Summer Fruit Spring Rolls

I first tried making spring roll recipes a while ago, but I saved this one for now, so that all of the fruit would be ripe and in season. I thought this as a really fun idea, incorporating fruit into the spring rolls instead of vegetables. And it made for a nice colorful appetizer.

Recipe from The Kitchn

-1 jalapeño (about 1/2 ounce)
-1/4 cup honey
-1/4 cup lime juice plus 2 tablespoons (about 1 1/2 limes)
-1 teaspoon sugar
-1 to 2 tablespoons water, to thin out sauce, if needed

For the fruit filling:
-Handful of spinach
-2 large green apples, julienned to matchstick size (See Recipe Note)
-3 large firm nectarines, julienned to matchstick size
-5 to 6 large strawberries, sliced to 1/8 inch thin pieces

To assemble:
-8 rice papers

To make the sauce: Roast jalapeno on a baking sheet under the broiler for about 4-6 minutes, or until skin blackens. Place the jalapeño, honey, lime juice, sugar, and water in a small bowl. Muddle and stir the jalapeño until the sauce is well combined.

To assemble the rolls: Fill a large bowl with warm water. Submerge one rice paper at a time in the water and allow it to soak until the rice paper is soft and pliable. Carefully remove it with two hands and place it on a cutting board. Place a few leaves of spinach onto the softened wrapper and layer with nectarines, apples and strawberries. To roll, fold the edge nearest to you over the filling, then fold sides towards center and roll until closed.

We both really liked these. The sweet/spicy mix in the sauce helped to cut through the sweetness of the fruit that was in the spring rolls. This was a fun and different way to enjoy fresh fruit, it might be something that kids would like since it's pretty colorful, but the rice paper doesn't really have any flavor. 


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