Fruit Spring Rolls

• Produce

  • 1 Apple
  • 1 cup Baby spinach
  • 2 Kiwis
  • 1/4 Lemon
  • 1 Mango
  • 8 Strawberries

• Pasta & Grains

  • 6 Rice paper wraps

• Baking & Spices

  • 1/4 cup Chocolate chips, semisweet
  • 1 Pinch Sea salt
  • 1 tsp Vanilla extract, pure

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Heavy cream

• Other

  • 1/4 cup (50r packed brown sugar

Found on sweetandsavorybyshinee.com

Description

Ingredients

• 8 strawberries
• 2 kiwis
• 1 mango
• 1 apple
• 1/4 lemon
• 1 cup baby spinach
• 6 rice paper wraps
• 2 tablespoons unsalted butter
• 1/4 cup (50r) packed brown sugar
• 1/4 cup (60ml) heavy cream
• 1 teaspoon pure vanilla extract
• Pinch of sea salt
• 1/4 cup heavy cream
• 1/4 cup (50gr) semisweet chocolate chips

Directions

• Hull and slice the strawberries into thin slices. Peel and cut the kiwis into thin slices. Peel and cut mango into matchsticks. Quarter the apple, cut out the seeds and cut into matchsticks as well. Drizzle some lemon juice over the apples to prevent from browning.In a large pot, add warm water and soak the rice paper wraps for about 20-30 seconds, turning it as you’re turning the steering wheel. The wrap should be pliable, but still slightly firm, as it will soften while you put the filling. Put the rice paper wrap smooth side down and arrange the fruits on one half of the wrap, as shown in the video. Fold in nearest end over the filling, fold in 2 sides of the wrap, and then tightly, but carefully roll it. To prepare the caramel sauce for dipping, place the butter and sugar in a saucepan over medium heat. Melt the butter and stir until the sugar is dissolved. Add heavy cream and cook for about 5 minutes, whisking frequently. Add vanilla extract and salt. To make the chocolate sauce for dipping, heat the heavy cream in the microwave for 30 seconds or so. Pour it over chocolate chips and let it stand for a minute. Stir until smooth.