| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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
- 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)
Instructions
- 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 .
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 252 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 3 g |
| Sugar | 32 g |
| Protein | 4 g |
| Cholesterol | 8 mg |
| Sodium | 22 mg |
Reviews
I love this recipe!!! Should I keep the rolls in the fridge if I plan to make them ahead? Thank you!
I love the texture and color of this dish and how it is different then the rest of the spring rolls
I know this will be wonderful but this is a “summer” roll. Spring rolls are fried.
I added a few blueberries bc they were in the fridge, & I am surprised how much my husband raved about them. I made them pretty big & he ate three!
This was amazing! It will become a summer favorite in my home. I put just a hint of mint in the dressing. It is a very refreshing taste & surprisingly filling, too! Fun to make this with kids, too.
LOVE, this a very simple Fresh recipe for a picnic or on a very warm day, the honey and mint create a very refreshing pair… not for people who are picky
I am a huge spring roll fan, including Thai spring rolls and I was really excited to find this recipe. However, I was hugely disappointed in this. It just did not come together right. It was chewy and messy and kind of blah. The sauce was really good, it just needed some more texture to it.
This were like a mouthful of slime……not enough crunch to balance the wet soft noodle and the rice paper. I am glad I tried them before serving to guest. The dipping sauce with the honey and mint mixed with lime was fabulous and I will use that on other applications, but this spring roll just didn’t get it for me.
Refreshing and healthy! I truly love this dessert, only downfall is that it tastes much better than it looks.
I loved these! I have never worked with rice paper or pad thai noodles before, so I was very curious to try these. I wasn’t sure how they were going to taste because they haven’t gotten great reviews, but I was very pleasantly surprised! I thought the combination of flavors worked very well together….unlike anything I’ve ever had before! Loved the mint dipping sauce! These are a GREAT, healthy snack! Thanks, Giada!