Combine chocolate chips and half and half in a microwave safe bowl. Microwave for 30 seconds intervals, stirring at each interval, until chocolate has melted and sauce is smooth. Transfer to a serving bowl and set aside.
Blend raspberries in a blender or in a small pot with an immersion blender until smooth. Add confectioners’ sugar and blend to incorporate. Transfer to a serving bowl and set aside.
Fill a shallow dish half-way with warm water. Dip a sheet of rice paper in water for a few seconds until it starts to soften. Place sheet on a work surface. Place some colorful fruit and top with a few mint leaves in center of sheet. Fold the left and right sides of wrapper inward, then fold bottom edge over filling. Roll it up tightly and place it on a serving platter with seam side down. Repeat with remaining wrappers.
Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.