Sweet Breakfast Summer Rolls

sweet breakfast summer rolls on a platter

  The Spruce Eats / Leah Maroney

  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Servings: 5 servings
  • Yields: 10 rolls

Sweet breakfast summer rolls are the perfect way to eat oatmeal and fruit on the go. They’re beautiful, packed with nutrition, and are naturally gluten-free thanks to the rice paper wrappers. Serve them with a delicious honey lime yogurt dip for even more flavor. We included a variety of fruits to mix up the colors and flavors, but you can use any combination of any fruits you like—even crunchy apples work well.

If you aren’t a fan of oatmeal you can fill the rolls with other grains cooked like breakfast cereal, millet, quinoa, or farro.

Ingredients

  • For the Summer Rolls:
  • 10 rice paper wrappers
  • 1/2 cup kiwi (sliced)
  • 1/2 cup dragon fruit (sliced)
  • 1/2 cup strawberries (sliced)
  • 1/2 cup mango (sliced)
  • 2 teaspoons sunflower seeds
  • 1/4 cup coconut chips
  • 2 cups overnight oats
  • For the Dipping Sauce:
  • 1 cup vanilla whole milk yogurt
  • 1 lime (zested and juiced)
  • 2 teaspoons honey

Steps to Make It

Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.

Make the Summer Rolls

  1. Gather the ingredients.

    ingredients for sweet breakfast summer rolls
    The Spruce / Leah Maroney
  2. Place a rice paper wrapper in a shallow bowl of warm water for 30 seconds. Press down to completely soak the wrapper. Remove it from the water and place on a clean flat surface.

    rice paper wrapper soaking in warm water
    The Spruce / Leah Maroney
  3. Place the sliced fruit off center on the wrapper. Place two tablespoons of the overnight oats next to the fruit and top with sunflower seeds and coconut chips if you wish. You can mix and match.

    fruit placed on top of a rice paper wrapper
    The Spruce / Leah Maroney
  4. Fold the wrapper over the top of the oats and seeds to secure them in place.

    rice paper wrapper folded over oats
    The Spruce / Leah Maroney
  5. Roll the wrapper-covered oats on top of the fruit and fold in the sides of the wrapper.

    rolled rice paper wrapper over fruit and oats
    The Spruce / Leah Maroney
  6. Continue rolling until the contents are completely wrapped.

    completed sweet breakfast summer roll
    The Spruce / Leah Maroney
  7. Continue with remaining fruit and oats.

Prepare the Dipping Sauce

  1. When you are done preparing the rolls, set them aside and prepare the dip. Gather the dipping sauce ingredients.

    ingredients for yogurt lime dip
    The Spruce / Leah Maroney
  2. Whisk together the yogurt, lime juice and zest, and honey in a bowl.

    yogurt lime dip
    The Spruce / Leah Maroney 
  3. Serve the dip with the rolls and enjoy.

Recipe Tips

  • Do not make these rolls too far in advance. The rice paper gets hard if it sits out to long.
  • You can prep the fruit in advance. Slice it a few hours or up to one day in advance. Wrap the fruit in a single layer on a clean plate and store in the refrigerator until you are ready to use.
  • Make sure to use the brightest color and ripest fruit for the best appearance and flavor.

Recipe Variations

You can create lots of different flavors in these rolls!

  • Carrot Cake: Use our carrot cake overnight oats recipe along with some sliced carrot and coconut chips.
  • PB&J: Use our PB&J overnight oats recipe and fill with apple or strawberry slices.
  • Pumpkin Pie: Add pumpkin pie filling (spiced) to the overnight oats. Use apple slices and chopped toasted pecans to add to the fillings.
  • Blueberry Lemon Cheesecake: Add a slice of cream cheese to the top of the overnight oats. Then use blueberries sprinkled with turbinado sugar and lemon zest as the fruit layer.
  • Try adding chopped toasted nuts into the overnight oats for extra crunch.