Prep time: 25 min
Cook time: 0 min
Serves: 8 rolls
Ingredients:
For the spring rolls:
- 8 rice paper wrappers
- 1 cup fresh strawberries, hulled and sliced
- 1 ride avocado, thinly sliced
- 1 cup baby spinach leaves
- 1/2 cup cooked and cooled rice vermicelli noodles (optional)
- fresh mint leaves
- fresh basil leaves
For the Honey-Lime dipping sauce:
- Juice and zest of 1 lime
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil (optional)
- red pepper flakes, to taste
Directions:
For the Honey-Lime dipping sauce:
- In a small bowl, whisk together the lime juice, lime zest, honey, soy sauce, grated ginger, sesame oil (if using), and red pepper flakes (if desired). Taste and adjust the seasoning to your liking.
For the spring rolls:
- Fill a shallow bowl or pie pan with warm water.
- Take one rice paper wrapper and immerse it into the warm water for about 10 to 15 seconds until it becomes pliable but not too soft.
- Carefully place the softened rice paper wrapper onto a clean and damp kitchen towel.
- Arrange a few slices of avocado, strawberries, baby spinach leaves, a small amount of cooked rice vermicelli noodles (if using), and a couple of fresh mint and basil leaves in the center of the wrapper.
- Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom, similar to rolling a burrito.
- Repeat the process with the remaining wrappers and fillings.
- Serve the strawberry and avocado spring rolls with the honey-lime dipping sauce on the side.
