Fresh Kimchi Spring Rolls
These creamy, tangy, and fresh kimchi spring rolls are the ultimate chilled appetizer for any party or potluck!
Servings: 8 (1 spring roll each)
Calories: 377kcal
Equipment
- Food Processor
Ingredients
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
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!
See how we calculate recipe costs here.
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.
Nutrition
Serving: 1summer roll | Calories: 377kcal | Carbohydrates: 44g | Protein: 13g | Fat: 17g | Sodium: 1008mg | Fiber: 4g