Set up a wrapping station. Have a large baking
dish (big enough to completely submerge a rice paper sheet) filled
with warm water. Next to that, have your package of rice paper, then
your fruit, then your large plate, paper towels or a kitchen towel,
then serving plate covered with plastic wrap.
Place one rice paper sheet into water and press down softly to cover.
Allow to sit 1 minute, then pull out gently-don't tear it! Place it
flat down on plate and place slices of banana and strawberry at the
bottom corner. Fold up corner, then fold over. Wrap in the sides,
then roll all the way up. It should look like a small egg roll. Best
is 4 slices banana and a little over half a strawberry per roll. Its
better to under fill than to overfill, as the paper will tear. Place
on your serving plate and cover with the plastic wrap.
Wipe off your rolling plate and repeat with remaining sheets and
fruit, placing under plastic wrap after each one to keep from drying
out.
After all wraps are used up, uncover rolls and (with a very sharp
knife), cut each in half on the diagonal. Arrange attractively on
a serving plate and divide soy yogurt between 4 small dipping bowls
(1 for each person). Garnish with a drizzle of sauce and a sprig of
mint.
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