Fruit Spring Rolls With Strawberry Lemonade Dip Recipe By Tasty

FRUIT SPRING ROLLS

Steps:

• 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. Sprinkle 1 tablespoon almonds on top. Arrange 2 to 3 mango slices on top of the almonds. 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.
• For the dipping sauce: In a small bowl, combine the mint, honey and lime juice. Pour into a serving bowl.
• Arrange the spring rolls on a platter and serve with the dipping sauce.
• Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
• *Can be found at specialty Asian markets .

FRUIT SPRING ROLLS WITH STRAWBERRY LEMONADE DIP RECIPE BY TASTY

Steps:

• Make the Strawberry Lemonade Dip: Add the Greek yogurt, strawberries, mint, honey, lemon juice, and lemon zest to a blender. Blend until smooth.
• Transfer the dip to a small bowl and garnish with more lemon zest. Chill in the fridge while you assemble the rolls.
• Fill a medium shallow bowl with warm water and set near your work station.
• Dip a rice paper wrapper in the warm water for a few seconds, submerging completely. Remove and lay flat on a smooth, clean surface, such as a plate.
• Add your desired combination of sliced kiwi, sliced strawberries, sliced mango, raspberries, and sliced green apple to the middle of the wrapper. Be careful not to overfill, or rolling it will become difficult.
• Working quickly, before the rice paper dries out, fold both sides of the rice paper over the fruit to secure.
• Lift the bottom edge of the rice paper and carefully fold it over the top of the fruit, tucking it under on the other side, then gently roll until the fruit is completely covered and the top edge of the wrapper adheres to the spring roll. Repeat with the other ingredients.
• Set the spring roll aside and cover with a damp paper towel to keep fresh while you repeat with the remaining ingredients.
• Serve with the chilled dip.
• Enjoy!

PINK LEMONADE DIP

Steps:

• In a small bowl, beat cream cheese and drink mix until smooth. Beat in 1/2 cup whipped topping. Fold in remaining whipped topping. Cover and refrigerate for at least 1 hour. Serve with apples.