice paper sheets one at a time in lukewarm water and lay them on a cutting board. Spread a horizontal line of mascarpone cream, leaving 1 cm empty toward the edge (don’t add too much or you’ll have trouble closing them), add the fruit and the chopped herbs, fold in the sides and roll up tightly, pressing out the air.
Serve with a fruit coulis, a caramel sauce or a chocolate sauce.
Tips and variations
For a lighter, fruit-only version, you can leave out the mascarpone and coconut cream. If you want to make these rolls a little ahead of time, I recommend wrapping them individually in plastic wrap until you’re ready to serve, so they don’t dry out.
For more fruity treats, why not also make some sweet sushi and maki or a fruit tartare “rice”? Click on the picture for the recipe Click on the picture for the recipe
Fruit sushi and maki
Fruit tartare rice