Strawberry Mango Spring Rolls

I made Giada's Fruit Spring Rolls recently and thought they would be perfect for I Heart Cooking Clubs' theme of the week, Spring Fever. These are a fun springtime snack and were quickly gobbled up by my little ones.


Strawberry Mango Spring Rolls

slightly adapted from Giada's recipe

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

For the rolls: Put the noodles in a medium bowl and add the honey and the mint.

Using 2 forks, toss the ingredients together until the noodles are coated. Lay a damp kitchen or paper towel on a work surface. Soak a rice paper round in warm water for 20 to 30 seconds until softened. Put the rice paper on the damp towel. Add 1/4 cup of the noodle mixture in the center of the rice paper and form into a 3 by 2-inch rectangle. Using a paring knife, slice a strawberry lengthwise into 1/4-inch slices.

Arrange the slices over the noodle mixture. Arrange 2 to 3 mango slices on top. Roll the rice paper around the filling and seal the ends with a little water. Repeat with the remaining ingredients. Wrap the finished spring rolls in damp paper towels and store in the refrigerator. End of recipe.

Happy taste taster above, the kids had fun disassembling the spring rolls and eating all of the parts separately :) These were a neat new twist on the spring roll. I had most of the ingredients on hand, only having to buy the strawberries, mangoes, and mint. I order the Pad Thai noodles in bulk on amazon, and I have a ton of the spring roll wrappers that I had ordered online last year, and have only made one batch of rolls (Vietnamese Spring Rolls) with, so it was good to use some of those up. I will be on the lookout for more Spring/Summer Roll recipes (or any recipe to use these wrappers up) so if you have a favorite, please share!