Ingredients
- 1 1/2 cup cooked pad thai noodles, cooled and drained*
- 1/4 cup honey
- 1/4 cup packed cup fresh mint leaves, finely chopped
- 6 cup (8-inch) rice paper rounds
- 6 cup medium strawberries, stemmed
- 1 cup mango, seeded, peeled and cut into 1/4-inch thick slices
- 6 tablespoon sliced almonds, toasted (see tips)
- 1 1/2 cup cooked pad thai noodles, cooled and drained*
- 1/4 cup honey
- 1/4 cup packed cup fresh mint leaves, finely chopped
- 6 cup (8-inch) rice paper rounds
- 6 cup medium strawberries, stemmed
- 1 cup mango, seeded, peeled and cut into 1/4-inch thick slices
- 6 tablespoon sliced almonds, toasted (see tips)
- 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)
Preparation
Baking Directions:
For the rolls: 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.
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.
Tips:
Cook's Note: 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.