Fresh Kimchi Spring Rolls

blender

Prep time

45 mins

skillet

Cook time

timer

Total time

45 mins

These creamy, tangy, and fresh kimchi spring rolls are the ultimate chilled appetizer for any party or potluck!

Source

Instructions

  1. 1

    Combine the soy sauce, rice wine vinegar, sriracha, grated ginger, and garlic in a mixing bowl. Whisk together and stream sesame oil in very slowly while whisking to emulsify. Stir in green onions and set dipping sauce aside.

  2. 2

    Add kimchi, peanuts, peanut butter, maple, and toasted sesame oil to a food processor.

  3. 3

    Pulse until a thick, chunky, well-combined paste forms. Texture is a good thing, so don’t process it to the point of being smooth. Set aside in the fridge.

  4. 4

    Julienne bell peppers, carrots, cucumber, and cut green leaf lettuce into 2 inch pieces.

  5. 5

    Fill a shallow cookie sheet with warm water next to a clean cutting board or other suitable, clean work surface.

  6. 6

    Dip the edible spring roll wrapper in the shallow warm water until soft and pliable, but not overly mushy.

  7. 7

    Transfer to your clean work surface and carefully fill the spring roll wrapper with lettuce on the bottom, a 1-2 Tablespoon scoop of kimchi filling in the middle, a few julienned veggies and another piece of lettuce on top.**

  8. 8

    Gently wrap each spring roll, tucking in the sides to keep all of the filling from falling out.

  9. 9

    Sprinkle each spring roll with sesame seeds (optional, but they add a nice texture and help keep the finished rolls from sticking together and tearing.)

  10. 10

    Repeat steps 5-8 until all of your filling is used up.

  11. 11

    Serve fresh kimchi spring rolls cut in half with dipping sauce. Enjoy!

Ingredients

Servings:

(1 spring roll each)

Dipping Sauce:

  • R 0.33 cup soy sauce ($0.26)
  • R 0.33 cup rice wine vinegar ($1.44)
  • R 1 Tbsp sesame oil ($0.32)
  • R 1 Tbsp sriracha ($0.25)
  • R 1 minced green onion ($0.10)
  • R 1 minced garlic clove ($0.05)
  • R 1 inch ginger, peeled and grated ($0.15)

Summer Roll Veggies + Kimchi Filling:

  • R 1 cup kimchi ($2.99)
  • R 1 cup roasted unsalted peanuts ($1.24)
  • R 2 Tbsp peanut butter ($0.12)
  • R 1 Tbsp maple syrup ($0.31)
  • R 2 Tbsp toasted sesame oil ($0.64)
  • R 2 bell peppers, julienned ($2.98)
  • R 2 carrots, julienned ($0.18)
  • R 1 cucumber, seeded and julienned ($0.82)
  • R 1 head green leaf lettuce, cut into 2-inch pieces ($1.97)

To assemble:

  • R 1 package spring roll rice paper wrappers ($1.46)

BETA