Ingredients
Spring Rolls
4 jasmine tea bags or 2TBSP loose Jasmine Tea Secured in a cheese cloth bag.
3 oz. Thai Sweet rice
1 Tbs. honey
1/2 vanilla bean
2 kiwi, finely diced, 4 slices reserved
5 strawberries, finely diced, 4 slices reserved
4 spring roll wrappers
Vanilla Dipping Sauce
1 Cup So Delicious Vanilla Coconut milk (in the refrigerated carton not the can.)
2 Tbs. sugar
1/2 tsp. cornstarch
1/4 tsp. grated lemon zest
1/4 vanilla bean
Preparation
To make Spring Rolls:
Steep tea bags in 3 cups boiling water 5 minutes. Remove tea bags, and
set tea aside.
Heat rice in large sauté pan over medium-high heat.
Gradually add hot tea 1/2 cup at a time, allowing rice to absorb tea after each addition, stirring continuously.
Stir in honey, and scrape vanilla seeds from pod into pan before adding last 1/2 cup tea. Cook until rice is tender, and remove from heat. Fold in kiwi & strawberries. Let cool.
Dip 1 spring roll wrapper in bowl of cold water 15 to 20 seconds, or until softened. Carefully lay wrapper flat on work surface, and place 1 kiwi slice and 1 strawberry slice side by side in center.
Spoon 2-Tbs. log of rice mixture in center of spring roll wrapper on top of fruit.
Fold in sides of spring roll wrapper, and tightly roll up. Repeat w/remaining wrappers, fruit, and rice. Place on large platter or baking sheet to keep rolls from touching.
Chill 2 hours, or overnight.
To make Vanilla Dipping Sauce: Slowly combine all ingredients in saucepan, and bring to a low boil.
Reduce heat to medium-low, and simmer 3 to 4 minutes, stirring
constantly, or until thickened. Cool.
Serve rolls whole or cut them on diagonal between kiwi and strawberry
slices. Serve with small bowls of Vanilla Dipping Sauce.
