Makes 16 rolls
These rolls are a fork-and-knife affair, since each has a long, thin stick of pineapple in it. You can find peeled and cored pineapples in the refrigerator case of the produce section. These are easy to cut into the necessary 3 x ½-inch sticks. If the pineapple is very ripe, you won’t need a knife at the table (although a fork will still be welcome).
1½ cups fresh raspberries
1 tablespoon agave nectar or honey
1 tablespoon fresh thyme leaves
16 rice paper wrappers
16 fresh pineapple sticks, about 3 x ½ inch (from about ½ a small pineapple)
1. Gently toss the raspberries, agave, and thyme in a small bowl until the agave evenly coats the berries.
2. Fill a large soup plate or a 9-inch square baking pan with warm water. Soak one wrapper in the water until softened but not tearable, about 20 seconds.
3. Set the wrapper on a clean, dry work surface. Place a pineapple stick at one end and spread a heaping tablespoon of the raspberry mixture along the pineapple. Fold the sides over the filling and roll the wrapper closed.
4. Transfer the roll to a serving platter and continue making more rolls, changing the water occasionally so it stays warm and wiping your work surface as dry as you can to avoid sticking.