For Easter dinner/lunch I decided on Fruit Spring Rolls. I wanted to do something different, interesting, and fresh. I figured that fresh fruit would add to the feel of spring. It was also a lot fun getting Delilah involved and it was really exciting for her to feel the different texture of the rice paper.
This recipe is great fun for kids, requires a bit of technique, but as long you have a bit of patience it is a enjoyable treat.
1 Package of Rice Paper
1 Package of Rice Noodles
Fruits of your choice
1/4 cup of Honey or Agave Nectar
1 Pinch of Salt
Start with preparing your fruit. Julienne the fruit into thin uniform slices. Don’t worry, they don’t have to be perfect. Just try to keep the slices thin about the size of matchsticks. I put all of the different ingredients in separate dishes so I can easily build my wraps, like an assembly line.
Cook the rice noodles. Boil a pot of water, remove from heat and place noodles into pot for 5 minutes, gently stir. Strain the noodles and place in a bowl or pot of cold water. Without the water, they may stick to each other.
Time to assemble.
Fill a large bowl with hot water. Place one sheet of rice paper into the bowl and wait about 30 seconds, then remove. Place the rice paper onto a plate or cutting board. Be careful not to fold it onto itself, they get sticky pretty quick. Tip: Wet the plate or cutting board beforehand, the rice paper tends to stick.
Now stack your fruits in the center of the rice paper in a nice neat little pile, about the size of a small eggroll. Fold the bottom section of the rice paper over the fruit pile and lightly tuck under. Next, fold the sides over and roll to complete the wrap. Set your spring roll onto a platter.
Repeat the process until you have completed all of your spring rolls. Be careful not to let them touch each other on the platter, they will stick.
Combine in a bowl, zest and juice of 1 lime, honey, chopped mint, and salt. Stir or whisk to incorporate.