This is a fantastic and creative dish that is good for any occasion; from a dessert for a special occasion to simply having it as a snack for yourself or your children. The great thing is that you can use any fruit that is in season or available in your fridge.

I have loaded my rolls with a variety of fruit as each one provides different nutrients and bioactive ingredients.

Berries for me are always a win as they are low in sugar and contain the bioactive resveratrol, which ‘switches on’ the master anti-oxidant conductor in the body.

The fresh mint not only takes the dish to another level in terms of fresh flavour, but it also adds a gut soothing and anti-microbial effect on the body.

The cocoa is rich in polyphenols which provide significant health benefits including anti-oxidant effects, reduction in inflammation and a reduction in cholesterol levels.

There is nothing better than dipping the fruit rice paper roll and watching the cocoa drizzle off the edge just before you take your first bite.

Double dipping is encouraged!!

Ingredients
(Makes 6-8)

Rolls

6-8 rice paper wraps
3 tablespoons pomegranate kernels
1 mango
1 kiwi
2 tablespoons blackberries
2 tablespoons raspberries
2 tablespoons gooseberries
4 strawberries
3 figs
1 granadilla
1 pear
1 nectarine
1 handful fresh mint
1 tablespoon black sesame seeds (can use white)
Edible flowers
Large bowl of cold water

Cocoa dipping sauce

1 heaped tablespoon unsweetened cocoa powder
2 teaspoons coconut oil
1 teaspoon raw honey
Pinch of course kosher salt

Method

Rice rolls

1 To prepare your mise en plus for your fruit rice paper rolls:
*Slice the mango, pear and nectarine into thin julienne strips
*Slice the strawberries, figs and kiwi, horizontally, into thin discs
*Cut the gooseberries and raspberries in half
*Wash the fresh mint and place the leaves into a bowl
2 Once all your ingredients are prepared and portioned out into separate bowls, place a large bowl with cold water and a chopping board on your work station.
3 Place a rice paper wrap in the large bowl of water and let in immerse until its soft for 1-2 minutes, or until soft.
4 Gently remove the wrap from the water and place it so that is lies flat on the chopping board.Dab the wrap with a paper towel to remove the excess water.
5 Start to layer the ingredients in the centre of the wrap. Think of what you want to be visible from the outside and contrast ingredients with different colours to make it look beautiful.Don’t add to much filling as you will find it difficult to wrap and the rice paper will break.
6 Once the layers of your filling are complete, gently fold the rice paper wrap, starting from the top, then one side, then the bottom, followed by the final side, pulling it gently to close the gaps.Each wrap should have different layers of varying ingredients to make it more exciting.
7 Once all the wraps are complete, place them on a platter with the chocolate sauce on the side.

Cocoa Dipping Sauce  

1 Place a small saucepan onto the stove, on a medium heat.
2 Add the coconut oil, allowing it to melt, followed by the cocoa powder, honey and salt.
3 Mix the ingredients together until a glossy cocoa sauce has formed. Pour it into a small dipping bowl.

Nourish yourself to the sunrise.

Cooked with love,
Sunrise by HM

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