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.
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.
For the dipping sauce, whisk together remaining 3 tablespoons honey, lime juice, chili powder, and 1 tablespoon water in a small bowl. Set aside.
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.
Aleppo chili powder is both sweet and spicy, with cuminlike undertones.