Fruit Spring Rolls with Chocolate Yogurt Dip
Bored of the same old fruit salad at Easter brunch? Share this fruity and colorful twist on a traditional spring roll instead! Yogurt-based dip make this dish extra fun.
Serves: 12 (Serving= 1 spring roll and 1 Tablespoon chocolate dip)
Ingredients
Fruit Spring Rolls
- 12 rice paper wrappers
- 8 strawberries, thinly sliced
- 2 kiwis, peeled and thinly sliced
- 1 banana, thinly sliced
- 1 apple, cored and thinly sliced
- 24 blackberries
- 2 cups baby spinach, chopped
Chocolate Yogurt Dip
- 2 Tablespoons cocoa powder
- ½ teaspoon vanilla extract
- 1/8 teaspoon cinnamon
- 5.3 ounce container non-fat vanilla Greek yogurt
Directions
Fruit Spring Rolls
- In a shallow bowl, soak rice paper wrappers in warm water for about 20-30 seconds until pliable. Put the rice paper wrapper down on a flat surface and place a small amount of each of the spring roll ingredients on one half of the wrap. Fold one end over the filling, fold in two sides of the wrap, and then tightly but carefully roll it up.
Chocolate Yogurt Dip
- Add cocoa powder, vanilla and cinnamon to yogurt and stir well. Serve with spring rolls.