Under 30 Minutes
Kiwi Summer Roll
Using kiwi instead of shrimp makes this summer roll a perfect vegetarian treat.
Source
Body+Soul, 2009Get More
Subscribe to Our Magazines
Ingredients
-
1 1/2 ounces thin rice noodles
-
1/4 cup fresh mint leaves
-
4 tablespoons honey
-
1 tablespoon fresh lime juice
-
1/8 teaspoon Aleppo chili powder
-
8 round rice-paper wrappers (8-inch)
-
4 kiwifruit, peeled, sliced in half lengthwise, then thinly sliced crosswise
-
1/3 cup peanuts, coarsely chopped
Directions
-
Step 1
Cook noodles according to package directions. Drain and rinse under cool water; pat dry with paper towels. In a medium bowl, toss noodles with mint and 1 tablespoon honey.
-
Step 2
For the dipping sauce, whisk together remaining 3 tablespoons honey, lime juice, chili powder, and 1 tablespoon water in a small bowl. Set aside.
-
Step 3
For each roll, soak a wrapper in a bowl of warm water until softened, about 30 seconds. Lift out and transfer to work surface. Lay 1/8 of sliced kiwi, 1/8 of noodles, and 1/8 of peanuts at one end of wrapper. Fold ends in and roll tightly to enclose filling. Cover with a damp cloth until ready to serve. Repeat with remaining rice-paper wrappers. Halve rolls. Serve with dipping sauce.
The rice noodles are being cooked too long if they are soggy.
I can't see the recipe either. (??)
Where is the recipe?? The only thing displayed is one comment from katherinescatering saying that she followed the recipe?
I love the idea of this... but I followed the recipe perfectly and wound up with bundles of rice noodles in soggy, rubbery wrappers. Notes- 1. Doesn't say to, but noodles need to be chopped otherwise its like a clump of spaghetti that you're choking on. 2. The flavor is very light, almost nonexistent so I added strawberries to the wrapper and a bit of sugar to the sauce. 3. The wrappers don't firm up by sitting under a damp cloth. Next time I do this I'd bake them in wonton wrappers instead.