-
1
To make Spring Rolls:
-
2
Steep tea bags in 3 cups boiling water 5 minutes. Remove tea bags, and
-
3
set tea aside.
-
4
Heat rice in large saute pan over medium-high heat.
-
5
Gradually add hot tea 1/2 cup at a time, allowing rice to absorb tea after each addition, stirring continuously.
-
6
Stir in honey, and scrape vanilla seeds from pod into pan before adding last 1/2 cup tea. Cook until rice is tender, and remove from heat. Fold in kiwi & strawberries. Let cool.
-
7
Dip 1 spring roll wrapper in bowl of cold water 15 to 20 seconds, or until softened. Carefully lay wrapper flat on work surface, and place 1
-
8
kiwi slice and 1 strawberry slice side by side in center.
-
9
Spoon 2-Tbs. log of rice mixture in center of spring roll wrapper on top of fruit.
-
10
Fold in sides of spring roll wrapper, and tightly roll up. Repeat w/remaining wrappers, fruit, and rice. Place on large platter or baking sheet to keep rolls from touching.
-
11
Chill 2 hours, or overnight.
-
12
To make Vanilla Dipping Sauce:
-
13
Slowly combine all ingredients in saucepan, and bring to a low boil.
-
14
Reduce heat to medium-low, and simmer 3 to 4 minutes, stirring
-
15
constantly, or until thickened. Cool.
-
16
Serve rolls whole or cut them on diagonal between kiwi and strawberry
-
17
slices. Serve with small bowls of Vanilla Dipping Sauce.
