24 x 16 cm rice paper rounds
24 fresh mint leaves
1 mango, peeled and cut into long thin slices
3 green kiwifruit, peeled and cut into thin wedges
2-3 firm but ripe bananas, peeled and cut into long slices
Sweet dipping sauce
½ cup grated palm sugar or caster sugar
½ cup water
6 double kaffir lime leaves, finely shredded
1 cup coconut cream
finely grated zest and juice
1 cup long thread coconut, toasted
Dipping sauce: Combine the sugar, water and shredded kaffir lime leaves in a saucepan and bring to the boil. Simmer for 7 minutes then remove from the heat and cool. Stir in the coconut cream, cover and chill for several hours. Just before serving, strain to remove the kaffir lime leaves and stir in the lime zest and juice.
To assemble: Fill a wide, shallow dish with warm water. Soak each rice paper briefly in the water until softened then lay it flat on a clean tea towel. Place a mint leaf on each one with the top sticking over the edge a little. Top with 2 pieces each of the fruit and another mint leaf. Fold the bottom over as you roll it up tightly. Repeat with the remaining ingredients and place the rolls on a plastic wrap-lined tray, ensuring they aren’t touching.
To serve: Arrange on serving plates with individual bowls of dipping sauce and coconut. Makes 24