Yellow Chile Spring Rolls And Tropical Fruit Salad Food

FRUIT SPRING ROLLS

Steps:

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

TROPICAL FRUIT SALAD

Steps:

• Drain fruit salad, reserving 1/4 cup juice (discard remaining juice or save for another use). In a bowl, combine yogurt, honey and reserved juice. Fold in fruit salad, apple, strawberries and grapes. Serve immediately.

TROPICAL SPRING ROLLS WITH CHILE SAUCE

Steps:

• Make chile sauce:
• Stir together sauce ingredients in a bowl until just combined. Chill, covered.
• Make spring rolls:
• Stir together shrimp, cilantro, and salt.
• Put 1 spring roll wrapper on a work surface with a corner nearest you, keeping remaining wrappers covered with plastic wrap. Spread 1/2 cup shrimp mixture across wrapper, 3 inches from bottom corner, to form a 4-inch log, leaving a 1 1/4-inch border at each end. Fold bottom corner over filling, then fold in side corners and roll up snugly to enclose shrimp. Stir together water and cornstarch in a bowl until smooth, then brush seams with mixture to seal. Transfer roll, seam side down, to a baking sheet lined with wax paper and keep covered with plastic wrap. Make more spring rolls in same manner, transferring to baking sheet as formed.
• Heat 1/4 inch oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then fry 2 or 3 spring rolls, seam sides down, until golden, about 2 minutes. Turn over and fry until other side is golden, 2 to 3 minutes more. Transfer to paper towels to drain. Fry remaining spring rolls in same manner. Halve and serve hot or warm with sauce.

REFRESHING TROPICAL FRUIT SALAD

Steps:

• In a large bowl, combine the bananas, pears and juices. Add the pineapple, strawberries, grapes, kiwi and mangos; stir gently to combine. Arrange star fruit over top.

TROPICAL ISLAND FRUIT SALAD

Steps:

• Toss pineapple, mangos, papayas, and bananas together in a large bowl.

EXOTIC FRUIT SALAD

Steps:

• In a nonreactive bowl, combine all the fruit; add the papaya nectar and lime juice, toss to coat.
• Divide the salad among 4 chilled serving plates and garnish with mint spring, serve immediately.

TROPICAL FRUIT SALAD WITH PLAIN YOGURT DRESSING

Steps:

• In a large, clear bowl, combine the fruits, nuts, and coconut and mix well. Cover and refrigerate at least 2 hours.
• Serve fruit in small bowls and top with plain yogurt just before eating.
• Sweeten individually with your favorite sweetener.(ex.honey,equal,sweet'n low).

CREAMY TROPICAL FRUIT SALAD

Steps:

• Mix pineapple, oranges, papaya, mango, peach, plantains, and pomegranate seeds together in a large bowl.
• Stir lemon juice and honey together in a small bowl; pour over the fruit mixture and stir to coat. Add yogurt and gently fold fruit to coat.