Kimchi Summer Rolls

5 from 6 votes

These kimchi summer rolls are fresh, flavorful, and filled with nutrients. The star of this vibrant veggie show is naturally fermented kimchi, which is rich in probiotics to give your gut the boost it needs to help power your immune system.

Prep Time15

Cook Time5

Total Time20

Course: Appetizer, lunch, Main Course, Side Dish, Snack

Cuisine: Japanese

Keyword: asian-inspired recipe, fermented foods, gut healthy, healthy recipe, kimchi, light and healthy, quick and easy, summer roll

Servings:

Calories: 377kcal

Author: Nicole Kendrick

Ingredients

Summer Rolls:

1 package kimchi
1 cucumber, sliced
1 cup red cabbage, shredded
1 cup carrot, shredded
1 bunch kale, chopped purple or lacinato (dinosaur)
2-3 TBS toasted sesame seeds
4 Large rice paper wrappers

Almond dipping sauce:

½ cup almond butter natural
¼ cup coconut aminos
⅛ teaspoon fresh ginger grated
2 TBS toasted sesame oil
⅛ jalapeño deseeded

Instructions

Make the dipping sauce:

Place sauce ingredients in a food processor or blender, and blend until smooth and set aside.

Make the summer rolls:

Fill a large bowl with cool water.
Dip one rice paper wrapper in the water for 5-7 seconds. The rice paper should be soft, but pliable. Do not oversoak, the wrapper will continue to soften as it sits.
Place rice paper on a smooth and even surface, such as a cutting board or clean kitchen countertop, and layer in the filling ingredients in whatever order and quantities you prefer.
Roll and seal the rice paper by rolling from the bottom of the wrapper toward the top and folding in each side like an envelope.
Serve rolls immediately, or refrigerate for up to 4 hours before eating with dipping sauce on the side.

Notes

Have all of your ingredients prepped and within reach, this will help you to assemble the summer rolls quickly and avoid the rice paper wrapper sticking after moistening.

Assemble one summer roll at a time and roll each tightly.

Nutrition