I’m loving the fruit this summer. I wanted to experiment with some new fruits this week and for some reason got it into my head that I would like to try fresh figs (okay, it was Pinterest). I had no luck finding them, so I decided to try dragon fruit instead, and these fresh rolls were born. They’re delicately sweet, delightfully crunchy and perfect as an appetizer or light meal. These rolls are also very adaptable, I made them with a bunch of different fruits, but you can use whatever you have on hand! I also sometimes include roasted cashews or peanuts for added crunch, but for this version used white sesame seeds.
The other important element of fresh rolls is, of course, the sauce. I chose to switch it up with a mildly spicy Tahini-based dressing. Classically, these would be served with a peanut sauce, so you can try that as well, though I think that Tahini’s milder flavour lets the individual fruit flavours shine through a bit more.
If you don’t want to use tofu, you can omit from the recipe, but I like the texture and added protein.
FYI: my favourite fruit combination was dragon fruit, mango, strawberry…
Total Time: 20 minutes Serves: 4-6
The fruits and veggies are really just suggestions, fill them with whatever you’re feeling and have fun!
- 1 package Rice Wraps (also called Vietnamese Rice Pancakes)
- 1 package Firm Tofu (I used Soyganic)
- 1/2 Mango, julienned
- 1 Kiwi, thinly sliced
- 5-6 Strawberries, thinly sliced
- Optional: Dragon Fruit or any other fruit
- 1/2 Cucumber, julienned
- 2 medium Carrots, julienned or grated
- 1 c shredded Purple Cabbage, or other green (ie: romaine, microgreens)
- 1 c Fresh Basil leaves
- Sesame Seeds for garnish
- 1/4 c Tahini
- 3 Tbsp Water
- Juice of 1/2 Lime, or 2 Tbsp or Rice Vinegar
- 1 Tbsp Tamari or Soy Sauce (I used low sodium)
- 1 tsp Thai Curry Paste (I used Thai Kitchen)
- 1/2 tsp Garlic Powder
- 1/2 tsp Ginger Powder
- 1 Tbsp Maple Syrup
- Preheat oven to 425F, if using Tofu.
- Slice the tofu into long thin pieces and spread onto a baking sheet lined with parchment paper.
- Bake for 20 minutes, until browned, flipping halfway through.
- Slice or julienne all of the fruits and vegetables, and set up your work station.
- Place 0.5L of warm water in a dish large enough to submerge your Rice Paper.
- Place the wrap on a flat surface, I found a cutting board worked well.
- Remove Tofu from oven.
- Add a couple pieces (usually 4-5) of each vegetable and two of the fruits to the middle of the wrap, in a line, as shown in picture above the ingredients list.
- Roll the wrap, like you would a burrito.
- Repeat until you run out of ingredients.
- Make the sauce by whisking all of the sauce ingredients together in a bowl
Let me know how you like the wraps and if you tried the Tahini sauce! As always, I love to hear from you in the comments or on social media!