These fresh, vibrant Sweet Summer Rolls are filled with coconut rice, strawberries, mango, pineapple, melon, mint, and edible flowers. They are a healthy no-bake dessert or snack that’s vegan, gluten-free, and perfect for warm weather entertaining. Get the recipe below.
When the weather warms up, there’s nothing more refreshing than light, fruit-filled treats that don’t require turning on the oven. These sweet summer rolls are exactly that. They’re bright, juicy, and bursting with tropical flavours wrapped in delicate rice paper.
Inspired by traditional Vietnamese summer rolls, this sweet version swaps savory fillings for creamy coconut rice, ripe fruits, and fragrant herbs. The addition of edible flowers makes them as beautiful as they are delicious. They are perfect for picnics, brunch spreads, or garden parties.
Not only are these rolls pretty, but they’re also naturally vegan and gluten-free. With a balance of sweetness, freshness, and texture, they’re a fun recipe that anyone can master at home.
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Ingredients
You’ll need the following ingredients for this recipe (but be sure to check out the substitutions and variations section for more inspiration):
For the coconut rice:
- Sushi rice
- Coconut cream
- Water
- Maple syrup
- Salt
For the rolls:
- Rice paper wrappers
- Strawberries
- Mango
- Pineapple
- Melon (cantaloupe or honeydew taste best)
- Fresh mint leaves
- Edible flowers (e.g., pansies, violets, nasturtiums)
Step-by-step instructions
- Step 1: cook the rice in the coconut cream and water until tender
- Step 2: soak a sheet of rice paper until just soft and flexible
- Step 3: lay a selection of fruit, rice, herbs and flowers in the centre of the rice paper
- Step 4: fold in both sides then roll up, repeat until you have used all the fruit and rice paper
Hint: Don’t overfill the rolls. A small amount of filling makes rolling easier and prevents tearing.
Substitutions
There are a couple of swaps you can make to the ingredients list if you can’t get everything:
- Coconut cream: swap coconut cream with coconut milk or almond milk (less creamy but lighter)
- Rice: use jasmine rice instead of sushi rice
- Sugar: use agave instead of maple syrup
- Fruit: substitute fruits based on season (e.g., peaches, kiwi, blueberries)
- Flowers: skip edible flowers if unavailable (they’re optional but decorative)
Variations
Put your own spin on this recipe with one of the following variations:
- Chocolate drizzle: Add melted dark chocolate over finished rolls
- Tropical crunch: Include toasted coconut flakes inside
- Protein boost: Add chia seeds or crushed nuts
- Citrus twist: Add a little lime zest to the coconut rice
- Berry-only rolls: Use a mix of strawberries, raspberries, and blueberries
Equipment
You’ll need the following equipment for this recipe:
- Medium saucepan
- Sharp knife
- Chopping board
- Shallow bowl or plate (for rice paper soaking)
Storage
Store the rolls in an airtight container in the refrigerator for up to 24 hours. Place a damp paper towel over them to prevent drying out. For best texture and appearance, enjoy fresh.
Top tip
Work with one rice paper wrapper at a time and assemble quickly—rice paper becomes sticky and delicate if left too long.
Frequently asked questions
Yes, but ideally no more than a few hours ahead for best texture!
They make be over-soaked or overfilled.
The recipe
Sweet Summer Rolls
These fresh, vibrant Sweet Summer Rolls are filled with coconut rice, strawberries, mango, pineapple, melon, mint, and edible flowers. They are a healthy no-bake dessert or snack that’s vegan, gluten-free, and perfect for warm weather entertaining.
Equipment
-
medium saucepan
-
Shallow plate or bowl
-
Sharp knife
-
chopping board
Ingredients
For the coconut rice
- 150 g sushi rice
- 150 ml coconut cream
- 200 ml water
- 2 tablespoon maple syrup
- 1 pinch salt
For the rolls
- 12 rice paper wrappers
- 100 g strawberries sliced
- 150 g mango thinly sliced
- 150 g pineapple thinly sliced
- 150 g melon thinly sliced
- 1 handful fresh mint leaves
- edible flowers e.g.,pansies, violets, nasturtiums
Instructions
-
Combine the rice, coconut cream, water, maple syrup, and salt in a saucepan.
-
Bring to a gentle boil, then cover and simmer for 12–15 minutes until tender. Let cool completely.
-
Slice all fruit into thin strips. Wash and dry mint leaves and edible flowers.
-
Fill a shallow dish with warm water. Dip one rice paper wrapper for about 5–10 seconds until pliable but not too soft.
-
Lay the wrapper flat on a clean surface. Place a small portion of coconut rice in the center, followed by fruit, mint, and edible flowers.
-
Fold the bottom over the filling, tuck in the sides, and roll tightly like a burrito.
-
Continue with remaining wrappers and filling.
Nutrition
Calories: 172.24kcalCarbohydrates: 29.2gProtein: 3.51gFat: 4.87gSaturated Fat: 3.98gPolyunsaturated Fat: 0.22gMonounsaturated Fat: 0.27gCholesterol: 1.71mgSodium: 116.91mgPotassium: 144.56mgFiber: 1.66gSugar: 5.97gVitamin A: 583.07IUVitamin C: 17.64mgCalcium: 23.08mgIron: 1.27mg
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