Fresh Kiwi Summer Roll Recipe 445
FRESH KIWI SUMMER ROLL RECIPE - (4.4/5)
Provided by á-175897
Number Of Ingredients 8
Steps:
- 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.
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- You can watch the video in the post for visual instructions.First, prepare the noodles as per the package instructions. You can either boil them for some seconds or simply soak them in hot water for a couple of minutes. However, this will vary based on the type of noodle and the brand. Drain the hot water and rinse the noodles with cool water.Optional step: If you’d like to color your noodles, you can separate them into portions and mix them with the natural color of your choice. Pink = beet juice, Blue/turquoise = blue spirulina powder, Yellow= turmeric powder.
- While the noodles cool, it’s time to prepare the rest of your fillings. Finely chop, slice, shred, or spiralize the vegetables.
- If you want to use chickpeas, I recommend crisping them up slightly in a saucepan with a bit of oil and soy sauce (GF or tamari).
- First, place a damp kitchen towel onto your working surface.I’ve found this is the best way to avoid the rice paper from sticking to your surface.
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- 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.
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