Fruit Spring Rolls

If one of your New Year’s goals is to eat healthier, you’ll want to try these easy-to-make Fruit Spring Rolls with a delicious mint, honey, and lime juice dipping sauce.

Click for Printable Recipe Sheet

Total Time: 15 min • Prep: 15 min

Yield: 4 to 6 servings



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*

1/8 cup pomegranate seeds

Tip: Also try raspberries, peaches, kiwis, bananas or your favorite seasonal fruit

Dipping sauce:

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)


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.

Recipe modified from Giada De Laurentiis (

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