Recipe for Spring Rolls with Strawberries and Exotic Fruits

Strawberry sauce Remove the stems and wash the strawberries for the sauce. Puree them. Add the powdered sugar and lemon. Blend briefly. Set aside.

Fruit salad. Rinse and then slice the strawberries. Peel a banana and cut it into cubes. Peel the kiwis and cut them into small cubes. Cut the pineapple into small cubes. Grate the zest of the lemon and squeeze it. Mix the strawberries, banana cubes, pineapple pieces, and kiwi with the lemon zest and juice, along with the powdered sugar.

Rinse and dry the mint leaves. Cut the avocado into slices. Cut the remaining strawberries into slices. Cut the rest of the bananas into rounds.

8 sheets. Prepare a working surface covered with a clean, damp cloth. Prepare a dish of water with orange blossom water. Dip a rice paper sheet in the dish until it is completely wet and gently place it on the cloth.

Starting from the bottom of the sheet, spread a row of 2 mint leaves, a row of strawberry slices, and a row of banana rounds. Spread the equivalent of a teaspoon of lemon fruit mixture over the banana row. Add two slices of avocado. Finish with another row of strawberries and mint leaves. Fold the sides of the sheet over the fruit, then gently fold up the bottom.

Finally, repeat the process for the other 7 sheets. Place the rolls without them touching to prevent them from sticking together, and refrigerate before serving. Enjoy with very fresh strawberry sauce.