Kimchi Summer Rolls

Kimchi summer rolls made with crunchy raw veggies and cooked rice noodles with kimchi and almond butter sauce. Perfect for a light and spicy wrap!

Lunch is the meal of the day that gives me the most trouble. 

And by trouble, I mean this picture:

Me standing in front of the refrigerator staring deadpan at vegetables, willing them to magically make themselves into a cohesive meal. 

When this happens, I usually suffice with a big plate of hummus, veggies, and crackers. 

When I was in Germany, it’s common to only eat “hot” once per day. 

This means they only cook one meal. 

Which means if there’s a big feast around lunchtime, dinner is usually bread with meat and cheeses. 

While I don’t do meats and cheeses, or bread for that matter, I do like the idea of only cooking once. 

And with warmer weather, I’m craving cool, light, refreshing things for my mid-day meal. 

This week I decided to mix it up and make myself something fresh, light, and unique for lunch. 

Allow me to introduce you to Kimchi Summer Rolls, your new favorite summer lunchtime meal or appetizer. 

These spring rolls are made with crunchy raw veggies and cooked rice noodles with kimchi and an addicting almond butter sauce. 

This will absolutely be a repeat meal at F&V this summer, I hope it will be for you too!

Grab yourself a plate and make yourself something *good* for lunch. 

So, to be fair, there is a slight amount of cooking and prep involved in this recipe.

You do have to cook the rice noodles in advance. 

I recommend doing this on Sunday and storing them in refrigerator to create summer rolls all week long.

Alternatively, you can also sub jasmine rice instead for a different variation. 

Next, prepare the almond butter sauce.

You need:

• almond butter 
• Tamari Lite
• maple syrup
• chili garlic sauce
• lime juice
• filtered water

That’s it!

Add all of the ingredients to a small mixing bowl and whisk everything with a fork to combine.

Add the filtered water as needed to thin out the mixture.

You want it to be thick but pourable. 

Alternatively, you can add all of the ingredients to a high-speed blender or food processor, but I usually prefer to mix by hand to conserve dishes! 

Transfer the almond butter sauce to the refrigerator until you’re ready to serve. 

Now it’s time to gather ingredients for our summer rolls.

You need:

• rice paper wraps 
• rice noodles
• avocado (optional)
• carrot
• cucumber
• arugula
• Eden Foods Organic Kimchi Sauerkraut
• cilantro 
• black sesame seeds 

That’s it!

Transfer the soaked rice paper to a cutting board or plate to assemble the wraps.

Add the cooked rice noodles, avocado, sliced vegetables, arugula, kimchi, and cilantro to the wraps in a thin layer.

For the prettiest wraps, I recommend adding the sliced vegetables and greens at the BOTTOM to ensure they’ll be visible face-side up when you roll your wrap. 

Fold in the sides and roll the rice paper wrap up like a burrito. 

Repeat this process until all of the rice paper wraps are used up. 

I love getting a bite of Eden Foods Organic Kimchi Sauerkraut with every bite of summer roll. 

Kimchi in spring rolls is the best! 

This sauerkraut is special because it combines traditional kimchi spice with a the mellow flavors of traditional kraut. 

This is the best of both worlds for someone like me, who is a bit sensitive to spicy foods and heat.

Because this Kimchi Saurekraut is a fermented food, it has loads of health benefits! 

Fermentation produces many healthy compounds not found in raw foods that boosts gut health and immune strength.

It’s made with antioxidant potent vegetables, herbs, and spices, like 100% organic red bell peppers, onions, garlic, ginger root, cayenne pepper, yellow mustard seed, and chili pepper.

It’s delicious and I highly recommend wrapping a spoonful (or two!) in these summer rolls. 

Pro tip: Drain the kimchi sauerkraut well before adding to the rolls to ensure it doesn’t make for sad soggy spring rolls. 

Transfer the wraps to a plate and serve them with black sesame seeds and almond butter sauce.

Store the leftover ingredients separately and reassemble the wraps before serving.

Leftover assembled wraps will keep in the refrigerator for 1-2 days but are best when fresh.

Enjoy these Kimchi Summer Rolls as a fun, light, and mildly spicy summer meal. 

They’d also be delicious as a light lunch pool-side, beach-side, or in the comfort of your air-conditioned home. 

I love the combination of crunchy raw vegetables I used, but feel free to swap out the vegetables to make it yours. 

Try adding a bit of black sesame seeds on top for crunch! 

If you have leftover Almond Butter Sauce afterwards, try using it as a dip for raw veggies or a dressing for bowls and salads. 

Enjoy!

If you make these Kimchi Summer Rolls, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

For more fun wraps, check out my Vegan Avocado & Roasted Red Pepper Sushi, Sweet Potato Avocado Rolls, and Rainbow Rice Paper Wraps with Black Sesame Sauce. 

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XO Lauren

 

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