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You are here: Home / Sandwiches & Wraps / Kimchi Summer Rolls

Kimchi Summer Rolls

By Flora & Vino Leave a Comment

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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!

Kimchi Summer Rolls by Flora & Vino

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. 

Eden Foods Organic Sauerkraut Kimchi

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. 

Nut Butter sauce for Kimchi Summer Rolls by Flora & Vino

Next, prepare the almond butter sauce.

You need:

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

That’s it!

cooked rice noodles for Kimchi Summer Rolls by Flora & Vino

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. 

Kimchi Summer Rolls process photo by Flora & Vino

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!

Kimchi Summer Rolls process photo by Flora & Vino

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. 

Kimchi Summer Rolls process photo by Flora & Vino

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. 

Kimchi Summer Rolls by Flora & Vino

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.

Kimchi Summer Rolls by Flora & Vino

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!

Kimchi Summer Rolls by Flora & Vino

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. 

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

 Kimchi Summer Rolls by Flora & Vino

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Kimchi Summer Rolls


  • Author: Flora & Vino
  • Total Time: 15 minutes
  • Yield: 4-6 servings
  • Diet: Vegan
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Description

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!


Ingredients

Summer Rolls

  • 12 rice paper wraps 
  • 1 cup rice noodles, cooked 
  • 1 avocado, sliced (optional)
  • 1 cup carrot, peeled and shredded 
  • 1 cucumber, peeled and sliced
  • 1 handful arugula
  • ¾ cup Eden Foods Organic Kimchi Sauerkraut 
  • Cilantro 
  • Black sesame seeds 

Almond Butter Sauce 

  • 1/3 cup almond butter 
  • 1 TBSP Tamari Lite
  • 1/2 TBSP maple syrup
  • 1 tsp chili garlic sauce
  • 1 TBSP lime juice
  • ~1/4 cup filtered water (to thin)

Instructions

  1. Prepare the Almond Butter Sauce. 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. 
  2. Prepare the rice paper wraps. Add warm water to a large mixing bowl. Completely submerge the rice paper wrap in the warm water and allow it to soak for 10-15 seconds, until the rice paper is pliable to the touch. 
  3. 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. Fold in the sides and roll the rice paper wrap up like a burrito. 
  4. Repeat this process until all of the rice paper wraps are used up. 
  5. Transfer the wraps to a plate and serve them with black sesame seeds and almond butter sauce.. 
  6. 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.

Notes

Recipe adapted from Heavenlynn Healthy and This Savory Vegan

  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Category: Dinner, Lunch, Entree
  • Method: Hand-mix
  • Cuisine: Vegan, Gluten-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Filed Under: All Food Recipes, Appetizers, Gluten-Free, Sandwiches & Wraps

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Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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