Fruit Spring Rolls

Name: Fruit Spring Rolls
Ingredients: 2 oz rice noodles; 3 tbsp soy sauce; 1 tbsp granulated sugar; 1 tbsp rice vinegar; 2/3 lb strawberries, chopped; 8 sheets rice paper; 1/2 lb carrots, cut into matchstick lengths; 1/3 lb cucumber, cut into matchstick lengths; 3 None plums, chopped + extra slices, to garnish; 4 tbsp fresh cilantro, chopped + extra leaves, to garnish

10 ingredients

3 steps

Ingredients

2 oz rice noodles
3 tbsp soy sauce
1 tbsp granulated sugar
1 tbsp rice vinegar
2/3 lb strawberries, chopped
8 sheets rice paper
1/2 lb carrots, cut into matchstick lengths
1/3 lb cucumber, cut into matchstick lengths
3 None plums, chopped + extra slices, to garnish
4 tbsp fresh cilantro, chopped + extra leaves, to garnish

Directions

1

Put the noodles in a bowl, cover with boiling water and set aside about 4 mins or following package directions until softened. Drain well. Meanwhile, mix together the soy sauce, sugar and vinegar with a little pepper and stir in the strawberries. Transfer to a small serving bowl.
2

Fill a bowl with cold water and dip in the rice paper sheets, one at a time, until softened, about 20 seconds. Drain and place on a clean tea towel.
3

Arrange the carrots, cucumber, plums, noodles and cilantro along the center of each of the paper sheets. Fold the ends of the rice paper over the filling and then roll up into a log shape. Cut each in 1/2 and position, cut sides face up on serving plates. Garnish with plum slices and extra cilantro. Serve with the dipping sauce.