Fruit and coconut spring rolls Recipe

Name: Fruit and coconut spring rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 portions
Ingredients: 125 mL (1/2 cup) frozen unsweetened strawberries, thawed; 125 mL (1/2 cup) frozen unsweetened raspberries, thawed; 45 mL (3 tablespoons) maple syrup; 4 large rice paper wrappers; 250 mL (1 cup) peeled mango cut in matchsticks; 250 mL (1 cup) peeled seedless papaya cut in matchsticks; 8 to 12 fresh mint or basil leaves; 125 mL (1/2 cup) water; 125 mL (1/2 cup) light coconut milk; 125 mL (1/2 cup) white sushi rice; 1 pinch salt; 30 mL (2 tablespoons) sweetened grated coconut, toasted

Ingredients

125 mL (1/2 cup) frozen unsweetened strawberries, thawed
125 mL (1/2 cup) frozen unsweetened raspberries, thawed
45 mL (3 tablespoons) maple syrup
4 large rice paper wrappers
250 mL (1 cup) peeled mango cut in matchsticks
250 mL (1 cup) peeled seedless papaya cut in matchsticks
8 to 12 fresh mint or basil leaves
125 mL (1/2 cup) water
125 mL (1/2 cup) light coconut milk
125 mL (1/2 cup) white sushi rice
1 pinch salt
30 mL (2 tablespoons) sweetened grated coconut, toasted

	PREP TIME 20m	COOK TIME 15m	TOTAL TIME 35m
YIELD 4 portions

Instructions

Bring water and coconut milk to a boil in a saucepan.
Add rice and salt; cover and cook over low heat for 15 minutes, or until all liquid is absorbed and rice is tender.
Allow to sit for 5 minutes before adding toasted coconut.
Place in the refrigerator to cool.
Soak a rice paper wrapper in hot water until pliable.
Place on a flat working surface.
Spoon 60 mL (1/4 cup) rice onto bottom of the wrapper, leaving a space of 2 cm (1 inch) on each side.
Add half of the mango and 2 or 3 mint or basil leaves.
Roll up wrapper to cover rice and fruit.
Fold each side toward the middle to close ends, and continue rolling to make a log.
Repeat procedure for remaining mango, and then for papaya, to make 2 rolls of each fruit. Refrigerate.
Place strawberries, raspberries and maple syrup in a blender and purée.
Reserve.
Cut rolls in half just before serving.
Serve half a roll of each fruit per person.
Dip into the red berry coulis.
To toast coconut, heat a small non-stick skillet over medium heat.
Add coconut and cook for about 1 minute, or until fragrant and lightly toasted.