Fruit and Veggie Roll Ups

  • Yield : 8 roll ups
  • Prep Time : 10m
  • Cook Time : 3:40 h
  • Ready In : 3:50 h

Fruit and veggie roll ups 

Oh roll ups were just so fun. Weren’t they? But then we realised what was in them and suddenly they weren’t so fun. But never fear, we have figured out a way to make them ourselves, so we can take out the badness, even add veggies and make them quite fun again. While this recipe is time consuming as the mixture needs to dehydrate s-l-o-w-l-y, it will be a great activity for the kids to help with and they will adore seeing these fruit and veggie roll ups in their lunchbox.

Nutrition Note: Homemade roll ups give you the opportunity to include vegetables – they will never suspect a thing!

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  • 2 cups fresh strawberries, stems trimmed or Australian frozen mixed berries, thawed  
  • 1 carrot, peeled, diced
  • 1 tsp freshly squeezed lemon juice
  • 1 tbsp maple syrup*
  • *Add more syrup depending on your desired sweetness.


Step 1

Preheat the oven to 90°C and line a large baking tray with baking paper. Place the trimmed strawberries and carrot in a high-speed blender or food processor and blend until smooth. Make sure there are no chunks*. -

Step 2

Transfer the puree to a small saucepan and add the lemon juice and maple syrup. Turn the heat to medium-high, and cook the mixture for about 10 minutes, stirring frequently, until the mixture has lost most of its moisture and has a thick jam-like consistency. -

Step 3

Spread the strawberry jam into a rectangle shape onto a baking tray. Use a knife or spatula to spread the mixture as evenly as possible, until the rectangle is about 3mm thick and there are no cracks. -

Step 4

Cook in the oven for 3 hours or until the fruit mixture no longer feels wet and sticky (it will have some ‘stick’ when you press your finger on it, but not too much). Remove from the oven and let it cool completely. Transfer to a cutting board lined with baking paper, and use a pizza cutter to cut long strips. Roll them up into the fruit rollups, and enjoy. -

Step 5

Storage: store in an airtight container for up to four days.
*For a smoother consistency with no seeds you will need to strain the mixture through a sieve at this point. -

Step 6

Tip: you can double, even triple the mixture to make more roll-ups. This increases the time in the oven. -

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Recipe Comments

  1. posted by Sarah on May 11, 2015

    Hi, I was wondering… having not made these before – would you think that the mix would work if you were to blend up some nuts/seeds with the fruit?

    • posted by Allie on May 12, 2015

      Hi Sarah, you can always try with part of the mixture but I am not sure it will work. The jam is quite temperamental and it can crack in places, the nuts and seeds might cause more cracking when drying out. I am also not sure it will be a nice texture to crunch? See how you go, and do let us know 🙂 Ax

  2. posted by Candice on June 18, 2015

    Hi, just wondering are these suitable to freeze? Thank you x

    • posted by Allie on June 23, 2015

      Hmmm I am not sure about these. You can always try and let us know how you go? Ax

  3. posted by Kellie on August 25, 2015

    Hi, would you happen to know if these could be done in a dehydrator instead?

  4. posted by Kristel on April 18, 2016

    Hi, just wondering if this would still work with some fruit substitutions but keeping the quantities of all ingredients relatively the same? Thanks


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