Fruit Spring Rolls

Fruit Spring Rolls

8 strawberries, thinly sliced

1 kiwis, thinly sliced

1 banana, thinly sliced

1 mango, cut into matchsticks

1 apple, cut into matchsticks

¼ lemon

1 cup baby spinach

6 rice paper wraps

6 sprigs of mint

2 tablespoons unsalted butter

¼ cup packed brown sugar

¼ cup heavy cream

1 teaspoon pure vanilla extract

Pinch of sea salt

¼ cup heavy cream

¼ cup semisweet chocolate chips

1. Drizzle some lemon juice over the apples to prevent from browning.

2. In a large pot, add warm water and soak the rice paper wraps for about 20-30 seconds, turning it as you’re turning the steering wheel.

3. The wrap should be pliable, but still slightly firm, as it will soften while you put the filling.

4. Put the rice paper wrap smooth side down and arrange the fruits on one-half of the wrap and place a sprig of mint.

5. Fold in the nearest end over the filling, fold in 2 sides of the wrap, and then tightly, but carefully roll it.

6. To prepare the caramel sauce for dipping, place the butter and sugar in a saucepan over medium heat.

7. Melt the butter and stir until the sugar is dissolved.

8. Add heavy cream and cook for about 5 minutes, whisking frequently.

9. Add vanilla extract and salt.

10. To make the chocolate sauce for dipping, heat the heavy cream in the microwave for 30 seconds or so.

11. Pour it over chocolate chips and let it stand for a minute.

12. Stir until smooth.