Best Fruit Rolls Recipes

APRICOT FRUIT LEATHER ROLLS

Steps:

• Preheat oven to 160 degrees with rack in center. Place apricots in a large bowl, and cover with the water; let soak until they are completely soft, 30 to 45 minutes. Transfer to a fine sieve; drain, and reserve liquid.
• Place apricots in the bowl of a food processor fitted with the metal blade; add honey and sugar. Process until mixture is very smooth and easily spreadable. If it is too thick, add up to 1 tablespoon soaking liquid.
• Cover two 10-by-15-inch baking sheets with plastic wrap. Divide puree between the sheets; spread in a thin, even layer with an offset spatula. Let dry in oven until mixture is firm but slightly tacky, about 8 hours or overnight. Remove from oven; let cool.
• Peel fruit leather from plastic wrap, and cut into 1-inch-wide strips using a pizza cutter. Roll tightly into cylinders, and serve.

FRUIT SPRING ROLLS WITH STRAWBERRY LEMONADE DIP RECIPE BY TASTY

Steps:

• Make the Strawberry Lemonade Dip: Add the Greek yogurt, strawberries, mint, honey, lemon juice, and lemon zest to a blender. Blend until smooth.
• Transfer the dip to a small bowl and garnish with more lemon zest. Chill in the fridge while you assemble the rolls.
• Fill a medium shallow bowl with warm water and set near your work station.
• Dip a rice paper wrapper in the warm water for a few seconds, submerging completely. Remove and lay flat on a smooth, clean surface, such as a plate.
• Add your desired combination of sliced kiwi, sliced strawberries, sliced mango, raspberries, and sliced green apple to the middle of the wrapper. Be careful not to overfill, or rolling it will become difficult.
• Working quickly, before the rice paper dries out, fold both sides of the rice paper over the fruit to secure.
• Lift the bottom edge of the rice paper and carefully fold it over the top of the fruit, tucking it under on the other side, then gently roll until the fruit is completely covered and the top edge of the wrapper adheres to the spring roll. Repeat with the other ingredients.
• Set the spring roll aside and cover with a damp paper towel to keep fresh while you repeat with the remaining ingredients.
• Serve with the chilled dip.
• Enjoy!

YELLOW CHILE SPRING ROLLS AND TROPICAL FRUIT SALAD

Steps:

• Pat scallops dry completely. Toss the scallops and 1 tablespoon hoisin sauce together in a bowl. In a medium nonstick saute pan over medium-high heat, add the scallops and cook until opaque in color, turning occasionally. Remove the scallops. In another small saute pan over medium-high heat, add the bean sprouts. Add the remaining hoisin sauce and saute the bean sprouts until they are warmed through, but still crispy. Remove the sprouts and let cool.
• Place the pliable spring roll wrappers on a clean surface. Divide the scallions, carrots, zucchini, and crab meat evenly among the wrappers. Fold the sides in, then roll the wrapper up, like a burrito, so the filling can't fall out. Serve the spring rolls with the Tropical Fruit Salad.
• Mix the papaya, mango, lemon juice, ginger, and honey in a bowl. Toss to combine well. Garnish with cilantro.

FRUIT ROLLS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 170 degrees F or the lowest setting on the oven. Line a rimmed heavy baking sheet with a silicone baking mat.
• Place the strawberries, agave and lemon juice in a blender. Blend until smooth. Pour the puree onto the prepared baking sheet. Spread the puree evenly leaving a 1-inch border around the edge of the baking sheet using a spatula.
• Bake until the center of the puree has set and is not sticky when touched, 6 to 7 hours.
• Cut into 1-inch-wide strips using scissors and roll up between strips of parchment paper.
• Alternatively, the baked puree can be cut into shapes using decorative-edged scissors or cookie cutters.

SOURDOUGH FRUIT AND NUT ROLLS

Steps:

• Mix all of the ingredients in a large bowl until incorporated. Cover and let rest 30 minutes. Stretch and fold the dough 3-4 times during the next 2-3 hours at 30-60 minute intervals.
• Let the dough continue to rise for several hours more, keeping an eye on puffiness and growth. Because of the heavy dried fruit and nuts, you will not see big bubbles on the dough surface or major aeration through the underside of your bowl, but the dough will roughly double in size. You can also refrigerate the dough for part of the bulk fermentation. When you bring the dough out of the cold, flip it once in the bowl so the top of the dough gets moist again.
• Flour your counter and scrape the dough out onto it. If you have a scale, place your bowl on it and tare it. Then divide the dough into six pieces, each weighing approximately 180-190g (a little less than the original dough weight divided by six, to account for some bowl mess).
• Shape the six pieces of dough into balls, and place them on two pieces of parchment paper on a cookie sheet or baking pan with sides (this helps the plastic cover not touch the rolls). If you are baking in an oval baker, use a rectangular piece of parchment paper. If you are baking in a round baker, use a square piece of parchment paper.
• You can easily fit three rolls into round bakers that are 5 qt and larger. Three rolls also fit in the Breadtopia oval clay baker (see photo gallery), but they will likely need to be pulled apart after baking. To avoid the rolls adhering to each other, you can bake three batches of two rolls.
• Put the entire pan/sheet into a plastic bag and let the rolls proof for 0.5-1.5 hours depending on room temperature.
• Preheat your oven with your baking vessel(s) inside for 30 minutes at 475F.
• When the oven is preheated and the rolls proofed, uncover your rolls, lightly dust them with flour and score the tops. With all the bumpy nuts and berries, a simple ) or + works best.
• Take out the baking vessels, lift the parchment into the vessels, cover and return them to the oven.
• Bake at 475F
• 10 minutes lid on
• 10-12 minutes lid off
• If you are baking multiple batches, leave the lid in the oven after you take it off at the ten-minute mark. That way your entire baking vessel is hot and ready to go for round two. Also, if you have space, put your second batch of rolls in the refrigerator while batch one is baking.

FRUIT SPRING ROLLS

Steps:

• For the rolls: Put the noodles in a medium bowl and add the honey and the mint. Using 2 forks, toss the ingredients together until the noodles are coated. Lay a damp kitchen or paper towel on a work surface. Soak a rice paper round in warm water for 20 to 30 seconds until softened. Put the rice paper on the damp towel. Add 1/4 cup of the noodle mixture in the center of the rice paper and form into a 3 by 2-inch rectangle. Using a paring knife, slice a strawberry lengthwise into 1/4-inch slices. Arrange the slices over the noodle mixture. Sprinkle 1 tablespoon almonds on top. Arrange 2 to 3 mango slices on top of the almonds. Roll the rice paper around the filling and seal the ends with a little water. Repeat with the remaining ingredients. Wrap the finished spring rolls in damp paper towels and store in the refrigerator.
• For the dipping sauce: In a small bowl, combine the mint, honey and lime juice. Pour into a serving bowl.
• Arrange the spring rolls on a platter and serve with the dipping sauce.
• Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
• *Can be found at specialty Asian markets .

FRUIT-FILLED QUICK CINNAMON ROLLS

Steps:

• Preheat oven to 400°F Butter an 8-inch glass baking dish.
• FILLING: In a bowl, combine 1/4 cup of the brown sugar, cinnamon and butter until blended. Set aside.
• DOUGH: In a large bowl, combine whole wheat flour, all-purpose flour, oats, brown sugar, baking powder, cinnamon and salt. Use a pastry blender or two knives, cut in butter until crumbly. Pour in milk and stir with a fork until a soft dough forms.
• Turn out onto a floured surface and knead lightly until smooth. Keeping surface floured, roll out to a 16x10-inch rectangle. Spread filling over top, leaving a 1-inch border along long edge furthest from you; sprinkle fruit over top. Starting at long edge closest to you, roll up jelly-roll style; pinch seam to seal. Using a serrated knife, cut into a 9 slices. Place in prepared dish; sprinkle with remaining brown sugar.
• Bake for 35-40 minutes or until golden brown. Let cool until just warm. If using, dust with icing sugar just before serving.
• COOKING TIP: Keeping the butter and milk cold before preparing the dough makes for extra tender and flaky rolls.
• TIP FOR KIDS: Kids can make the filling, roll the dough and spread the filling and fruit on top. Parents can help younger children roll up the filled dough.

CUCIDATI (FRUIT-AND-CHOCOLATE-FILLED COOKIE ROLLS)

Steps:

• For Filling: Coarsely chop chocolate in processor or food grinder.
• Add all dried fruit and orange peel and chop finely.
• Blend in honey and spices.
• Refrigerate in airtight container 2 hours (can be stored up to 2 weeks).
• For pastry: Cream butter and sugar with electric mixer.
• Beat in egg and lemon peel.
• Mix in flour and baking powder until smooth dough forms.
• Wrap with plastic.
• Cover and refrigerate at least 1 hour or overnight.
• Preheat oven to 375 degrees F.
• Divide pastry and filling into thirds.
• Roll one portion of pastry out on lightly floured surface to 3 x 13-inch strip.
• Trim edges.
• Form one portion of filling into 13-inch rope.
• Arrange on top of pastry 1 inch from long edge.
• Fold far edge of pastry over filling.
• Brush with water and fold up near edge to enclose filing.
• Pinch edges to seal.
• Cut pastry diagonally into 1-inch pieces.
• Arrange seam side down on ungreased baking sheets, spacing 1 inch apart.
• Repeat with remaining dough.
• Bake until cookies are golden, about 14 minutes.
• Cool completely on racks.
• Store cookies in airtight container.
• Glaceed Orange Peel: Score oranges into quarters, remove peel with any white pith that clings to it.
• (Reserve oranges for another use.) Cut peel into 1/8 inch wide strips.
• Boil with 6 cups water in heavy large saucepan 10 minutes.
• Drain.
• Repeat with 6 cups fresh water.
• Drain well.
• Combine 1 1/4 cups water, sugar and honey in same saucepan.
• Heat over low heat, swirling pan occasionally, until sugar dissolves.
• Increase heat and bring to a boil.
• Mix in peel.
• Boil gently until peel is tender and syrup in reduced to 3/4 cup, stirring frequently, about 40 minutes.
• Cool in colander, stirring occasionally.
• Store in airtight container (can be refrigerated up to 2 weeks).

FRUIT FILLED SPRING ROLLS

Steps:

• Set up a wrapping 'station'. Have a large baking dish (big enough to completely submerge a rice paper sheet) filled with warm water.
• Next to that, have your package of rice paper, then your fruit, then your large plate, paper towels or a kitchen towel, then serving plate covered with plastic wrap.
• Place one rice paper sheet into water and press down softly to cover. Allow to sit 1 minute, then pull out gently- don't tear it! Place it flat down on plate and place slices of banana and strawberry at the bottom corner.
• Fold up corner, then fold over. Wrap in the sides, then roll all the way up. It should look like a small egg roll. Best is 4 slices banana and a little over half a strawberry per roll.
• Its better to under fill than to overfill, as the paper will tear. Place on your serving plate and cover with the plastic wrap.
• Wipe off your rolling plate and repeat with remaining sheets and fruit, placing under plastic wrap after each one to keep from drying out.
• After all wraps are used up, uncover rolls and (with a very sharp knife), cut each in half on the diagonal. Arrange attractively on a serving plate and divide soy yogurt between 4 small dipping bowls (1 for each person). Garnish with a drizzle of sauce and a sprig of mint.
• variations:
• * Try serving this on Asian plates with small dipping sauce bowls to match and eating with chopsticks.
• * Great with any fruit you would like. Great ones to try: Peaches, Pineapple, Coconut shreds, small Apple chunks, chopped Cherries, Mandarin orange segments (patted dry first), Mango, papaya, pear, etc.
• * A great sauce to try drizzled on bananas inside the roll: vegan chocolate melted with a bit of peanut butter- its very easy to make these look elegant and taste delicious!
• * Try any dipping sauce you'd like. Blended fruit and applesauce is great, all different types of soy yogurt work, and a creamy dip made with coconut milk or coconut cream. (You can find it in Asian food stores in powdered form.) Shredded coconut, flavoring (like vanilla or almond extract, ginger or cinnamon) and vegan sugar or syrup simmered down is wonderful. Serve all the sauces cold and thick!

FRUIT SPRING ROLLS

Steps:

• 1. Mix the cheese and sugar till well blended set aside Chop the strawberries very small set aside
• 2. Wet the rice paper wrapper. Dip the dry rice paper wrapper into a large bowl of warm water. This softens up the wrapper so you can roll it. Spring roll wrappers have a rough side and a smooth side. You want to place the smooth side facing down on the rolling surface.
• 3. Place a rounded spoonful of filling near one edge of the wrapper. Add tsp of strawberries Fold up the bottom of the wrapper. The bottom of the wrapper is the part that is closest to the filling. Fold this up over the filling and press down slightly. Fold over the sides. Fold both the right and left sides of the spring roll wrapper over until the ends of the two sides meet in the middle. Roll it up. Continue to hold onto the sides as you make the first roll because they are still a little slippery at this point. Once you have the first roll completed, you can let go of the sides and continue rolling the spring roll until you reach the end of the rice paper wrapper.
• 4. Pat dry with a paper towel lightly Deep fry 1 or 2 at a time at 350 degrees turning over once till golden brown on both sides, Drain.
• 5. Let cool 10 min Top with whipped topping

FRUIT EGG ROLLS

Steps:

• 1. Place fruit,a dash each of cinnamon and nutmeg and sugar to taste, Simmer until peaches are tender. Mix a small amount of cornstarch with enough water to make a thick paste,pour slowly while stirring into peaches,cook until thick,add butter. Taste for seasoning and sweetness. Spoon 1 heaping tablespoon peach filling on wrapper,roll up and seal. Heat oil,cook rolls until light brown and crispy. Drain on paper bag. Dust with powdered sugar

REAL-FRUIT ROLLS

Steps:

• Puree berries or chopped stone fruit, sugar, and lemon juice. Cook in a saucepan over medium heat until thick, 30 to 35 minutes. Strain through a fine sieve onto a baking sheet lined with a nonstick baking mat; tilt to distribute. (Use a pan that isn't warped to prevent pooling.) Bake at 170 degrees until dehydrated, 2 1/2 to 3 hours. Let cool for 10 minutes. Cut into eight 4 1/2-by-5 1/2-inch rectangles. Roll in parchment. store at room temperature for up to 1 month -- or 2 seconds, depending on your kids' appetites.

AFTER SCHOOL FRUIT ROLLS

Steps:

• Combine fruit, honey and cinnamon in a bowl. Spread each tortilla with 1 tablespoon peanut butter, leaving a 1-inch border. Spoon fruit filling down the center of each tortilla. Sprinkle with nuts, if desired. Fold in 2 sides of tortilla to meet in center, then roll up, bottom to top. Place seam-side down. Halve each tortilla on a sharp diagonal.

FRUIT-FILLED WINDMILL ROLLS

Steps:

• In a large bowl, combine 2 cups flour, 1/3 cup sugar, yeast and salt. , In a small saucepan, heat the milk, butter and water to 120°-130°. Add to dry ingredients; beat until moistened. Add egg and egg white; beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface. Cover and let rest for 10 minutes. , Roll into a 12-in. square. Brush orange juice over dough. Combine cinnamon and remaining sugar; sprinkle over dough. Cut into sixteen 3-in. squares. , To form windmills, diagonally cut dough from each corner to within 3/4 in. of the center. Fold every other point toward the center, overlapping pieces. Place 3 in. apart on baking sheets coated with cooking spray. Cover and let rise in a warm place until doubled, about 40 minutes. , Press center firmly to seal. Beat egg white and water; brush over windmills. Sprinkle with sugar. Bake at 350° for 13-17 minutes or until golden brown. , Remove from pans to wire rack to cool slightly. Spoon spreadable fruit into center of windmills. Serve warm.