Rice paper rolls are definitely an easy entertainer for this time of year as the festive season starts to kick in. But with these three takes on the classic you could eat them any time of day or year. I’ve integrated summer fruits into each – kiwi, pineapple and mango – to add a flavour and colour pop to your roll. They’re delicious as is, but if you feel like an extra kick whisk together the Coyo dip to accompany.

Kiwi Cucumber Sprout
GF : DF : SF
Makes 4 small rice paper rolls

Ingredients

1/2 small cucumber, sliced into sticks
1 kiwi, peeled and sliced
Small handful alfalfa sprouts
Small handful mint leaves
4 Vietnamese rice paper wrappers

 

Pineapple Mint
GF : DF : SF
Makes 4 small rice paper rolls

Ingredients

1 cup pineapple, sliced into sticks
Small handful mint leaves
1/2 small cucumber
1 asian shallot, whit part only, sliced into sticks
4 Vietnamese rice paper wrappers
Optional: coconut oil, to pan fry pineapple

Mango Red Cabbage
GF : DF : SF
Makes 4 small rice paper rolls

Ingredients

1/2 mango, sliced
Small handful mint leaves
Small handful coriander leaves
1/2 cup red cabbage, shredded
1 Asian shallot, white part only, sliced into sticks

Coyo Dip
1/3 cup coconut yoghurt
1 tablespoon lime juice
Pinch sea salt
Chopped fresh red chilli, to taste

 

Method

To make the rolls, pour very hot to boiling water in a shallow bowl.

Lower rice paper wrapper into water holding the edges and gently rotating to ensure an even soaking of the wrapper.

Lay onto chopping board and place ingredients in the middle.

Fold bottom edge over the ingredients and roll, fold in side edges and finally the top. Pop your colourful fruits down as the first layer so you can see their beautiful colours shine through.

Jacqueline Alwill is a qualified, practicing nutritionist, author of Seasons to Share and director at The Brown Paper Bag.