STRAWBERRY FRUIT ROLLERS RECIPE BY TASTY
Here's what you need: strawberry, honey
Provided by Joey Firoben
Categories Snacks
Yield 12 servings
Number Of Ingredients 2
Steps:
- Place strawberries and honey in a food processor or blender and puree into a thick, smooth sauce.
- Pour the sauce onto a baking tray lined with a silicone baking mat and smooth into a thin, even layer.
- Bake for 6 hours at 175ºF (80ºC), until entire surface is just dry to the touch.
- Once cool, turn the baking mat onto a cutting board and remove the silicone baking mat.
- Roll the fruit sheet and cut into 1-inch (2 cm) pieces.
- NOTE: If your fruit sheet comes out a bit too dry and you worry that rolling will cause it to crack, simply cover the surface with a few damp paper towels for a few minutes and try again. The moisture will rehydrate your fruit sheet just enough to be a flexible consistency.
- Enjoy!
Nutrition Facts : Calories 26 calories, Carbohydrate 6 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 5 grams
VEGGIE SPRING ROLLS WITH PEANUT SAUCE RECIPE BY TASTY
Here's what you need: warm water, rice paper wrappers, white mushroom, medium carrots, english cucumber, red cabbage, yellow bell pepper, natural peanut butter, ginger, sesame oil, rice wine vinegar, soy sauce, maple syrup, red pepper flakes
Provided by Crystal Hatch
Categories Appetizers
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Fill a medium shallow bowl with warm water and set near your work station.
- Dip a rice paper wrapper in the warm water for a few seconds, submerging completely. Remove and lay flat on a smooth, clean surface, such as a plate.
- Add your desired combination of sliced mushrooms, sliced carrots, sliced cucumber, sliced cabbage, and sliced bell pepper to the middle of the wrapper. Be careful not to overfill, or rolling it will become difficult.
- Working quickly, before the rice paper dries out, fold both sides of the rice paper over the vegetables to secure.
- Lift the bottom edge of the rice paper and carefully fold it over the top of the vegetables, tucking it under on the other side, then gently roll until the vegetables are completely covered and the top edge of the wrapper adheres to the spring roll.
- Set the spring roll aside and cover with a damp paper towel to keep fresh while you repeat with the remaining ingredients. Once you've finished making the spring rolls, chill in the fridge while you make the sauce.
- Make the Peanut Sauce: Add the peanut butter, ginger (if using), sesame oil, rice wine vinegar, soy sauce, and maple syrup to a small bowl. Whisk until combined.
- Transfer the sauce to a small serving bowl and sprinkle with red pepper flakes.
- Serve the chilled spring rolls with the sauce.
- Enjoy!
Nutrition Facts : Calories 170 calories, Carbohydrate 21 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, Sugar 5 grams
FRUIT SPRING ROLLS
Provided by Giada De Laurentiis
Categories dessert
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
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 .
FLUFFY STRAWBERRY FRUIT DIP
"Our family enjoys fruit of all kinds, so this fluffy dip is one of our favorites," writes field editor Virginia Krites of Cridersville, Ohio.
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a bowl, beat cream cheese and preserves until blended. Fold in the whipped topping and marshmallow creme. Cover and refrigerate until serving. Serve with fruit.
Nutrition Facts : Calories 66 calories, Fat 3g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 27mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
FRESH SPRING ROLLS
These little veggie and shrimp filled wraps are a real hit at parties! Serve them with a spicy dipping sauce.
Provided by Rayna Jordan
Categories Appetizers and Snacks Wraps and Rolls
Time 20m
Yield 20
Number Of Ingredients 6
Steps:
- In a medium bowl, mix the cabbage, shrimp, sweet and sour sauce, celery and carrots.
- Fill a small bowl with hot water. Dip rice wrappers one at a time into the water. Allow wrappers to soften, then remove from the water and drain. As wrappers are removed from the water, fill each with 2 tablespoons of the cabbage mixture. Roll the wrappers and chill covered until serving.
Nutrition Facts : Calories 25.4 calories, Carbohydrate 3.9 g, Cholesterol 11.1 mg, Fat 0.3 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 29.5 mg, Sugar 0.2 g
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