Description
Kimchi summer rolls 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
- 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.
- 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.
- 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.
- Repeat this process until all of the rice paper wraps are used up.
- 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.
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