- 1 1/2 cups cooked Pad Thai noodles, cooled and drained*
- 1/4 cup honey
- 1/4 packed cup fresh mint leaves, finely chopped
- 6 (8-inch) rice paper rounds*
- 6 medium strawberries, stemmed
- 1 mango, halved, peeled, seeded and cut into 1/4-inch thick slices
- 6 tablespoons sliced almonds, toasted* see Cook's Note
- *Can be found at specialty Asian markets
- 1/4 cup packed fresh mint leaves, finely chopped
- 1/4 cup honey
- 1/4 cup fresh lime juice (about 2 to 3 large limes)
For the rolls: Put the noodles in a medium bowl and add the honey and the mint. Using 2 forks, toss the ingredients together 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. Put the rice paper on the damp towel. Add 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.
Arrange the spring rolls on a platter and serve with the dipping sauce.
Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.