KIMCHI SUMMER ROLLS WITH ALMOND DIPPING SAUCE

Serving Size 6 Rolls

Prep Time 40 mins

Cook Time 5 mins

Difficulty Medium

Ingredients

FOR THE ALMOND DIPPING SAUCE

  • ½ cup almond butter
  • ¼ cup low sodium soy sauce or tamari for GF
  • 2 cloves garlic peeled
  • ½ inch fresh ginger peeled
  • 2 tbsp sesame oil
  • 1 jalapeño diced, seeds and stems removed for less spice

FOR THE KIMCHI SUMMER ROLLS

  • 1 tbsp sesame oil
  • 3 cloves garlic diced
  • 1 inch fresh ginger peeled and diced
  • 1 tbsp low sodium soy sauce or tamari for GF
  • 1 cup cremini mushrooms diced
  • 2 small avocados sliced
  • black sesame seeds optional
  • 12 pieces rice paper
  • 1 cup spinach
  • 1 cup carrots shredded
  • 1 cup green cabbage shredded
  • ¾ cup Nasoya Spicy Kimchi
  • cilantro
Created by This Savory Vegan

Preparation

  1. Prepare the almond dipping sauce by combining all of the ingredients in a food processor and pulsing until combined. Add water if needed. Pour into a bowl and set aside.
  2. Heat the sesame oil in a pan over medium heat. Add the garlic and ginger and cook for 1 minute. Add the mushrooms and soy sauce and cook for 3-5 minutes, or until the mushrooms have slightly browned. Remove from the pan and allow to cool completely while you prep the other veggies.
  3. Slice the avocado and sprinkle with sesame seeds.
  4. Fill a large bowl with room temperature water. Soak 1 piece of rice paper in the water for 6-10 seconds. You want the rice paper to be soft but pliable - it will continue to soften as you fill it
  5. Place 2 pieces of soaked rice paper* on top of each other on a flat surface. Layer spinach, avocado, carrots, cabbage, 1 tsp mushrooms, 2 tbsp kimchi and cilantro in the center of the rice paper. Roll it up like a burrito and place on a cutting board. Repeat the process with the rest of the ingredients. Use a sharp knife and cut each roll into 2-3 pieces.
  6. Serve the rolls with the almond dipping sauce.
  7. *By using 2 pieces of rice paper it will make them easier to roll and less likely to tear.

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