Paula Roy: Whole Foods in Half the Time


Fruit Salad Summer Rolls

Family friendly fruit-filled finger food!

by: Paula Roy
Fill rice paper with fresh fruit and mint leaves instead of vegetables and herbs for a fresh twist on summer rolls

I love crafting delicious mashup dishes, just to shake my menus up a little. This creation involves two of my very favourite things: fruit salad and Vietnamese summer rolls. Summer rolls, sometimes called salad rolls, are typically made with loads of fresh vegetables and herbs. Much like my Vietnamese Bahn Mi Bread Salad, making summer rolls with fruit for a change is a great way to incorporate some new flavours into a traditional dish. The rice paper rolls can be made up to 12 hours ahead of time; simply place them on a plate so they are not touching each other, then cover them with a slightly dampened paper towel followed by plastic wrap. This vegan, gluten-free dish would be a welcome offering on any brunch menu and also makes a fantastic, fresh tasting dessert.


Dipping Sauce

1 medium sized jalapeño
1/3 cup honey
1/4 cup lime juice (about 1 1/2 limes)


4 - 8 leaves Bibb or other leaf lettuce, halved
2 large apples (about 3/4 pound), cut in thin slices or matchsticks
1 lime, juiced, to prevent apples from browning
1/2 cantaloupe (about 1/2 pound), cut in thin slices or matchsticks
4 to 8 ripe strawberries, sliced thinly
16 – 24 mint leaves
rice paper wrappers (use 6 inch wrappers if you can find them)

  Prepare all the filling ingredients. Prevent the cut apples from browning by placing them in 500 mL (2 cups) cold water mixed with 2 tablespoons lime juice.

  To make the sauce: Roast jalapeño over the open flame of a gas burner, under a broiler, with a kitchen torch or on a gas barbeque. Rotate the pepper until the skin is blackened all over. Remove from heat.  Warm the honey in a small pot or glass dish in the microwave. Place the jalapeño, honey and lime juice, in a clean 250 mL canning jar. With a small wooden spoon, muddle (stir and mash) the jalapeño until the sauce is well combined. Strain the sauce into a small serving bowl and discard the jalapeño.

  To assemble the rolls: Fill a shallow dish (a pie plate works well) with warm water. Submerge one of the rice papers in the water and soak until it has softened completely, about 10 seconds. Carefully remove it with two hands and place it on a clean work surface. Place half a leaf of lettuce down onto the softened wrapper and layer with apples, melon, strawberries and 2 - 3 mint leaves. To roll, fold the edge nearest to you over the filling, then fold sides towards center and roll until closed (just like making a burrito).

  Leave the rolls whole or cut in half on the diagonal, and serve with sauce for drizzling or dipping.

Makes 8 - 10 rolls

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