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Pineapple Summer Rolls
By Bart Umidi, Executive Chef
The Westin Maui Resort & Spa, Ka'anapali
- Ingredients:
- Use a dish with warm water to soften the rice paper.
- Cut the vegetables (red onion, bell pepper and carrot) into thin strips.
- Set aside a third of the mixed vegetables for the noodle garnish.
- Lay the softened rice paper on a clean towel.
- Arrange the lettuce, pineapple, herbs and portion the balance vegetables evenly on both the rice papers.
- Roll the rice paper into a tight roll to enclose the filling and seal. Slice each roll in half on an angle.
- Combine the sauce ingredients with the one third of the vegetables set aside.
- Cook the noodles and use 2 tablespoons of the sauce to dress the noodles.
- To plate the summer rolls, arrange the noodles on a plate and the dish of sauce.
- Garnish with orchid and tea leaf.
2 pieces of rice paper
2 pieces of Romaine lettuce leaves
2 Tbsp. Herbs - (mint, basil, cilantro)
1½ oz. vegetables - (red onion, bell pepper, carrot)
2 pieces grilled pineapple spear
2 oz. Chuka Soba noodles
Sauce
4 Tbsp. that Sweet Chili Sauce
¼ tsp. sesame oil
1 Tbsp. soy sauce
1 tsp. rice vinegar
Preparation
Note:
Chuka soba noodles are a Japanese wheat noodle. Any fine noodle can be used as a substitute.