Fruit Spring Rolls with Key Lime Cheesecake Dip
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It’s always a little sad when the new year hits and college football comes to an end. Did anyone catch the FSU vs Michigan game? OMG what a nail bitter…Go Noles! We do; however, still have the rest of the NFL season left with the Superbowl closing it out on February 5th!
If you want to be ready for the big game parties, it’s time to start thinking about the recipe(s) you’ll make!
As much as I love watching the Superbowl, I HATE that it always comes at the start of the year when most of us are watching our waistlines more than ever.
A typical Superbowl party has nachos, wings, cheese dips, brownies, sandwich platters, pigs in a blanket, sliders, chips, pizza and alcohol. Whew! For some it may sound like heaven, but if your paying attention to your health or trying to lose weight it’s a Nightmare with a capital N!
This year, start a new party trend by bringing something healthy and fun that tastes good too!
I’ve put together a super fun recipe that the whole family can have making AND eating, plus it doesn’t require any baking! (Make sure to check out even more recipes below. I’ve teamed up with my football blogger friends to bring you even more food ideas including appetizers, entrees, desserts and drinks)!
First, you’ll need to grab some spring roll skin. Don’t freak – you don’t have to go anywhere special for it, just head down the International aisle where the Asian section is and they will be right there waiting for you.
Then, head over to produce and grab some colorful in-season fruit and herbs. I used mint, blueberries, peaches, apples, raspberries and pomegranate seeds, but you can use whatever you’d like! Oh, and grab a lime too.
Lastly, pick up some key lime pie yogurt (regular or Greek) and some whipped cream cheese. If you are cow-dairy free, there are usually some great alternatives by Silk and So Delicious. You don’t need the dip for these fun rolls, but it’s like icing on the cake.
Once you’re ready to make these, separate your fruit after you wash it and then chop the apple into strips. Also, lay out a piece of parchment or wax paper on the counter.
Take a pie pan, or something slightly larger than the spring roll skins like a large shallow bowl or pan, and fill it 1/2 way up with very hot tap water.
Take one skin and slide it into the water. You’ll want to keep it in from 10-30 seconds max! You’ll know it’s ready because it will become thin and flexible. If you let it sit too long, it will become too thin and it will stick to itself and you’ll have to start again.
I always end up tossing the 1st one as I learn just how many seconds it takes to get it to the right consistency so I’m sure you will too. You’ll know when it’s right…it’s usually 1 second before it’s not! Ha!
For this brand it took 20 seconds to become perfect. Once it’s good to go, simply lay it on top of the parchment paper. Wait 30-45 seconds for it to become tacky and then it’s time to load it up!
You can load these up however you want, but here’s the order I used starting about 1/3 of the way from the edge:
- I laid 1-2 mint leaves down as a base
- Then I laid a couple of apple matchsticks on top of the mint leaves.
- I then followed with each fruit side by side
You’re now going to roll it like a burrito. So fold the small end up and over your fruit and roll once. Then fold in each side and continue rolling until done. Make as many as you want and place them aside.
To make the dip, you’ll need 6 oz of your key lime yogurt, 1/2 lime juice and 3 oz of whipped cream cheese. Mix with a fork in a small bowl until smooth and top with lime zest!
Ta-Da! You’ve now created a fun dip and finger food that everyone will enjoy that looks pretty awesome too!
Fruit Spring Rolls with Key Lime Cheesecake Dip
Fruit Spring Rolls
- spring roll skins (I used Banh Trang)
- apple, cut into matchsticks
- peach, diced
- pomegranate seeds
- fresh mint
Key Lime Cheesecake Dip
- 6 oz key lime yogurt
- 3 oz whipped cream cheese
- 1/2 lime, juiced
- lime zest
- Fill pie plate halfway with very hot tap water.
- Dip spring roll skin into water for 10-30 seconds until it’s thin and flexible. Not too long or it will fold in on itself!
- Remove skin and place on parchment paper or damp towel.
- Place fruit and herbs in the center of skin about 1/3 up from the bottom.
- Roll bottom of skin over fruit, then fold in sides, then continue rolling until complete.
- Set aside and continue making as many rolls as you desire.
- Mix yogurt, whipped cream cheese and lime juice in small bowl with fork until smooth. Top with zest and serve with your delicious fruit spring rolls on a chilled plate.
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