I’ve got Rice Paper Summer Rolls that turn fruit into bite-size, mess-free treats begging for a dunk in vanilla yogurt.
I am obsessed with Rice Paper Summer Rolls. They feel wrong in the best way, light, sticky, bright.
I love how Fruit Spring Rolls make fruit feel like a treat instead of a snack. The rice paper wrappers give this fragile crunch and let fruit sing without drowning it.
Greek yogurt dip takes them from fresh to dangerously snackable. I grab them when I want something colorful and stupidly easy to eat.
Little messy, big payoff. Don’t expect plate etiquette.
Eat with your hands and smile like you stole dessert. Worth every single bite.
No forks, just messy, glorified snacking.
Ingredients
- Rice paper wrappers: soft, slightly chewy wrap that shows off the fruit inside.
- Strawberries: bright, juicy pop and a familiar sweet-tart zip.
- Mango: silky, tropical sweetness that makes everything feel sunny.
- Kiwi: tangy bite and fun seeds for little texture surprises.
- Pineapple: juicy, slightly acidic chunks that cut through sweetness.
- Apple: crisp snap, keeps rolls from getting too mushy.
Plus, fresh zing.
- Banana: creamy, mellow body.
Basically dessert vibes; will brown faster though.
- Cucumber: cool crunch and watery freshness when you want contrast.
- Fresh mint leaves: herbal lift and coolness that brightens each bite.
- Fresh basil or cilantro: optional green note, pick cilantro for punchy flavor.
- Greek yogurt: thick, tangy base that makes the dip satisfying.
- Honey or maple syrup: natural sweetness that tames yogurt’s tang.
- Pure vanilla extract: warm, cozy hint that feels dessert-like.
- Fresh lemon juice: a splash of brightness to keep flavors lively.
- Fine sea salt: just a pinch wakes up all the fruit flavors.
Ingredient Quantities
- Rice paper wrappers, 8 to 10 (about 22 cm / 9 inch)
- Strawberries, 1 cup sliced
- Mango, 1 cup, peeled and julienned
- Kiwi, 2, peeled and sliced
- Pineapple, 1 cup small dice
- Apple, 1 small, thinly sliced and tossed with 1 tsp lemon juice
- Banana, 1 medium, sliced (optional, will brown faster)
- Cucumber, 1 small, julienned (optional for crunch)
- Fresh mint leaves, 1/4 cup loosely packed
- Fresh basil or cilantro, 2 tbsp chopped (optional)
- Greek yogurt, plain, 3/4 cup (for dip)
- Honey or maple syrup, 2 tbsp (for dip)
- Pure vanilla extract, 1 tsp (for dip)
- Fresh lemon juice, 1 tsp (for dip)
- Fine sea salt, a pinch (for dip)
How to Make this
1. Make the dip: whisk together Greek yogurt, honey or maple syrup, vanilla extract, lemon juice and a pinch of sea salt until smooth; taste and adjust sweetness, then chill while you assemble the rolls.
2. Prep fruit and herbs: slice strawberries, julienne mango, peel and slice kiwi, dice pineapple, thinly slice the apple and toss with 1 tsp lemon juice, slice banana if using, and julienne cucumber; roughly chop basil or cilantro if using and pick the mint leaves.
3. Set up your station: a large shallow bowl of warm water for soaking rice paper, a damp clean kitchen towel or cutting board to lay the wetted wrappers on, and small bowls for each fruit so assembly goes fast.
4. Soak one rice paper at a time: submerge for 8 to 12 seconds until it becomes soft but still slightly firm, then lift and let excess water drip off for a second before placing it on the damp towel; if it gets too floppy you soaked it too long.
5. Build the roll: near the bottom third of the wrapper place a few mint leaves, a small handful of each fruit (don’t overfill), a little cucumber if using, and sprinkle chopped basil or cilantro if you like; keep fillings centered and leave space at the edges.
6. Fold and roll: fold the bottom edge up over the filling, fold in the sides snugly, then roll tightly toward the top like a burrito; press gently as you go so nothing slips out, and place seam side down on a platter.
7. Repeat with remaining wrappers and fillings, working quickly so fruit stays fresh; cover finished rolls with plastic wrap or a damp towel to prevent them from drying out.
8. Cut and serve: let rolls rest 5 minutes for the wrapper to set, then slice in half on the diagonal with a sharp knife for prettier presentation, or serve whole; serve with the chilled vanilla yogurt dip for dipping.
9. Storage and tips: store rolls in a single layer in an airtight container with a damp paper towel for up to 24 hours, but they are best eaten within a few hours; if using banana expect some browning, or coat banana with lemon juice to slow it down.
Equipment Needed
1. Large mixing bowl (for the yogurt dip)
2. Whisk or fork
3. Measuring spoons
4. Cutting board
5. Sharp chef knife
6. Vegetable peeler
7. Several small bowls for prepped fruit
8. Large shallow bowl or pie dish for warm water
9. Clean kitchen towel or damp cutting board to lay wrappers on
10. Serving platter and plastic wrap or a damp towel to cover rolls
FAQ
Fruit Summer Rolls With Vanilla Yogurt Dip Recipe Substitutions and Variations
- Strawberries: swap with raspberries or chopped peaches. Raspberries give bright tartness, peaches make it sweeter and softer (watch for extra juice).
- Mango: use canned or fresh papaya or ripe apricot slices. Papaya is similar texture, apricots add tart-sweet flavor but slice thin so rolls don’t tear.
- Greek yogurt (for dip): plain regular yogurt or skyr work well. They’re a bit thinner so stir less, add a drizzle of honey to taste.
- Honey or maple syrup (for dip): replace with agave nectar or simple powdered sugar syrup. Agave is milder, powdered sugar dissolves quick if you whisk with a little warm water.
Pro Tips
1. Work fast and keep things cool, especially on hot days. Chill the fruit and the yogurt dip beforehand and put finished rolls in the fridge while you finish assembling the rest, otherwise the fruits get mushy and the rice paper gets gummy.
2. Don’t over-soak the rice paper. 8 to 12 seconds is the goal, but everyone’s water temp is different. If it’s too floppy you soaked it too long, if it’s still stiff give it a second. Practice with one wrapper first before doing the rest.
3. Layer flavors, not piles. Put mint or basil right against the fruit so you taste the herb every bite, and use small amounts of each fruit so the roll stays tidy. Overfilling = exploded rolls and a sad cleanup.
4. Prep for brown fruits: if you use apple or banana, toss apple with lemon like you said, and brush banana slices with a tiny bit of lemon or coat them with a thin layer of yogurt before rolling to slow browning. Still, eat them within a few hours for best look and taste.
Fruit Summer Rolls With Vanilla Yogurt Dip Recipe
I've got Rice Paper Summer Rolls that turn fruit into bite-size, mess-free treats begging for a dunk in vanilla yogurt.
8
servings
146
kcal
Equipment: 1. Large mixing bowl (for the yogurt dip)
2. Whisk or fork
3. Measuring spoons
4. Cutting board
5. Sharp chef knife
6. Vegetable peeler
7. Several small bowls for prepped fruit
8. Large shallow bowl or pie dish for warm water
9. Clean kitchen towel or damp cutting board to lay wrappers on
10. Serving platter and plastic wrap or a damp towel to cover rolls
Ingredients
-
Rice paper wrappers, 8 to 10 (about 22 cm / 9 inch)
-
Strawberries, 1 cup sliced
-
Mango, 1 cup, peeled and julienned
-
Kiwi, 2, peeled and sliced
-
Pineapple, 1 cup small dice
-
Apple, 1 small, thinly sliced and tossed with 1 tsp lemon juice
-
Banana, 1 medium, sliced (optional, will brown faster)
-
Cucumber, 1 small, julienned (optional for crunch)
-
Fresh mint leaves, 1/4 cup loosely packed
-
Fresh basil or cilantro, 2 tbsp chopped (optional)
-
Greek yogurt, plain, 3/4 cup (for dip)
-
Honey or maple syrup, 2 tbsp (for dip)
-
Pure vanilla extract, 1 tsp (for dip)
-
Fresh lemon juice, 1 tsp (for dip)
-
Fine sea salt, a pinch (for dip)
Directions
- Make the dip: whisk together Greek yogurt, honey or maple syrup, vanilla extract, lemon juice and a pinch of sea salt until smooth; taste and adjust sweetness, then chill while you assemble the rolls.
- Prep fruit and herbs: slice strawberries, julienne mango, peel and slice kiwi, dice pineapple, thinly slice the apple and toss with 1 tsp lemon juice, slice banana if using, and julienne cucumber; roughly chop basil or cilantro if using and pick the mint leaves.
- Set up your station: a large shallow bowl of warm water for soaking rice paper, a damp clean kitchen towel or cutting board to lay the wetted wrappers on, and small bowls for each fruit so assembly goes fast.
- Soak one rice paper at a time: submerge for 8 to 12 seconds until it becomes soft but still slightly firm, then lift and let excess water drip off for a second before placing it on the damp towel; if it gets too floppy you soaked it too long.
- Build the roll: near the bottom third of the wrapper place a few mint leaves, a small handful of each fruit (don't overfill), a little cucumber if using, and sprinkle chopped basil or cilantro if you like; keep fillings centered and leave space at the edges.
- Fold and roll: fold the bottom edge up over the filling, fold in the sides snugly, then roll tightly toward the top like a burrito; press gently as you go so nothing slips out, and place seam side down on a platter.
- Repeat with remaining wrappers and fillings, working quickly so fruit stays fresh; cover finished rolls with plastic wrap or a damp towel to prevent them from drying out.
- Cut and serve: let rolls rest 5 minutes for the wrapper to set, then slice in half on the diagonal with a sharp knife for prettier presentation, or serve whole; serve with the chilled vanilla yogurt dip for dipping.
- Storage and tips: store rolls in a single layer in an airtight container with a damp paper towel for up to 24 hours, but they are best eaten within a few hours; if using banana expect some browning, or coat banana with lemon juice to slow it down.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 159g
- Total number of serves: 8
- Calories: 146kcal
- Fat: 0.8g
- Saturated Fat: 0.2g
- Trans Fat: 0g
- Polyunsaturated: 0.2g
- Monounsaturated: 0.6g
- Cholesterol: 1.3mg
- Sodium: 25mg
- Potassium: 226mg
- Carbohydrates: 30.8g
- Fiber: 2.8g
- Sugar: 16.6g
- Protein: 3.3g
- Vitamin A: 375IU
- Vitamin C: 48mg
- Calcium: 28mg
- Iron: 0.3mg
