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Fruit Spring Rolls

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 to 6 servings
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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

Dipping sauce:

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)


  1. 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.
  2. For the dipping sauce: In a small bowl, combine the mint, honey and lime juice. Pour into a serving bowl.
  3. Arrange the spring rolls on a platter and serve with the dipping sauce.
  4. 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.
  5. *Can be found at specialty Asian markets .