Kiwi Rice Paper Wraps
Contributed by: Michael Abramson of M Vegetarian Recipes
I typically make these rolls with mango and red chili flakes... With two little twists it delivers a whole new taste experience. I replaced the mango with kiwi and used crushed aleppo chili instead of red chili flakes.
- 1-1/2 oz thin rice vermicelli noodles
- 1/4 Cup mint leaves - finely chopped
- 1 Tbsp honey
- 1 Tbsp lime juice
- 1/8-1/4 tsp Aleppo chili pepper
- 3 Tbsp honey
- 1 Tbsp warm water
- 8 - rice paper wraps - 6 or 8"
- 4-5 kiwi - peeled, halved and thinly sliced
- 1/2 Cup peanuts - lightly toasted and coarsely chopped
Cook noodles - drain and rinse well under cold water. Drain well again and toss noodles with mint and 1 Tbsp honey.
For Dipping Sauce:
Whisk together 3 Tbsp honey, lime juice, chili powder and 1 Tbsp water. Set aside.
Soak wrapper in a bowl of warm water until soft - about 30 seconds. Transfer to a clean towel spread out on your work surface. Add 1/8 of noodle mixture, peanuts and kiwi in a row about 1" in from edge closest to you. Fold sides in and roll tightly to seal. Repeat with remaining rice paper wraps and filling ingredients.
Cover with a lightly dampened cloth until ready to serve.
To serve, cut rolls in half on the diagonal and serve with dipping sauce.
(from the spice label) Aleppo chili pepper comes from northern Syria, near the town of Aleppo, which is considered one of the culinary meccas of the Mediterranean. It has a moderate heat level with some fruitiness and mild, cumin-like undertones, with a hint of a vinegar, salty taste.