Fruit Spring Rolls

Did you see these spring rolls on Tastespotting last summer? I sure did. I saw them and thought I had to make them for something because they looked so fun and unusual and also really pretty and tasty.  So I set out on a path to make these for any upcoming events that would have the right sort of crowd. Unfortunately, I couldn't find rice paper anywhere. So I filed this recipe away for a rainy day.

Then this spring I was browsing an Asian market called 99 Ranch Market in Van Nuys and happened across not one but three kinds of rice paper wrappers! Luckily I still had the recipe in mind and bought a pack.
These are so simple and fast to make! I watched a short video on Chow about how to dip the wrappers before I embarked on the adventure of making these and found it to be super simple. Some people didn't seem to think the rice paper really added much to these except that it makes them hand held. i also like how it makes them pretty and I wish I had cut them in half but I never did, I also forgot to add mint. I think you could make these with any mix of fruit.

1 pint strawberries, diced
2 small mango, cut into matchsticks*
1 1/2 pint blueberries
8 blackberries (or 1/2 pint if you want these in all of them)
Mint, chopped (we agreed that this may have added something even though I forgot it)
Spring roll/rice paper wrappers
Damp dish towel
Serving plate
shallow bowl or frying pan filled with warm water

1/3 C honey
scant 1/2 t vanilla extract
zest of 1 lime

1. Prepare your fruit. *To cut the mango into matchsticks, I cut off the edges of the mangos to get the fruit sides and no pit. Then I scored around the edge and cut strips down the middle but not through the skin. Then I bent the skin so that the fruit was sort of inside out and cut along the skin so that the matchsticks fell out. This worked really well for me.

2. Dip one sheet of rice paper into the shallow bowl or frying pan of warm water for about 2 seconds edge first. Lie paper on a plate.

3. Place some of each fruit in the center of the paper and then fold in the sides and roll up tightly. The paper sticks together so work quickly and don't try to change anything after rolling it. Place on a serving tray under the damp cloth. Try not to put them two close together as they will stick.

4. Once you are finished the rolls, place the plate covered in the damp cloth in the refrigerator for up to two hours.

5. Stir together lime zest, vanilla extract and honey for dipping. We all agreed that while this sauce wasn't necessary it was fun to complete the spring roll concept. I recommend heating it up in the microwave for about 10 seconds to make the honey more fluid if your honey is thick like mine.