Fresh Kimchi Spring Rolls

Name: Fresh Kimchi Spring Rolls
Prep time: 45 min
Total time: 45 min
Yield: 8 (1 spring roll each)
Ingredients: 1/3 cup soy sauce; 1/3 cup rice wine vinegar; 1 Tbsp sesame oil; 1 Tbsp Sriracha; 1 minced green onion; 1 minced garlic clove; 1 inch Ginger, peeled and grated; 1 cup kimchi; 1 cup roasted unsalted peanuts; 2 Tbsp peanut butter; 1 Tbsp maple syrup; 2 Tbsp toasted sesame oil; 2 bell peppers, julienned; 2 carrots, julienned; 1 cucumber, seeded and julienned; 1 head green leaf lettuce, cut into 2-inch pieces; 1 package spring roll rice paper wrappers

User Reviews

4.8

12 reviews

Excellent

Prep Time
45 mins
Total Time
45 mins
Servings
8 (1 spring roll each)
Calories
377 kcal
Course
Appetizer
Cuisine
Asian

Fresh Kimchi Spring Rolls

Jeffrey Yu

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

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Ingredients

Servings

Dipping Sauce:

1/3 cup soy sauce $0.26
1/3 cup rice wine vinegar $1.44
1 Tbsp sesame oil $0.32
1 Tbsp Sriracha $0.25
1 minced green onion $0.10
1 minced garlic clove $0.05
1 inch Ginger, peeled and grated $0.15

Summer Roll Veggies + Kimchi Filling:

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

To assemble:

1 package spring roll rice paper wrappers $1.46

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Instructions

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.
Add kimchi, peanuts, peanut butter, maple, and toasted sesame oil to a food processor.
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.
Julienne bell peppers, carrots, cucumber, and cut green leaf lettuce into 2 inch pieces.
Fill a shallow cookie sheet with warm water next to a clean cutting board or other suitable, clean work surface.
Dip the edible spring roll wrapper in the shallow warm water until soft and pliable, but not overly mushy.
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.**
Gently wrap each spring roll, tucking in the sides to keep all of the filling from falling out.
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.)
Repeat steps 5-8 until all of your filling is used up.
Serve fresh kimchi spring rolls cut in half with dipping sauce. Enjoy!

Notes

*If you are vegan, make sure to check that the kimchi you are buying does not list fish as an ingredient. If you are not vegan, no worries!
**Don’t let the kimchi filling touch the spring roll paper. It won’t firm up and is more likely to tear or stay mushy. You want the spring roll/rice paper wrapper to firm up as the finished spring rolls sit out for a bit.