Fruit Spring Rolls


4 to 6 servings
1 ½ cups cooked rice noodles, cooled and drained*rice noodles1 ½
¼ cup honeyhoney¼
¼ packed cup fresh mint leaves, finely choppedfresh mint leaves¼
6 (8-inch) rice paper rounds*rice paper rounds6
6 medium strawberries, stemmedstrawberries6
1 mango, seeded, peeled and cut into ¼-inch thick slicesmango1
6 tablespoons sliced almonds, toasted* see Cook's Notetoasted sliced almonds6
Dipping sauce
¼ cup packed fresh mint leaves, finely choppedfresh mint leaves¼
¼ cup honeyhoney¼
¼ cup fresh lime juice (about 2 to 3 large limes)lime juice¼


Place the noodles in a medium bowl. Add the honey and mint. Using 2 forks, toss the ingredients until the noodles are coated. Lay a damp kitchen or paper towel on a work surface. Soak a rice paper round in warm water for 20 to 30 seconds until softened. Place the rice paper on the damp towel. Place 1/4 cup of the noodle mixture in the center of the rice paper and form into a 3-by-2-inch rectangle. Using a paring knife, slice a strawberry lengthwise into 1/4-inch slices. Arrange the slices over the noodle mixture. Sprinkle 1 tablespoon almonds on top. Arrange 2 to 3 mango slices on top of the almonds. Roll the rice paper around the filling and seal the ends with a little water. Repeat with the remaining ingredients. Wrap the finished spring rolls in damp paper towels and store in the refrigerator.
Dipping sauce
In a small bowl, combine the mint, honey and lime juice. Pour into a serving bowl.

Arrange the spring rolls on a platter and serve with the dipping sauce.

cook's notes

To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

*Can be found at specialty Asian markets


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