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Kimchi Summer Rolls with Almond Dipping Sauce Recipe

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3.9 from 71 reviews

These Kimchi Summer Rolls with Almond Dipping Sauce are a refreshing, flavorful vegetarian appetizer filled with fresh veggies, sautéed cremini mushrooms, creamy avocado, and tangy spicy kimchi. Wrapped in delicate rice paper, they offer a perfect balance of textures and a deliciously nutty, garlicky almond dipping sauce to complement every bite.

Ingredients

Almond Dipping Sauce

  • 1/2 cup almond butter
  • 1/4 cup low sodium soy sauce or tamari (gluten free option)
  • 2 cloves garlic, peeled
  • 1/2 inch fresh ginger, peeled
  • 2 tbsp sesame oil
  • 1 jalapeño, diced, seeds and stems removed for less spice

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 (gluten free option)
  • 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
  • 3/4 cup Nasoya Spicy Kimchi
  • Fresh cilantro leaves

Instructions

  1. Prepare the Almond Dipping Sauce: Combine the almond butter, soy sauce or tamari, garlic, ginger, sesame oil, and jalapeño in a food processor. Pulse until smooth and combined. If the sauce is too thick, add water a tablespoon at a time until reaching desired consistency. Transfer to a bowl and set aside.
  2. Sauté the Mushrooms: Heat sesame oil in a pan over medium heat. Add diced garlic and ginger, cooking for about 1 minute until fragrant. Add the diced cremini mushrooms and soy sauce, cooking for 3 to 5 minutes until the mushrooms are slightly browned. Remove from heat and let cool completely.
  3. Prepare the Avocado: Slice the avocados and sprinkle with black sesame seeds, if using, for added texture and flavor.
  4. Soften the Rice Paper: Fill a large bowl with room temperature water. Submerge one piece of rice paper in the water for 6 to 10 seconds until it softens but remains pliable. The rice paper will continue to soften as you begin assembling the rolls.
  5. Assemble the Rolls: Place two softened rice papers on top of each other on a flat surface. In the center, layer a handful of spinach, sliced avocado, shredded carrots, shredded cabbage, about 1 teaspoon of the cooked mushrooms, 2 tablespoons of spicy kimchi, and fresh cilantro leaves. Carefully roll up the rice paper like a burrito, folding in the sides as you go, and place on a cutting board. Repeat the process with the remaining ingredients.
  6. Slice and Serve: Using a sharp knife, cut each roll into 2 to 3 bite-sized pieces. Serve the sliced summer rolls with the prepared almond dipping sauce for dipping and enjoy immediately.

Notes

  • Use tamari instead of soy sauce for a gluten-free version.
  • If the almond dipping sauce is too thick, add water gradually to thin it out to preferred consistency.
  • Remove jalapeño seeds to reduce heat or leave some seeds for extra spice.
  • Rice paper softens quickly—work efficiently to avoid tearing.
  • Customize fillings with other vegetables like bell peppers or cucumber if desired.

Find it online: https://recipethrive.com/kimchi-summer-rolls-with-almond-dipping-sauce-recipe/