Recipe for Spring Rolls with Rice Pudding, Banana, Strawberry, and Mint

To make rice pudding: Pour the whole milk, round rice, and granulated sugar into a saucepan. Split the vanilla bean in half, scrape out the seeds, and add both the seeds and the pod to the mixture.

Bring to a rapid boil, then reduce to very low heat. Let cook for 1 hour, stirring regularly. Then remove the vanilla pod and let cool completely at room temperature. Place in the refrigerator for 1 hour, covering with plastic wrap.

To make the spring rolls: Rinse the strawberries, gently dry them, remove the stems, and cut them in half. Peel and slice the banana into rounds.

Fill a dish with cold water and soak a rice paper for a few seconds until it softens. Carefully place it on a clean, slightly damp towel.

Then place 2 slices of banana and 2 pieces of strawberry in the center, then add 4 mint leaves. Pour 3 tablespoons of rice pudding over the fruit.

To finish, fold the top and bottom edges of the rice paper over the filling. Then, fold the right side, and roll the spring roll tightly towards the remaining edge. Make sure to tighten it well and serve immediately.