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Summer Spring Rolls with Yogurt Dip

Summer Spring Rolls with Yogurt Dip

A fun blend of fruit textures and flavors are featured in this light snack, appetizer, or side dish.


Serves: 6 (Serving= 2 spring rolls plus 1 Tablespoon dipping sauce)


Spring Rolls

  • 2 cups warm water
  • 12 rice paper wrappers (make sure gluten free for GF version)
  • 1 cup sliced jicama (matchstick length, ¼” wide)
  • 1 cup sliced honeydew (matchstick length, ¼” wide)
  • 1 cup sliced mango (matchstick length, ¼” wide)
  • 1 small green pepper (matchstick length, ¼” wide)
  • ½ cup fresh chopped basil
  • 6 Tablespoons feta cheese

Yogurt Dip

  • 6 ounces fat free vanilla yogurt
  • ¾ teaspoon fresh mint, finely chopped
  • ¼ teaspoon lime zest


  1. Fill a large, shallow bowl with warm water. Dip one wrapper into the hot water for several seconds to soften. Wrapper should be pliable.
  2. Lay wrapper flat. In a row across the center, place 3 slices of each fruit and vegetable leaving about an inch uncovered on each side.
  3. Sprinkle basil and feta on top of fruits and vegetables and then fold uncovered sides inward and tightly roll the wrapper.
  4. Mix all yogurt dip ingredients together in a small bowl. Serve with rolls.