September 16, 2011

Kiwi Mango Fresh Rolls with Lime Dipping Sauce

kiwi mango summer rolls

Starting this blog has encouraged me to try new things in the kitchen that I may never have challenged myself to do otherwise, like making a savoury crepe dish and shaped yeast bread, and using familiar ingredients in new ways, like asparagus ribbons and frozen banana ice cream. The best part about trying new things is that I realize how easy recipes that have always intimidated me actually are.

These fresh rolls are a perfect example of something I’ve always wanted to make but have been too scared to actually try. The idea of trying to make the filling myself and then somehow wrap it up in rice paper seemed like something only professionals could do, but it turns out they’re not only easy to make, but fun too! You just have to make sure you don’t put too much filling in a roll, then roll it up tightly around the filling. And be careful with the wrappers because they get quite sticky, so if you accidentally fold it in a way you don’t like, it might be hard to undo!

The hardest part about them was actually finding the rice paper rolls in the grocery store (I ended up finding them in the international aisle) so if you’re unsure what to look for, here’s a picture of what I used to give you an idea:

kiwi mango summer rolls

For my first fresh roll attempt I chose a recipe for kiwi summer rolls from Eating Well, but decided to throw some mango in there too, since it complements the other flavours in the roll really well. These didn’t take very long to make and turned out so pretty! They were also really tasty and so different from anything I’d usually eat. All the flavours – lime, honey, mango, kiwi, mint, and a hint of chili pepper - worked well together, creating the perfect combination of sweet and spicy. The rolls really absorb the lime dipping sauce which I loved, so I definitely wouldn’t recommend leaving the sauce out!

These would be a great appetizer to bring to a party if you want to impress your friends! You can customize the recipe below to your tastes (I should note that if you don’t like spicy food you might want to omit the red pepper flakes in both the rolls and the sauce) or create your own flavour combination – have fun!

kiwi mango summer rolls

Kiwi Mango Fresh Rolls with Lime Dipping Sauce

Adapted from Eating Well

Makes 8 rolls


1 1/2 ounces thin rice noodles (vermicelli)
1/4 cup fresh mint leaves, chopped
1/4 teaspoon red pepper flakes, divided
1/4 cup honey, divided
2 tablespoons fresh lime juice
8 round rice-paper wrappers (8-inch)
4 kiwifruit peeled, sliced in half lengthwise, then thinly sliced crosswise
1 mango, julienned
1/3 cup peanuts, coarsely chopped


Cook the rice noodles according to package directions (mine only required boiling them for 1 minute). Drain and rinse under cool water, and pat dry with paper towels. Transfer to a medium bowl and toss with the chopped mint, 1/8 teaspoon red pepper flakes, and 1 tablespoon of honey.

To make the dipping sauce, whisk together the remaining 3 tablespoons honey, lime juice, 1/8 teaspoon red pepper flakes, and 1 tablespoon water in a small bowl.

For each roll, soak a rice paper wrapper in a bowl of warm water until softened, according to package directions (10-30 seconds). Transfer to a work surface or clean tea towel. In the centre of the right half of a wrapper, lay 1/8 of the noodle mixture, 1/8 of the kiwi, 1/8 of the mango, and 1/8 of the peanuts. Fold the top and bottom of wrapper over filling. Wrap the right end of the wrapper tightly over filling, then roll tightly toward the left to enclose filling. Cover with a damp tea towel until ready to serve. Repeat with remaining wrappers.

Cut each roll in half on the diagonal (if desired) and serve with dipping sauce.

1 comment:

  1. I've always been too intimidated to try making my own fresh rolls too, so I'm very impressed that you mastered them on your first try! I like the kiwi-mango-lime combination too


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