Fruit Spring Rolls

Ingredients

• 6 tablespoons almonds sliced
• 0.3 cup mint leaves fresh packed finely chopped
• 0.3 cup mint leaves fresh packed finely chopped
• 0.3 cup honey 
• 0.3 cup juice of lime fresh 2 to 3 large limes
• 1  mangos peeled halved seeded cut into 1/ slices
• 1.5 cups pad thai noodles cooled cooked drained
• 48 inch rice paper rounds 
• 6 medium strawberries stemmed

Equipment

• bowl
• baking sheet
• paper towels
• oven
• knife

Directions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. Put the rice paper on the damp towel.
5. 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.
6. Sprinkle 1 tablespoon almonds on top. Arrange 2 to 3 mango slices on top of the almonds.
7. 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.
8. For the dipping sauce: In a small bowl, combine the mint, honey and lime juice.
9. Pour into a serving bowl.
10. Arrange the spring rolls on a platter and serve with the dipping sauce.
11. Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet.
12. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
13. *Can be found at specialty Asian markets .