Fruishi Spring Rolls Recipe

Bring a large pot of lightly salted water to a boil. Add the peaches and cook uncovered until peel starts to come away about 1 minute. Immediately immerse peaches in ice water for several minutes until cold to stop the cooking process. Once the peaches are cold remove from ice water; peel and discard peach skins and cut peaches into wedges.

Bring water rice cream of coconut and salt to a boil in a saucepan. Reduce heat to medium-low cover and simmer until the rice is tender and liquid is absorbed 20 to 25 minutes. Uncover saucepan and cool rice completely.

Gently rinse rice paper wrapper until cool water and lay on a flat work surface. Spoon 2 tablespoons cooked rice in a line slightly off-center on the wrapper. Spread about 1 1/2 tablespoons of plum preserves over the rice. Spread a layer of strawberry slices atop the preserves a layer of peaches atop the strawberries a layer of orange sections atop the peaches a layer of grapefruit atop the oranges and fresh mint leaves atop the grapefruit. Fold opposing edges of the wrapper to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito shape. Repeat with remaining wrappers rice and fruit. Cut rolls in half and serve with yogurt for dipping.