Sunday, April 17, 2011

Fruit Spring Rolls

Fruit Spring Rolls

For the rolls:
1 1/2 cups cooked Pad Thai noodles, cooked, cooled and drained
1/4 cup honey
1/4 cup fresh mint leaves, finely chopped
6 (8-inch) rice paper rounds
6 medium strawberries, sliced
1 mango, halved, peeled, seeded and sliced

Put the noodles in a medium bowl and add the honey and the mint, toss together until noodles are coated. Lay a damp paper towel on a work surface. Soak a rice paper round in warm water for 20-30 seconds until softened. Put the rice paper on the damp towel. Add 1/4 cup of the noodle mixture, 1/6 of the strawberry slices, and 1/6 of the mango slices in the center of the rice paper. 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:
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)

In a small bowl, combine the mint, honey and lime juice.

Makes 6 rolls
Adapted from Food Network

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