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1
For the rolls: Put the noodles in a medium bowl and add the honey and the mint.
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2
Using 2 forks, toss the ingredients together until the noodles are coated.
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3
Lay a damp kitchen or paper towel on a work surface.
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4
Soak a rice paper round in warm water for 20 to 30 seconds until softened.
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5
Put the rice paper on the damp towel.
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6
Add 1/4 cup of the noodle mixture in the center of the rice paper and form into a 3 by 2-inch rectangle.
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7
Using a paring knife, slice a strawberry lengthwise into 1/4-inch slices.
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8
Arrange the slices over the noodle mixture.
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9
Sprinkle 1 tablespoon almonds on top.
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10
Arrange 2 to 3 mango slices on top of the almonds.
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11
Roll the rice paper around the filling and seal the ends with a little water.
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12
Repeat with the remaining ingredients.
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13
Wrap the finished spring rolls in damp paper towels and store in the refrigerator.
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14
For the dipping sauce: In a small bowl, combine the mint, honey and lime juice.
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15
Pour into a serving bowl.
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16
Arrange the spring rolls on a platter and serve with the dipping sauce.
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17
Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet.
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18
Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes.
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19
Cool completely before using.
