Fruishi Spring Rolls

Method3 steps · about 1 hr 15 min

1. 1

   Step 1: Bring a large pot of lightly salted water to a boil. Add the peaches (2 large) and cook uncovered until peel starts to come away, about 1 minute. Immediately immerse peaches in ice water for several minutes until cold to stop the cooking process. Once the peaches are cold remove from ice water; peel and discard peach skins and cut peaches into wedges.

   Uses 2 large fresh peaches

2. 2

   Step 2: Bring water (1 ¾ cups), rice, cream of coconut (3 ½ tablespoons), and salt (1 pinch) to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Uncover saucepan and cool rice completely.

   Simmer rice · 25 minUses 1 ¾ cups water · 1 cup short-grain sushi rice · 3 ½ tablespoons cream of coconut · 1 pinch salt

3. 3

   Step 3: Gently rinse rice paper wrapper (10) until cool water and lay on a flat work surface. Spoon 2 tablespoons cooked rice in a line slightly off-center on the wrapper. Spread about 1 1/2 tablespoons of plum preserves over the rice. Spread a layer of strawberry (2 cups) slices atop the preserves, a layer of peaches (2 large) atop the strawberries, a layer of orange sections atop the peaches, a layer of grapefruit (1 large) atop the oranges, and fresh mint leaves (¼ cup) atop the grapefruit. Fold opposing edges of the wrapper to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito shape. Repeat with remaining wrappers, rice, and fruit. Cut rolls in half and serve with yogurt for dipping.

   Uses 2 large fresh peaches · 1 cup short-grain sushi rice · 10 rice paper wrappers · 1 cup plum preserves · 2 cups sliced fresh strawberries · 2 large seedless oranges, peeled and sectioned · 1 large grapefruit, peeled and sectioned · ¼ cup fresh mint leaves, or as desired