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Under 30 Minutes

Kiwi Summer Roll

A twist on the traditional Vietnamese summer roll, this innovative version makes for a refreshing afternoon snack or light appetizer. Using kiwi instead of shrimp makes it a perfect vegetarian treat.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Body+Soul, March 2009


  • 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


  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.

  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.

  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.

Cook's Notes

Aleppo chili powder is both sweet and spicy, with cuminlike undertones.

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