Best Yellow Chile Spring Rolls And Tropical Fruit Salad Recipes

Tropical Fruit Salad Recipe by Tasty image

Provided by Merle O'Neal

Categories Sides

Time 30m

Yield 4 servings

Number Of Ingredients 6

2 oranges, peeled and halved
12 oz fresh strawberry , quartered
2 mangoes, chopped
4 kiwis, peeled and chopped, or sliced
3 tablespoons lime juice
1 tablespoon maple syrup

Steps:

Nutrition Facts : Calories 240 calories, Carbohydrate 60 grams, Fat 1 gram, Fiber 9 grams, Protein 3 grams, Sugar 45 grams

Fruit Spring Rolls image

Provided by Giada De Laurentiis

Categories dessert

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 cups cooked Pad Thai noodles, cooled and drained*
1/4 cup honey
1/4 packed cup fresh mint leaves, finely chopped
6 (8-inch) rice paper rounds*
6 medium strawberries, stemmed
1 mango, halved, peeled, seeded and cut into 1/4-inch thick slices
6 tablespoons sliced almonds, toasted* see Cook's Note
1/4 cup packed fresh mint leaves, finely chopped
1/4 cup honey
1/4 cup fresh lime juice (about 2 to 3 large limes)

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 .

Yellow Chile Spring Rolls and Tropical Fruit Salad image

Provided by Herb Mesa

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 16

1/2 pound scallops, cleaned
2 tablespoons hoisin sauce, divided
4 ounces bean sprouts
4 rice spring roll wrappers, soaked in water until pliable
8 yellow chile peppers, julienned
2 scallions, julienned
1 carrot, julienned
1 yellow zucchini, julienned
4 ounces crab meat
Tropical Fruit Salad, recipe follows
1 cup chopped papaya
1/2 cup chopped mango
1/2 cup fresh lemon juice
1 tablespoon minced fresh ginger
1 tablespoon honey
Sprig fresh cilantro, for garnish

Steps:

Pat scallops dry completely. Toss the scallops and 1 tablespoon hoisin sauce together in a bowl. In a medium nonstick saute pan over medium-high heat, add the scallops and cook until opaque in color, turning occasionally. Remove the scallops. In another small saute pan over medium-high heat, add the bean sprouts. Add the remaining hoisin sauce and saute the bean sprouts until they are warmed through, but still crispy. Remove the sprouts and let cool.
Place the pliable spring roll wrappers on a clean surface. Divide the scallions, carrots, zucchini, and crab meat evenly among the wrappers. Fold the sides in, then roll the wrapper up, like a burrito, so the filling can't fall out. Serve the spring rolls with the Tropical Fruit Salad.
Mix the papaya, mango, lemon juice, ginger, and honey in a bowl. Toss to combine well. Garnish with cilantro.