Fruit Spring Rolls

This recipe will make 3 spring rolls

Filling:
3/4 cup thin rice noodles, prepared according to package directions
1 tablespoon agave nectar or honey (adjust to your taste for sweetness)
1/8 cup fresh mint, chopped
3 large strawberries, sliced
1/4 cup blueberries
1-1/2 tablespoons candied chopped walnuts

Dipping sauce:
Juice of 1 lime
1 tablespoon agave nectar or honey (adjust to your taste for sweetness)
1 tablespoon mint leaves, chopped

Directions:
Mix the noodles with the agave syrup and mint.  Set aside.  Lay a damp kitchen towel on a work surface.  
Soak a rice paper round in very warm water for 20-30 seconds until softened.  Place the rice paper on the 
damp towel and add 1/4 cup of the noodle mixture in the center of the rice paper.  Form the noodles into a
 rectangle.

Arrange sliced strawberries, chopped candied walnuts and blueberries on top of noodles.  Fold bottom of rice paper circle over filling, fold in sides and turn paper circle to roll around the filling.

To make the dipping sauce, mix lime juice, sweetener and mint leaves.  Serve fruit spring rolls with sauce.
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