These Strawberry Mint Spring Rolls are a refreshing and fruity take on the classic spring roll. Filled with strawberries, mint and fresh coconut meat and then dipped in a coconut yogurt dip, these rolls are sure to please your taste buds!
Wooooo! Today feels like my Friday because tomorrow Miguel and I are headed to Hocking Hills for a couple days—I’m pretty pumped. With that said, my posting schedule may be a bit wonky the next few weeks. Between going away this upcoming weekend and then moving next weekend, I’ve got a lot on my plate. Just wanted to give you a heads up!
In others news, I officially booked my plane ticket to Puerto Rico in September, so I’m definitely looking forward to that! This will be my third time going, and I gotta say I’m just as excited as I was before the first time Miguel and I went. However, now I actually know the area which is super nice—I know where to go for fresh fruit/juice/sandwiches/etc., and how to get from point A to point B. There aren’t many other places like that for me. I imagine if your family has a beach house you visit every summer then you probably know what I’m talking about.
Last night I took Layla over to my friend Zoe’s house because she happened to be dog sitting. Oh my gosh—Layla and the pup [named Brutus] were in love. They’d met once before back when Layla weighed 12 lbs, but this time was completely different because now she’s bigger than he is. Zoe and I both tried to snap a photo, but we couldn’t get them to sit still for longer than 2 seconds. Basically, they were in love and it was adorable/gross because they just kept licking each other’s tongues. …..yum.
I’m going to somehow smoothly transition from tongue licking to how you’re going to DROOL when you make and eat these spring rolls…
These rolls were an idea sparked while working at the Juice Company (which is officially unofficially going to be called PJC from here on out) because we make and sell spring rolls. I wanted to create a sweet take on those savory rolls, and these are just that. Strawberries, mint and fresh coconut meat inside of the spring roll and then dipped in coconut yogurt. Not JUST coconut yogurt though, but yogurt mixed with honey and lemon zest. Of course you can omit the honey for a vegan version—either way, the roll/dip combo is ON POINT if I do say so myself.
Oh, and spring rolls themselves truly couldn’t be simpler to make. I found the coconut meat in the freezer section of Whole Foods and it is soooo, so good. A slight splurge (I believe $7 or $8 for the package) but so worth it in my opinion because after making these rolls you can use the coconut in other things like smoothies and desserts.
And now, onto the recipe. Have a great day everyone, and if I completely unplug these next three days, well, don’t be surprised!Print
Strawberry Mint Spring Rolls
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 6 rolls
- 6 sheets rice paper
- 6 strawberries, chopped
- 12 mint leaves
- 12 pieces fresh coconut meat
- 1/4 cup coconut yogurt
- Zest from 1 lemon
- 1 tsp honey
- Dip rice paper (one at a time) in a bowl of warm water for approximately 5 seconds on each set; set on a fowl.
- Fill paper with 1 chopped strawberry, 2 pieces of coconut meat (mine were approx. 2″x1/2″) and 2 mint leaves.
- Roll spring roll up the same you normally would*-sides first, then roll from bottom to top, rolling as tightly as possible.
- Repeat this for all 6 rolls.
- For the dip: pour yogurt into a dish and stir in zest and honey by hand.
- Serve along side rolls and enjoy!
*The same way you would fold a burrito
Q: Do you have any upcoming vacations planned? Ever eaten coconut meat?
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