Brunch, Easter, Fruit, Gourmet Group, Luncheon
3 cups prepared glass noodles drained & cooled
½ cup honey
1/2 cup packed fresh mint leaves finely chopped
12 (8-inch) rice paper rounds
12 med strawberries thinly sliced
2 mangoes peeled, seeded & cut into ¼" thick slices
12 tablespoons sliced almonds toasted
1/2 cup fresh mint leaves finely chopped
½ cup honey
½ cup fresh lime juice (about 5-6 large limes)
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. . Arrange the strawberry 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 or individual dipping bowls.
Arrange the spring rolls on a platter or individual dishes, slice in half and serve with the dipping sauce.
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.