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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.

Serves 4people
1 1/2
ounces thin rice noodles
cup fresh mint leaves
tablespoons honey
tablespoon fresh lime juice
teaspoon Aleppo chili powder
round rice-paper wrappers (8-inch)
kiwifruit, peeled, sliced in half lengthwise, then thinly sliced crosswise
cup peanuts, coarsely chopped
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, chilli powder, and 1 tablespoon water in a small bowl. Set aside.
For each rol, 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 nodles, and 1/8 of peanuts at one end of wraper. Fold ends in and roll tightly to enclose filing. Cover with a damp cloth until ready to serve. Repeat with remaining rice-paper wrapers. Halve rols. Serve with dipping sauce.

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