Thursday, April 1, 2010

Giada's Fruit Spring Rolls

I used to be infatuated with the Food Network Channel, so much so that it became part of my daily routine. I probably owe to it a big portion of my love of cooking and food. Recently though, my food inspiration has solely come from food blogs. On a nice and relaxing day, I decided to tune into the Food Network once more, for old times sake.
One of my favorite Food Network chef's is Giada de Laurentiis. She's absolutely gorgeous and makes some yummy, yummy food. One of my favorite cupcakes is actually from her! Well, I saw her make this fruit spring roll and I was shocked to say the least! I'm Vietnamese and we do NOT make dessert spring rolls, but if Giada gives it her seal, I'd at least give it a shot.
These were definitely easy and pretty to look at! All those colors make me happy. Tasting it you ask? It was odd. But don't scratch it off your list immediately. The flavors were spot on. The mint and the honey with the fruit, how could you go wrong? I especially loved the lime dipping sauce, which added a subtle zing to the sweetness. I was just surprised by the sweet noodles.
But to be fair, if I has used the Pad Thai noodles it might have tasted better since it has more structure than the vermicelli that I used. Next time, I might just toss all the fruit in the dressing and have at it! I literally love that mint-lime dressing.

Fruit Spring Rolls

Yields: 4 - 6 servings

Original recipe can be found here.


For the rolls:

1 1/2 cups cooked Pad Thai noodles, cooled and drained (I used rice noodles)

1/4 cup honey

1/4 cup packed mint leaves, finely chopped

6 rice paper rounds

6 medium strawberries, stemmed and sliced

1 mango, halved, peeled, seeded and cut into slices

6 tbsn. sliced almonds, toasted


For the dipping sauce:

1/4 cup packed mint leaves, finely chopped

1/4 cup honey

1/4 cup fresh lime juice, 2 - 3 limes


For the rolls, put the noodles in a medium bowl and add the honey and mint. Using 2 forks, toss the ingredients together until the noodles are coated. Dip the rice paper in hot water until thoroughly wet, remove and flatten out on a clean surface. Add some noodles, 3 - 5 strawberry slices, 2 mango slices, and some toasted almonds. Roll the rice paper around the filling like a burrito; first rolling the top over, tucking in the sides, then completing the roll. Repeat with remaining ingredients.


For the dipping sauce, in a small bowl combine the mint, honey and lime juice. Pour into a serving bowl. Serve with the rolls and enjoy!

11 comments:

  1. hmmm...interesting! i'm vietnamese too and you are right we do not make dessert spring rolls!! i think i'd much rather eat the fruit in a bowl with the sauce drizzled on it!

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  2. You know, if I had just seen this on the Food Network website, I never would have considered trying it. But yours turned out so beautifully... I really want to give this a go (if only just to use up the rice paper rounds in my pantry)!

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  3. These look incredibly refreshing, albeit, yes, quite odd!


    I'd love it if you would check out and follow my blog! It's my journey exploring the way American women value food and how we can be better served by a more traditional approach to eating and meals.

    http://thepeasantgirl.blogspot.com

    Rachel

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  4. I saw these on her show just a few days ago and was intrigued but quickly forgot about them. These photos make them look even better than they did on tv though, now I think I'll have to try my hand at these spring rolls for lunch tomorrow!

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  5. These look unique, fresh and beautiful!

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  6. What a novel idea. I love it. They look so refreshing. Will have to bookmark this one!

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  7. These look great! I might try this soon!

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  8. I definitely appreciate your adventurousness. They look nice and seem like they'd be a great refreshing way to end a healthy meal :).

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  9. oh my god, your photos are amazing!

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  10. I might try these for mother's day, they look so pretty and delicious!

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