Rice paper, while thin and not of particularly bold flavor, is a fun, affordable, visually-pleasing, and versatile tool for makes eating veggies more interesting. These beautiful spring rolls are perfect for when you're craving a light, fruity, and nutritious snack. The pink dragon fruit whipped cream makes this treat all the more playful and delicious!

Summer Fruit Spring Rolls [Vegan]




Cooking Time




For the Spring Rolls:

  • 1 cup blueberries
  • 1 cup raspberries
  • 1 kiwi, peeled and sliced
  • 5-6 large strawberries, sliced into thin pieces
  • 1 cup blackberries
  • 10 rice papers
  • 3 sprigs mint
  • 3 sprigs basil

For the Pink Dragon Fruit Whipped Cream:

  • 2 13-ounce cans of coconut milk, refrigerated overnight
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/2 of 1 12-ounce package of defrosted pink dragon fruit


To Make the Rolls:

  1. Fill a large pot or pie pan with warm water. Submerge one of the rice papers in the water and allow to soak until rice paper has softened and is pliable, about 2 to 3 seconds. Carefully remove it with two hands and place it on a plate. Place fruit mixture onto each roll with fresh mint or basil.
  2. To roll, fold the edge nearest to you over the filling, then fold sides towards center and roll until closed.

To Make the Dragon Fruit Whipped Cream:

  1. Place only the solid coconut in the bowl of a standing mixer. Gradually add the other ingredients, whip until smooth, about 3 minutes, place in refrigerator until ready to be served.