Kimchi Fresh Rolls by Chef Jess Rice
Originally shared in Edible Nashville Magazine https://ediblenashville.ediblecommunities.com/recipes/kimchi-spring-rolls
This recipe is the ultimate crowd pleaser, whether you’re typically a fan of kimchi or not. It’s a great bite to share when you have company over and the filling alone makes a great healthy topping on salad in place of the same old tuna salad. The flavors and textures balance so perfectly in this one that it became an instant hit when I opened my first restaurant, AVO. AVO is still open in Nashville and is bringing healthy vegan eats to Nashville under new ownership, so if you’re visiting Music City any time soon, be sure to pay them a visit!
I changed my original kimchi spring rolls recipe slightly to make it more affordable, but it still packs the same punch. This recipe is a show-stopping, gut-healthy appetizer for a game night or potluck. The spring rolls don’t keep particularly well for more than a day, but any extra kimchi filling and veggies will take any salad to the next level!
KIMCHI FILLING
½ cup roasted unsalted peanuts ($0.62)
1 Tbsp soy sauce ($0.06)
1 Tbsp toasted sesame oil ($0.30)
1 Tbsp tahini ($0.16)
½ cup kimchi (check the label to make sure there’s no fish sauce if you’re trying to make these completely vegan) ($1.51) I would love to link to our/my recipe for kimchi, happy to submit that to BudgetBytes. It’s inexpensive (and a great way to use some leftovers) but it is labor intensive.
1 tsp maple syrup ($0.11)
VEGGIES + RICE PAPER
10 rice paper wrappers ($0.66)
1 med red bell pepper ($1.48)
1 cucumber, seeded. ($0.78)
· 1 carrot, peeled and julienned. ($0.16)
· 3 cups of any variety of salad greens ($1.35)
· 1 tsp sesame seeds for garnish ($0.14)
PAD THAI DIPPING SAUCE (This also makes a great salad dressing!)
1/4 cup smooth natural peanut butter ($0.33)
1/2 inch fresh ginger, grated ($0.09)
1/4 cup hot water ($0.00)
1 Tbsp soy sauce ($0.06)
½ lime, juiced ($0.12)
1 Tbsp maple syrup ($0.35)
1 clove garlic, crushed. ($0.08)
1 small jalapeno, seeded ($0.25)
Servings: 5
Total Cost: $8.61
Per serving cost: $1.72
Instructions:
1. Roughly process all kimchi filling ingredients in food processor until a textured (not smooth) paste forms. Stop your food processor as needed to scrape down sides. Set aside (the mixture will continue to thicken as the chopped peanuts absorb the liquid from the kimchi, which is what you want!)
2. Make your dipping sauce by throwing all the ingredients into a blender and blending until completely smooth. You may need to stop and scrape down the sides of your blender periodically and add a little extra warm water.
3. Prep all veggies and set up a little rolling station with each julienned vegetable, your kimchi filling, and fresh greens ready to go. (I love adding cilantro to my greens, so if you have some on hand from another recipe, go for it!)
4. When your fillings are ready to go, take one rice paper wrapper at a time and soak it in warm water for five seconds or until it is soft and limp like a wet paper towel. Lay the soft wrapper on a clean surface, place the fillings on top near one side and then roll the wrapper around them. Fold the left and right sides in as you roll to close the ends. Here is an excellent video of how to roll them. (There used to be a link on Beth’s spring rolls recipe but it’s no longer working. We could easily do a new quick video for this recipe.)
5. Sprinkle each spring roll with sesame seeds and cut them diagonally in half once they have firmed up a bit at the end of your rolling party.
6. Serve with a generous portion of Pad Thai Dipping Sauce and enjoy!
Tip #1: Don’t overfill your spring rolls!
Tip #2: Try to make a bed with the veggies and lettuce for the kimchi filling to lay on top of so your rice paper can firm up. They are less likely to tear if the finished spring rolls touch you sprinkle some sesame seeds on the sides. The rice paper remains sticky for a few minutes after rolling.
