I just joined instagram a couple of months back – I know I am THE latest adopter when it comes to social media stuff. So I am following really talented people now and it feels like pressure and inspiration at the same time. You fellow bloggers know what I am talking about?! So lately I am being really inspired by tropical moods and healthy exotic food – no wonder those fruit rolls came about!
Rice paper rolls are really amazing. Glutenfree, vegan and you can stuff them with whatever you like. I obviously wanted a sweet version but I wasn’t sold on using rice or glass noodles as a stuffing. I still had a bag of millet in my pantry. So I thought I give this a try and it worked beautifully. By the way millet is so good for you because of its uniquely high content of nutrients, including high B-vitamin content, as well as calcium, iron, potassium, zinc, magnesium, not to mention being a healthy source of protein and dietary fiber! Apart from the grain feel free to use any fruit you love. But go for the millet instead of rice, it tastes really great. I did’t have bananas but I thought they would work great too. I even made a muesli one as I had so much fun experimenting with the ingredients. So if it contains muesli why not have it for breakfast, right? I sure did that day!
Just be aware of one thing before you start. The assembly of the rolls can be quite tricky if you have never done rice paper rolls before. Once the rice paper sheets is soaked in water it seems very delicate and sticky which can make your job a bit difficult but give yourself some time. Even if they do not look amazing, they will taste fab. You remeber the first time you made sushi? Did they look great? No, they didn’t. But now you are a pro and you know how it works. That’s kind of the same with these rolls. Preparation is everything. Have the various fruit slices and the coconut millet ready before you start soaking the rice papers. So don’t stress, take your time and enjoy yourself.
One last word about the chocolate sauce as it is quite special. This is a raw chocolate sauce made from 2 Ombar‘s. Hand’s down it is the best raw chocolate I have had. For the sauce I have used the coconut milk Ombar. And you know what really amazes me about this chocolate? It contains lactic acid bacteria which means it can break down sugar into lactic acid. It fights inflammation and helps the intestinal bacteria fighting harmful germs. So we are talking about a chocolate that balances and supports the bowl system. And if you are a fan of fermented foods you might appreciate this special chocolate even more. Since the chocolate is raw you cannot heat the chocolate above 44 degrees celcius.
Coconut Millet Fruit Rolls
- 120g millet
- 200ml coconut milk
- 1 cup water
- 1 tsp ground vanilla
- 3 tbsp agave syrup
- very thinly slices of 2 strawberries, mango, kiwi, pittaya
- pulp of half a passionfruit
- 8-9 rice paper sheets
- 2 Ombar‘s (for the chocolate sauce)
In a pan mix the coconut milk with the water and stir in the millet. Bring to a light boil and leave it to simmer for 15 minutes while stirring – make sure it doesn’t burn. Take the millet of the heat off the heat and it cool entirely. Now slice up your fruits – for every roll you will need 3-4 thin slices. The reason why you want the slices to be thin is that rolling will be much easier.
Now assemble you fruit rolls by soaking a rice paper sheet in lukewarm water. It is best to do this on a flat plate. Now transfer your soft deliacte rice paper sheet on a flat surface – I used a wooden board. Take 4 slice of a desired fruit and place them in the middle of the sheet. Then grab a tablespoon of coconut millet and form a sausage shape with your hands and place it on top of the fruit slices. Now fold your roll from the bottom , then the sides and the top. The roll will still feel quite delicate but they are more sturdy than you think. Finally prepare the chocolate sauce by melting 2 Ombars. Dip your fruit rolls and enjoy!