Fruit Spring Rolls – Secret Recipe Club

I became a really huge fan of spring rolls last year.  I tried them for a first time in a Thai restaurant, then decided to try making my own and made the Butternut Squash Almond Rice Paper Rolls and those became my very favorite!
While browsing my assigned blog for this month’s Secret Recipe Club reveal I came across Fruit Spring Rolls.  I knew then and there I would be trying a fruit spring roll in my near future!  This last month I dug into the blog called Sustainable Cooking for One written by Stephanie Bostic who also happens to have a cookbook out titled “One Bowl:  Simple Healthy Recipes for One“.  Stephanie has several interesting recipes that are great to have on hand for those days when it is just me eating in the house!
I adapted the recipe some to add noodles to the picture.  I feel like I need these noodles in order to have a spring roll.  They just add that “sumthin’ sumthin'” to the whole thing for me.  I also went with a citrus dipping sauce.  The original recipe for Stephanie’s recipe can be found by clicking the link below.  I hope you will enjoy!  
You can read about the Secret Recipe Club by visiting the website and view past posts from members that are featured each day by Amanda (the creator of our fabulous group!).  Don’t miss out on a post and subscribe to the feed, follow us on Twitter and on Facebook!  

Fruit Spring Rolls
recipe adapted from Sustainable Cooking for One
This recipe will make 3 spring rolls

Printable Recipe

3/4 cup thin rice noodles, prepared according to package directions
1 tablespoon agave nectar or honey (adjust to your taste for sweetness)
1/8 cup fresh mint, chopped
3 large strawberries, sliced
1/4 cup blueberries
1-1/2 tablespoons candied chopped walnuts

Dipping sauce:
Juice of 1 lime
1 tablespoon agave nectar or honey (adjust to your taste for sweetness)
1 tablespoon mint leaves, chopped

Mix the noodles with the agave syrup and mint.  Set aside.  Lay a damp kitchen towel on a work surface.  Soak a rice paper round in very warm water for 20-30 seconds until softened.  Place the rice paper on the damp towel and add 1/4 cup of the noodle mixture in the center of the rice paper.  Form the noodles into a rectangle.

Arrange sliced strawberries, chopped candied walnuts and blueberries on top of noodles.  Fold bottom of rice paper circle over filling, fold in sides and turn paper circle to roll around the filling.

To make the dipping sauce, mix lime juice, sweetener and mint leaves.  Serve fruit spring rolls with sauce.

Check out all the other Secret Recipe Club reveals below!


  1. says

    Woah! This is one of the most creative recipes I've seen in awhile. I would love to know what fruit and rice paper taste like together.

  2. says

    Beautiful photos! I'm going to have to try the sweet lime sauce. It sounds delightful!

    (I never use the noodles because somehow I never seem to have them in stock… but they do make them into a more substantial meal!)

    Thanks for the cookbook mention too ;-). It will be out next week, on Amazon.

  3. says

    Fruit spring rolls are really good, and your version looks fab! – I made them once with fresh mango, ice cream and crushed chocolate cookies, with minty Greek yoghurt as dipping sauce – that was really good too!

  4. says

    Those dessert spring rolls look great. I frequently have trouble with rice noodles and wraps – mine tend to fall apart from being over- or under-cooked.

  5. says

    Spaghetti carbonar used to be my favorite kids meal growing up. I ate it so often that when i got into my teen year i got tired of it. I have just recently gotten back to it and love it. This is a great recipe.

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