Clear Spring Rolls

by Barry Lewis

Prep time
5 mins
Cook time
5 mins


Vietnamese style rice paper wrappers

Fruit of your choice, such as

Pineapple strips

Mango strips


Strawberries, thinly sliced

Grapes, halves

Kiwi, thinly sliced


Ever wanted to make a fruit spring roll? These clear spring rolls are a fun way to try fruit, the wrappers are using Vietnamese rice paper rolls which help to provide an almost completely transparent edible film once encased around the chosen filling – be that sweet or savoury. Typically i’ve seen these with prawns and other savoury fillings inside but today we are having some fun by going fruity and adding a chocolate orange ganache dunking pot! If you try this be sure to get some decent thin rice paper rolls, normal spring roll wrappers are different!

Soak the individual rice paper sheets in some warm water for just over 5 seconds, they will become nice and transparent. Lay them down flat almost immediately as they can become sticky and also crease soon after coming out of the water, they are delicate! Have fruit ready and align it in the middle of the wrapper, folding over the sides once done and turning over to fully encase them and seal together. Cut off any excess to keep it more transparent. Repeat with any fruit you are using, more colourful mixes work the best!

For the chocolate ganache break the dark chocolate into small pieces into a large mixing bowl, warm the cream in a saucepan until gently bubbling away, but not boiling and pour over the chocolate. Whisk continuously until the chocolate melts into the cream and it is nice and smooth and like a chocolate lake! Drop in orange extract to taste!

Dunk the clear spring rolls into the chocolate orange ganache to serve, super refreshing!