- Yield: 12 servings
- Prep Time: 20 minutes
Tropical spring rolls
Add the tropics to a wrap, a little dragonfruit, guava and voila! It's a little different look for a wrap, but it's an attention grabber.
- 1 dragonfruit
- 1 red guava
- 1/8 Caribbean Red® papaya
- 1 tbs rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- 10 large rice paper wrappers
- 1 cup arugula
- Optional dipping sauce:
- 1/4 cup Greek yogurt
- 1/2 tsp Sriracha sauce
Cut open the dragonfruit lengthwise. Scoop out the interior and cut it into thin matchsticks.
Peel the red guava. Cut it into long, thin pieces.
Peel the papaya and discard the seeds. Chop up 1/8 of it. Reserve the remaining papaya for another recipe.
In a small bowl, whisk together the vinegar, sugar and sesame oil.
Fill a pie pan with very warm water. Submerge one of the spring roll wrappers in the warm water until softened but still slightly stiff, about 15 seconds.
Lay the softened wrapper on a flat surface. Add a handful of the tropical fruit in a thick, long row in the middle, leaving at least 2 inches along the sides. Add a big pinch of the arugula, and drizzle the vinegar dressing on top.
At the top and the bottom of the row, fold the wrapper over the filling. Roll it, starting at one of the sides. If serving later, wrap in plastic. Spring rolls will stick to each other otherwise. Repeat with the remaining spring rolls. Replace water in the pie pan as needed.
In a small bowl, combine the Sriracha sauce and yogurt. Serve as a dipping sauce with the spring rolls.