Kiwi Summer Rolls
Now for the next of the recipes from my dinner party: the appetizer. Appetizers are one of those things where if you do them well, everyone notices. When I started planning the dinner party menu, I was really hoping that these kiwifruit summer rolls would be a big hit. It was such an interesting combination of flavors, textures, and cuisines—kind of a tropical Asian dish. One of my goals of the summer is to submit a picture to foodgawker.com and have it be accepted. I was thinking that this might be the dish that would do it.
While the mixture of kiwi, honey, mint, and lime was definitely delicious, wrapping these things in rice paper with rice noodles will take a bit more practice before it can be foodgawker.com-worthy. Cutting them was especially difficult; those elegant diagonal cuts they showed in the cookbook turned more into trying to rip the noodles and divide everything as easily as possible. But just because it doesn’t look fantastic doesn’t mean it can’t taste that way. A good dish for its flavors, but make sure you practice it before you unveil at dinner parties!
You can also add chopped peanuts but I omitted them due, making a little bit of a lighter roll.
Kiwi Summer Rolls (from Power Foods)
1 ½ ounces thin rice noodles
¼ cup fresh mint leaves
3 tbs honey
2 tbs freshly squeezed lime juice
1/8 tsp chili powder
8 round rice-paper wrappers (8 inches)
1/3 cup chopped peanuts (optional)
- Cook noodles according to directions on package. Run under cold water, the drain and rinse. Mix with mint and 1 tbs honey.
- Make the dipping sauce with the lime juice, chili powder, rest of the honey, and 1 tbs water. Set aside in a small bowl.
- Soak wrapper in a bowl of warm water until it is softened, about 30 seconds. Do this one at a time as you make each roll. Place 1/8 of kiwi and 1/8 of noodles at one end of the wrapper. Fold ends and roll tightly. Repeat with each roll and set under damp cloth as you are making the other rolls.
- Slice diagonally and serve with the dipping sauce.
Recipe from Power Foods by the Editors of the Whole Living Magazine