Jasmine Risotto Spring Rolls with Vanilla Dipping Sauce

Vegetarian Times Issue: March 1, 2008   p.73

Directions

1. To make Spring Rolls: Steep tea bags in 3 cups boiling water 5 minutes. Remove tea bags, and set tea aside.
2. 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 and strawberries. Cool.
3. 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 with remaining wrappers, fruit, and rice. Place on large platter or baking sheet to keep rolls from touching. Chill 2 hours, or overnight.
4. To make Vanilla Dipping Sauce: Combine all ingredients in saucepan, and bring to a boil. Reduce heat to medium-low, and simmer 3 to 4 minutes, stirring constantly, or until thickened. Cool.
5. Serve rolls whole or cut them on diagonal between kiwi and strawberry slices. Serve with small bowls of Vanilla Dipping Sauce.