Ingredients:

  • 1 cup (150g) fresh strawberries, julienned
  • 1 cup (160g) ripe mango, thinly sliced
  • 1 cup (130g) kiwi, peeled and sliced
  • 2 tbsp (30ml) honey or agave nectar
  • 1 tbsp (15ml) fresh lime juice
  • 1/4 cup (35g) mini chocolate chips
  • 8 sheets (approx. 150g) circular rice paper wrappers
  • 4 cups (950ml) lukewarm water
  • 1/2 cup (120g) Greek yogurt
  • 1 tbsp (15ml) honey
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Combine the julienned strawberries, mango, and kiwi in a large bowl. Drizzle with lime juice and honey, tossing gently so the fruit is glazed but not bruised. If using chocolate chips, fold them in last.
  2. Fill a shallow dish with lukewarm water. Dip one rice paper sheet into the water for 5–10 seconds, then lay it flat on a slightly damp cutting board until tacky and flexible.
  3. Place a small handful of the fruit mixture in the center of the wrapper. Fold the bottom edge over the filling and press down firmly.
  4. Fold in the left and right sides tightly toward the center, then continue rolling forward with steady pressure until the roll is sealed and secure.
  5. Prepare the dip by mixing the Greek yogurt, honey, and vanilla extract in a small bowl until smooth.