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Pink Fresh Fruit Spring Rolls

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A unique twist on the classic spring roll, these Pink Fresh Fruit Spring Rolls paired with a Strawberry Mint Dip are a sweet treat that is naturally dyed with beet juice and contains no added sugar, plus, they’re naturally vegan and gluten-free.

Pink Fresh Fruit Spring Rolls

Pink Fresh Fruit Spring Rolls

Fresh spring rolls have always been a summertime staple recipe since my mom started making them when I was a little kid.

Over time, I learned how to roll my own spring rolls for my own family. 

After customizing them with just about every protein and veggie combo possible I eventually moved to making delicious fruit spring rolls which make the perfect appetizer or dessert, especially in the spring around Easter time.

In addition to stapping all things savory for sweet, I also dyed the rice paper rolls pink, naturally, by dipping the rice paper into equal parts of warm water and beet juice. 

This step gives the spring roll skin a beautiful pink color which you can control yourself by varying the beet juice to water ratio.

This is an optional step if you don’t want your fruit spring rolls pink. And in case you’re wondering, the spring roll wrappers do NOT absorb the flavor of the beet juice.

RELATED: Step by Step Guide to Rolling Fresh Spring Rolls

Pink Fresh Fruit Spring Rolls

Easily Customize Your Filling Ingredients

The best part about this recipe is that you can choose to fill your spring rolls with any ingredient that you like, making these a blank canvas for any fruit and veggie combo.

The zucchini and yellow squash used in these were a great addition because they have such a mild flavor that they blend right in with the fruity flavors and add a satisfying crunch as well as volume to these rolls.

Fresh From the Garden

If we are friends on Instagram you know that I am a passionate gardener and that this year my garden is going absolutely crazy! 

With summertime in full swing, now is the perfect time to enjoy a full serving of fruits and vegetables in these gorgeous, naturally dyed fresh fruit spring rolls.

You can choose any fruit and vegetable you want to fill these nutritious and delicious rolls that the whole family will love.

I am excited that this recipe features some of the fruits and veggies that are grown in my very own garden, like zucchini, yellow squash, and strawberries.

Despite the ‘drought’, we are experiencing here in Upstate New York, my garden is doing the best it ever has and continues to produce more fruits and vegetables than our family can eat alone.

Pink Fresh Fruit Spring Rolls

Strawberry Mint Dip

Every spring roll needs a magically delicious dip to enjoy it with. 

This strawberry mint dip will take you just 5 extra minutes, and makes the whole recipes just that much more delicious.

Simply toss all of the ingredients together in a blender or small food processor, blend, and enjoy.

Pink Fresh Fruit Spring Rolls
A unique twist on the classic spring roll, these Pink Fresh Fruit Spring Rolls paired with a Strawberry Mint Dip are a sweet treat that is naturally dyed, with no added sugar, naturally vegan and gluten-free!

Pink Fresh Fruit Spring Rolls

Yield: 20 spring rolls
Prep Time: 15 minutes
Total Time: 15 minutes

These Pink Fresh Fruit Spring Rolls paired with a Strawberry Mint Dip are naturally dyed, with no added sugar are naturally vegan and gluten-free.


Fresh Fruit Spring Rolls

  • 1 cup strawberries, sliced thin
  • 1 cup watermelon, cut into matchsticks
  • 1 cup blueberries
  • 1 small zucchini or yellow squash, spiralized
  • 2 lemons or limes, zested
  • 1/4 cup freshly chopped mint
  • 20 rice paper rolls
  • 1 can no-salt-added beets, drained and juice reserved

For Strawberry Mint Dip


Fresh Fruit Spring Rolls

  1. The key to successfully rolling spring rolls is to be sure everything is prepped and ready to go before attempting to start!
  2. In a shallow bowl (a glass pie pan works great) mix equal parts of warm water and the juice from the drained can of beets. Approximately 1/2 cup each.
  3. Using your hands, wet your work surface, like a smooth cutting board, as this will keep your rice paper from getting stuck to the surface.
  4. Dip the wrapper in the bowl for 10-20 seconds until it remains firm yet pliable.
  5. Lay your wrapper on the wet surface and work quickly to add the ingredients.
  6. Start by laying down the sliced strawberries, watermelon, blueberries, citrus zest, and mint. Finish by adding the zoodles.
  7. Be careful not to over or under fill your spring roll wrapper. It may take you a trial run or two to get it just right. Work quickly because you don't want your wrapper to lose moisture or become mushy.
  8. Start on either the left or right-hand side and stretch one side of the wrapper around the pile of ingredients, tucking and rolling the paper until the pile is neatly pulled together.
  9. Then pull in the top and bottom flaps. Tuck in any corners and continue to roll all the way, making the spring roll as tight as possible.
  10. Repeat steps 1-9 and roll as many as desired.

For the Strawberry Mint Dip

  1. In a small food processor, blend together the yogurt, strawberries, mint and lemon juice on high for 60-90 seconds or until completely smooth.
  2. Pair with fresh fruit spring rolls & enjoy!
Nutrition Information:
Yield: 20 Serving Size: 1 roll with dip
Amount Per Serving: Calories: 131Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 55mgSodium: 417mgCarbohydrates: 18gFiber: 2gSugar: 7gProtein: 9g

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