In a bowl, add the yoghurt and honey and give it a good stir until smooth and glossy. Tip in the chopped strawberries and gently fold them through so every spoonful is studded with fruit.
Fill a large plate or shallow bowl with warm water, and place a second flat plate next to it. This is your “dip and roll” station — having it set up before you start makes everything much smoother.
Dip one rice paper wrap into the warm water for just a few seconds until it begins to soften — it should still feel slightly firm when you lift it out. It will continue to soften as you work. Lay it flat on the second plate and gently stretch it out so it sits smooth.
Spoon half of the yoghurt-strawberry mixture into the centre of the wrap. Fold it like a little parcel: bring the bottom up over the filling, fold both sides in, then roll it forwards into a neat bundle. Don’t overthink it — even slightly rustic parcels look beautiful once frozen.
Repeat with the second wrap and the remaining filling.
Place the parcels on a small plate or tray lined with baking paper and freeze for 3–4 hours, or ideally overnight.
When you’re ready to eat them, you’ve got two options: Eat them straight from the freezer for a firm, ice-cream-style bite.Let them sit at room temperature for 10–20 minutes so the inside melts slightly into a creamy, mochi-like filling. It will be a little messy — in the best way.This is totally optional, but you can sprinkle over a little icing sugar to give them that classic mochi look and a touch of extra sweetness.
