These easy fruit spring rolls are a nutrient dense snack, breakfast or healthy dessert that is naturally gluten free and vegan! Super easy to make, you’ll want to enjoy these fresh fruit rolls all summer long.
One of my favourite summer appetizers or snacks is cold rolls. I love that I can use up whatever veggies, protein, and noodles I have going on in the house, and they’re delicious dipped in homemade or store-bought sauce. But as I try to get creative with new interesting breakfasts for my son, I had an idea – why don’t I make sweet fruit spring rolls, instead? And alas, these beauties were born and man, were they ever good.
Table of contents
Why This Recipe Works
These fruit spring rolls have been my go-to summer recipe and I bet they’ll be yours as well! Some of the reasons I love them are:
- Practically no-cook recipe.
- Easy way to use up leftovers or odds and ends in the fridge.
- Perfect size for toddler hands.
- They’re so refreshing.
Key Ingredients
Quinoa — Quinoa is packed with plant-based protein and fibre and is a hearty delicious grain. I always make a big batch of it at the start of the week and then can throw it into salads, soups, stir-fries, breakfast bowls, or meals like this!
Nut Butter — Use your favourite or whatever your family has on hand, but this not only adds healthy fats, fibre, and protein but also is the “glue” that sticks your quinoa together for the fruit spring rolls filling.
Rice paper wraps — Yah, you kinda need these to make rice paper rolls. These are usually found in the Asian / International section of your local grocery store. They can also be found online.
Fruit — Use whatever you like and enjoy. I do find that mangos are particularly delicious, but you could make these in the fall with apples, summer with blueberries, and spring with strawberries if you want.
Toppings — Add in any seeds or nuts you would like to add a satisfying crunch.
Yogurt — This is my go-to dip, and if you’re not vegan, you can use a Greek yogurt for extra protein. Otherwise, any plant-based yogurt will work here!
How to Make This Recipe
Step 1: In a bowl, mix together the cooked quinoa, nut butter, cinnamon, and salt. Set aside.
Step 2: Carefully place one rice paper wrap into a pie plate filled with luke warm water. Allow it to soften until it’s easily pliable. Place on a flat surface or cutting board.
Step 3: Layer about 3 tbsp of the quinoa mixture onto the lower 2/3 of the wrap along with the fruit, and nuts or seeds. Roll the bottom over the filling, then tuck in the sides, and continue to roll up. Serve these fruit spring rolls with yogurt for dipping!
Expert Tips
Don’t let the rice paper soak for too long in the water or it’ll let up folding into itself as you remove it from the water, making it harder to work with.
These fruit spring rolls are difficult to make too far ahead of time as the rice paper will harden in the fridge. If you’d like to prepare these ahead of time, you can prep the quinoa mixture in an airtight container in the fridge. You can also cut your fruit ahead of time. This way, all you have to do is roll them the morning of.
For an even fruitier flavour to your summer rolls, you can cook your quinoa in orange juice.
Recipe FAQs
These cold rolls are great for breakfast with some yogurt for added protein, or for a snack all on their own.
Yes, this recipe is very versatile when it comes to the carbs (you could even just do fruit if you really wanted to), but I do love quinoa for the extra protein!
You can use sun butter for these fruit spring rolls to make them nut-free and school-friendly if packing these into lunch boxes.
If you have access to some summer herbs, basil or mint would be so delicious in these rice paper wraps with all that summer fruit!
Ohhh good question! I would totally add in some chocolate chips or skor bits to the roll and then serve it with a dark chocolate dip instead of yogurt. HELLO.
I prefer a plain Greek yogurt with a little honey swirled in, but if you’re plant-based, soy yogurt will have the most protein compared to almond, or coconut.
Are you kidding? Look how fun they are! Kids LOVE to dip (check out some of my favourite dips here), so these are fruity, sweet, colourful and super dippable.
More Recipes You Might Like
Want more fruity snacks just like these fruity spring rolls? Here are some favourites:
- Apple Oatmeal Muffins
- Sheet Pan Pancake Fingers
- Blueberry Pomegranate and Lemon Popsicles
- Vegan Oatmeal Breakfast Bars with Berries
What are some of your favourite add ins for these easy fruit spring rolls? Leave me a comment below with ideas on what you’re adding!
Fruit Spring Rolls (Easy Vegan Recipe)
Ingredients
- 1 cup cooked quinoa
- 3 tbsp natural nut butter
- 1/4 tsp cinnamon
- Pinch salt
- 8 round rice paper wraps
- 2 tbsp nuts or seeds minced if whole
- 2 cups fresh sliced berries or fruit
- Yogurt for dipping
Instructions
- In a bowl, mix together the cooked quinoa, nut butter, cinnamon and salt. Set aside.
- Carefully place one rice paper wrap into a pie plate filled with luke warm water. Allow it to soften until it’s easily pliable. Place on a flat surface or cutting board.
- Layer about 3 tbsp of the quinoa mixture onto the lower 2/3 of the wrap along with the fruit, and nuts or seeds. Roll the bottom over the filling, then tuck in the sides, and continue to roll up. Serve with yogurt for dipping!
Notes
- Don’t let the rice paper soak for too long in the water or it’ll let up folding into itself as you remove it from the water, making it harder to work with.
- These fruit spring rolls are difficult to make too far ahead of time as the rice paper will harden in the fridge. If you’d like to prepare these ahead of time, you can prep the quinoa mixture in an airtight container in the fridge. You can also cut your fruit ahead of time. This way, all you have to do is roll them the morning of.
- For an even fruitier flavour to your summer rolls, you can cook your quinoa in orange juice.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Olivia says
Very healthy food. Thank you
Silvia says
Thank you for this amazing idea! We love cooking Asian foods, so we are in an Asian grocery store pretty much every other week. Next time I’ll grab some rice paper sheets.
I love how your snacks are always so balanced in carbs, fat and protein, so I’m definitely going to try some. ♥️
Katerina Mangini says
This snack was a major HIT in my house! The rolls were so delicious and so flavorful and the perfect way to snack on something super balanced in the middle of the day. Also so much fun to make!!! Absolutely loved this one. Can’t wait to try more recipes!!
Abbey Sharp says
So glad you and the fam loved this recipe! Thanks Katerina 🙂