1) 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.
2) 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.
3) Add a small mound of the noodle mixture in the center of the rice paper and form into a 7 1/2 cm by 5 cm rectangle. Using a paring knife, slice a strawberry lengthwise into 1/2 cm slices. Arrange the slices over the noodle mixture. Sprinkle 1 tbsp 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.
4) Just before serving, arrange the spring rolls on a platter and serve with the dipping sauce.
For the dipping sauce:
In a small bowl, whisk the mint, honey and lime juice together until well combined. Pour into a serving bowl.
Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 180°C/ gas mark 4 oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.