Mango, pineapple and papaya rice paper rolls
1 medium, cut into batons
Paw paw or papaya
½ medium, cut into batons
1½ cup(s), (½ small) cut into batons
Rice paper roll wrappers
8 individual, (8x10g)
1 tbs, (8 leaves)
2 tbs, pulp
- Combine, mango, papaya, pineapple and juice in a bowl.
- Working with 1 sheet at a time, soak rice paper in a medium bowl of hot water for 10–20 seconds or until just softened (see note). Place on a clean kitchen cloth to absorb excess water. Place 1 mint leaf in centre of rice paper. Top with one-eighth of the fruit mixture.
- Fold over 2 opposite edges of rice paper, then roll to enclose filling. Cover roll with a damp tea towel to stop it drying out. Repeat with remaining rice paper sheets, mint leaves and fruit mixture to make 7 more rolls. Serve with passionfruit.
TIPS: As the fruit mixture is wetter than a usual rice paper roll filling, it is important that you don’t oversoak the sheets as they may become soft and soggy. Add it: 2 tbs reduced-fat coconut cream to passionfruit pulp in Step 4. Swap it: Passionfruit pulp for 99% fat-free no-added-sugar flavoured yoghurt.