Fruit rice-paper rolls
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12 (1 roll with sauces per serve)
Time to make:
$0.90 per serve
(at time of publication)
Full ingredients list:
100g 70% dark chocolate, chopped
10g reduced-fat table spread
2 tablespoons light thickened cream
2 teaspoons icing sugar, sifted
12 x 16cm rice-paper sheets (see tip)
mint leaves (optional)
1 small green apple, thinly sliced
3 strawberries, thinly sliced
1 mandarin, peeled, thinly sliced
1 kiwifruit, peeled, thinly sliced
1/4 small banana, peeled, thinly sliced
1 small mango, thinly sliced
Nutritional information (per serve)
Instructions and steps:
Step 1Make chocolate sauce: Place all ingredients in a small saucepan. Stir over very low heat until smooth and combined. Transfer sauce to a serving bowl. Set aside to cool.
Step 2Make strawberry sauce: Blitz the berries in a small food processor until smooth. Stir icing sugar into the berries. Transfer the strawberry sauce to a serving bowl.
Step 3Make rice-paper rolls: Half fill a shallow dish with warm water. Place 1 rice-paper sheet in water until soft. Place on work surface. Place 1 mint leaf along edge of rice paper (if using). Top with a selection of the fruit (be careful not to overfill). Roll up, folding in edges to enclose filling. Cover the roll with a damp tea towel to prevent it drying out. Repeat with remaining rice-paper sheets, mint leaves and fruit to make 12 rolls.
Step 5Serve the fruit rice-paper rolls with dipping sauces.
You can use any frozen berries for the sauce (thaw before using).
Mint leaves can be added if preferred.
If you don’t wish to make any dipping sauces, serve with coconut-flavoured yoghurt, or a drizzle of honey.
Rice-paper sheets are usually available in the Asian food aisle of your local supermarket.
About this recipe
First published: February 2018