Go Back
fruit spring rolls

Fresh Fruit Spring Rolls – Light, Colorful, and Naturally Sweet

These Fruit Spring Rolls are fresh, juicy, and incredibly fun to eat. Wrapped in delicate rice paper and packed with vibrant fruit, they’re the kind of treat that feels special but takes almost no effort. Perfect for parties, warm-weather desserts, or a light snack when you want something sweet without being heavy. Dip them in a creamy coconut or honey yogurt sauce, and they disappear fast.
Print Recipe Pin Recipe
Prep Time 20 minutes
Servings: 6
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Spring Rolls
  • 12 rice paper wrappers
  • 1 cup strawberries thinly sliced
  • 1 cup mango thinly sliced
  • 1 cup kiwi peeled and sliced
  • 1 banana thinly sliced
  • ½ cup blueberries or raspberries
  • Fresh mint leaves optional, but lovely
For the Coconut Dip
  • ½ cup canned coconut milk
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract
Optional: 1 tbsp peanut butter for a richer dip

Method
 

Prepare the Fruit
  1. Wash, peel, and slice all fruit into thin, even pieces so they roll easily.
  2. Soften the Rice Paper
  3. Fill a shallow bowl with warm water. Dip one rice paper sheet into the water for 10–15 seconds until just pliable. Lay flat on a clean surface.
Assemble
  1. Arrange fruit and mint horizontally in the center of the wrapper. Fold in the sides, then roll tightly from bottom to top, like a burrito.
Repeat
  1. Continue with remaining wrappers and fruit.
Make the Dip
  1. Whisk coconut milk, honey, and vanilla until smooth. Chill slightly before serving.
Serve
  1. Slice rolls in half if desired and serve with coconut dip on the side.

Notes

Best fruit combos: Pineapple, peaches, and grapes work beautifully.
Make ahead: Assemble up to 4 hours in advance. Cover with a damp paper towel and refrigerate.
Extra flavor: Sprinkle shredded coconut or drizzle chocolate inside before rolling.
Kid-friendly: Let kids build their own rolls—it’s messy fun in the best way.