Crispy Rice Paper Dessert Rolls with Sweet Coconut Filling

1Prepare a shallow dish with warm water to soften the rice paper sheets. Dip one sheet of rice paper into the warm water for about 10-15 seconds until it becomes pliable. Remove and lay it flat on a clean surface.

2In a mixing bowl, combine the sweetened shredded coconut (1 cup), sweetened condensed milk (½ cup), chopped mango, chopped strawberries, chopped nuts (¼ cup), and vanilla extract (1 teaspoon). Mix well until all ingredients are evenly combined.

3Place a spoonful of the coconut filling mixture in the center of the softened rice paper sheet. Fold the sides over the filling, then roll it up tightly from the bottom to the top, ensuring the filling is secure inside. Repeat this process with the remaining rice paper sheets and filling.

4Once all rolls are made, heat a non-stick skillet over medium heat. Lightly grease the skillet with a small amount of oil if desired. Place the rice paper rolls seam-side down in the skillet and cook for 2-3 minutes on each side until they are golden and crispy.

5Remove the rolls from the skillet and let them cool slightly. Dust with powdered sugar (1 tablespoon) before serving. Cut the rolls in half for a beautiful presentation and serve with extra fresh fruit on the side.