Fruit rice paper rolls
Nutrition Info.(per serve)
100g 70% dark chocolate, chopped
1 tablespoon reduced-fat spread
2 tablespoons light cream
1 cup strawberries
2 teaspoons sifted icingfrostingX sugar
Rice paper rolls
12 x 16cm rice paper sheets (see tips)
fresh mint (optional, see tips)
1 small green apple, thinly sliced
3 strawberries, thinly sliced
1 mandarin, peeled and thinly sliced
1 kiwifruit, peeled and thinly sliced
¼ small banana, peeled and thinly sliced
½ cup raspberries
¹/³ cup blueberries
1 small mango, thinly sliced
Total fat 4g
Saturated fat 2g
Dietary fibre 2g
1 In a small saucepan, over a very low heat, place chocolate, spread and cream and stir until melted, smooth and combined. Transfer sauce to a serving bowl. Set aside to cool.
2 In a small food processor, blitz strawberries until smooth. Stir in icing sugar and transfer sauce to a serving bowl.
3 Half-fill a shallow dish with warm water. Soak 1 rice paper sheet in water until soft. Place on work surface. Place 1 mint leaf, if using, along edge of rice paper. Top with a selection of fruit (be careful not to overfill). Roll up, folding in the sides to enclose filling. Set roll aside and cover with a damp tea towel to prevent it drying out. Repeat with remaining rice paper sheets, mint leaves and fruit to make 12 rolls.
4 Serve fruit rice paper rolls with dipping sauces.
Make it gluten free: Check icing sugar is gluten free.
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us