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Mango, Strawberry & Almond Spring Rolls

Published on 28 Feb 2015 |
2 Comments

ravioliWS

A few weeks ago, I was invited to attend an Asian cooking class at the Williams-Sonoma boutique in Carrefour Laval. The 3-course menu, featured here, included Chicken-chive Dumplings with Peanut Sauce, an elaborate Shoyu Ramen and these Mango & Strawberry Spring Rolls for dessert.

Our chef for the evening explained that she wanted to serve something light and refreshing, so she set her sights on a Giada de Laurentis recipe, featured in one of her cookbooks as well as the Food Network. The freshness of the fruit, the nutty crunch of toasted almonds and the coolness of the Asian noodles made for a very pretty if unexpected winter dessert. As a variation, I could totally imagine this recipe without the Pad Thai noodles. But what bowled everyone over was the mint, honey and lime sauce. What a keeper! I’m so using it on all my fruit salads starting now.

When posting my review of the cooking class, I knew that social media peeps would ask for the recipes. So here’s the dessert, just in time to take advantage of Ataulfo mangos which are in season like now. Those you don’t want to miss.

 

miseenplaceWS

    • Prep Time
    • Minutes
    • Yield
    • 4-6
Mango, Strawberry & Almond Spring Rolls

Ingredients

  • Rolls:
  • 375 mL (1 1/2 cups) cooked Pad Thai noodles, cooled and drained
  • 60 mL (1/4 cup) honey
  • 60 mL (1/4 packed cup) fresh mint leaves, finely chopped
  • 6 (20 cm/8 in) rice paper rounds*
  • 6 medium strawberries, sliced
  • 1 mango, halved, peeled, seeded and cut into 5 cm (1/4 in) thick slices
  • 60 mL (1/4 cup) sliced almonds, toasted
  • ---
  • Dipping Sauce:
  • 60 mL (1/4 cup) packed fresh mint leaves, finely chopped
  • 60 mL (1/4 cup) honey
  • 60 mL (1/4 cup) fresh lime juice (2-3 large limes)
  • * You will find these at specialty Asian markets

Instructions

  • 1. Rolls: In a medium bowl, combine the noodles, honey and mint, mixing until well-coated.
  • 2. Soak a rice paper round in warm water, 20-30 seconds or until softened. Transfer to a damp dish towel.
  • 3. Add a little Pad Thai noodles in the center and top with strawberries, mango and almonds. Avoid overstuffing or the rice sheet will never fold properly.
  • 4. Fold the bottom and top of the rice paper over the filling, then roll from left to right pressing down gently to tuck in filling and glue rice sheet. If not serving immediately, wrap in damp paper towels and store in the refrigerator.
  • 5. For the dipping sauce: In a small bowl, combine mint, honey and lime juice. Pour into a serving bowl, if desired.
  • 6. Serve spring rolls with dipping sauce on the side or poured over.
  • 7. To toast the almonds***: Arrange in a single layer on a baking sheet and toast in oven at 180°C (350°F) 6-8 minutes or until toasted. Let cool completely before using.

Instructions

  • 1. Rolls: In a medium bowl, combine the noodles, honey and mint, mixing until well-coated.
  • 2. Soak a rice paper round in warm water, 20-30 seconds or until softened. Transfer to a damp dish towel.
  • 3. Add a little Pad Thai noodles in the center and top with strawberries, mango and almonds. Avoid overstuffing or the rice sheet will never fold properly.
  • 4. Fold the bottom and top of the rice paper over the filling, then roll from left to right pressing down gently to tuck in filling and glue rice sheet. If not serving immediately, wrap in damp paper towels and store in the refrigerator.
  • 5. For the dipping sauce: In a small bowl, combine mint, honey and lime juice. Pour into a serving bowl, if desired.
  • 6. Serve spring rolls with dipping sauce on the side or poured over.
  • 7. To toast the almonds***: Arrange in a single layer on a baking sheet and toast in oven at 180°C (350°F) 6-8 minutes or until toasted. Let cool completely before using.

2 Responses to Mango, Strawberry & Almond Spring Rolls

  1. Miss Diane 13 Mar 2015 at 11:28 pm #

    Quelle belle et fraîche idée! Je la retiens pour le temps des fraises.

    Reply
    • Lynne 14 Mar 2015 at 3:36 pm #

      Je me suis passée le même commentaire, avec des pêches au lieu de mangue, miam.

      Reply

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