Fruity Spring Rolls with Dipping Sauce

I love my veggies so much I tend to neglect fruit. I like fruit and I buy fruit, but I tend to eat it plain or in my oatmeal. So tonight I decided to make a fruit salad. It's boring to chop up fruit and throw it in a bowl, and I didn't want to pour sweet stuff all over it. I went to the pantry to see what kind of nuts I had on hand, and I saw spring roll wrappers and got an idea. I've seen meat and fruit wraps. All fruit wraps can only be better.

You could use whatever fruits you have on hand. Here's what I did:

I chopped up 1 large peach and 2 kiwis. I thinly sliced 1 large black plum, and I rinsed and picked through a small package of raspberries. I toasted 2 tablespoons of slivered almonds and grabbed a bag of shredded coconut. I soaked the wrappers, layered on the fruit, some coconut, and a few almonds, and rolled them up. I had enough fruit for 4 spring rolls. It was terribly easy. The spring rolls were awesome without a dipping sauce, but I decided it was weird not to have sauce with spring rolls, so I made one.

For the dipping sauce, I mixed in a blender the following:

1/3 package of silken tofu

1/4 cup vanilla soymilk

3 teaspoons sugar

2 teaspoons vanilla extract

1 drop of orange oil

I intended to make a vanilla/almond sauce, but I had run out of almond extract. I also didn't have any soy yogurt, but that would be an easy dip as well.

Oh, how I love delicious, beautiful, healthy food.