Sweet Strawberry Vanilla Spring Rolls

  1. To make Spring Rolls:
  2. Steep tea bags in 3 cups boiling water 5 minutes. Remove tea bags, and
  3. set tea aside.
  4. Heat rice in large saute pan over medium-high heat.
  5. Gradually add hot tea 1/2 cup at a time, allowing rice to absorb tea after each addition, stirring continuously.
  6. Stir in honey, and scrape vanilla seeds from pod into pan before adding last 1/2 cup tea. Cook until rice is tender, and remove from heat. Fold in kiwi & strawberries. Let cool.
  7. Dip 1 spring roll wrapper in bowl of cold water 15 to 20 seconds, or until softened. Carefully lay wrapper flat on work surface, and place 1
  8. kiwi slice and 1 strawberry slice side by side in center.
  9. Spoon 2-Tbs. log of rice mixture in center of spring roll wrapper on top of fruit.
  10. Fold in sides of spring roll wrapper, and tightly roll up. Repeat w/remaining wrappers, fruit, and rice. Place on large platter or baking sheet to keep rolls from touching.
  11. Chill 2 hours, or overnight.
  12. To make Vanilla Dipping Sauce:
  13. Slowly combine all ingredients in saucepan, and bring to a low boil.
  14. Reduce heat to medium-low, and simmer 3 to 4 minutes, stirring
  15. constantly, or until thickened. Cool.
  16. Serve rolls whole or cut them on diagonal between kiwi and strawberry
  17. slices. Serve with small bowls of Vanilla Dipping Sauce.

spring rolls, jasmine tea bags, sweet rice, honey, vanilla bean, kiwi, strawberries, spring roll wrappers, vanilla dipping sauce, so, sugar, cornstarch, lemon zest, vanilla bean

Taken from www.epicurious.com/recipes/member/views/sweet-strawberry-vanilla-spring-rolls-50054574 (may not work)

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