Fruit Spring Rolls
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 252
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 51
- Dietary Fiber
- 3
- Sugar
- 32
- Protein
- 4
- Cholesterol
- 8
- Sodium
- 22
- Total: 15 min
- Prep: 15 min
Ingredients
Rolls:
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)
Directions
- 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.
- For the 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 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.
- *Can be found at specialty Asian markets .