Fruit Spring Rolls

• 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
• *Can be found at specialty Asian markets
• 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)

1. For the rolls: Put the noodles in a medium bowl and add the honey and the mint.
2. Using 2 forks, toss the ingredients together until the noodles are coated.
3. Lay a damp kitchen or paper towel on a work surface.
4. Soak a rice paper round in warm water for 20 to 30 seconds until softened.
5. Put the rice paper on the damp towel.
6. Add 1/4 cup of the noodle mixture in the center of the rice paper and form into a 3 by 2-inch rectangle.
7. Using a paring knife, slice a strawberry lengthwise into 1/4-inch slices.
8. Arrange the slices over the noodle mixture.
9. Sprinkle 1 tablespoon almonds on top.
10. Arrange 2 to 3 mango slices on top of the almonds.
11. Roll the rice paper around the filling and seal the ends with a little water.
12. Repeat with the remaining ingredients.
13. Wrap the finished spring rolls in damp paper towels and store in the refrigerator.
14. For the dipping sauce: In a small bowl, combine the mint, honey and lime juice.
15. Pour into a serving bowl.
16. Arrange the spring rolls on a platter and serve with the dipping sauce.
17. Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet.
18. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes.
19. Cool completely before using.

noodles, honey, mint, rice paper, strawberries, mango, almonds, markets, mint, honey, lime juice

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/fruit-spring-rolls-recipe.html (may not work)