Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...
Traditional Korean flavors give these simple rice paper rolls a huge flavor boost
I love to try different ethnic cuisines, especially Asian foods, because most times they're full of super-fresh vegetables, rice and delicious, flavorful sauces. The inspiration behind these light but flavorful rice paper rolls are the flavors of Korea.
For the filling I used a typical mixture of fresh vegetables and cilantro along with rice noodles. But for the dipping sauce I wanted to incorporate those traditional Korean flavors, and that's where the kimchee came in.
Kimchee is a fermented condiment usually made from cabbage, cucumbers or radishes. I blended that with soy sauce and chili sauce to make an unusual but super-tasty dipping sauce for these fresh spring rolls.
Fresh veggie spring rolls with kimchee dipping sauce recipe
Yields 6 rolls
Total time: 15 minutes
For the kimchee dip
1/4 cup kimchee
1 tablespoon chili sauce
1 tablespoon soy sauce
1 tablespoon honey
1 lime, juiced
Salt, to taste
For the rolls
2 cups warm water
6 sheets rice paper wrappers
2 cups mixed shredded romaine, green and red cabbage
1/2 English cucumber, sliced into thin strips
Fresh cilantro, torn
1/4 cup thinly sliced radishes
1 cup shredded carrots
1/2 cup prepared rice noodles
To a blender or a food processor, add all the ingredients for the kimchee dipping sauce. Blend on high until smooth and creamy, then store in the refrigerator until ready to use.
To prepare the spring rolls, pour the warm water into a large, shallow bowl or plate. Prepare the rice paper wrappers one at a time, as directed on the package.
Down the center of the rice paper, add some of the shredded cabbage mix, a few slices of cucumber, sliced radishes and carrots, fresh cilantro and some of the rice noodles.
Roll the wrapper very tightly, and repeat with the remaining ingredients until all your rice paper rolls are prepared.
Slice the rolls into bite-size pieces, and arrange on a serving platter.
Serve immediately with the Korean kimchee dipping sauce, or store in the refrigerator, covered with damp paper towels, until ready to serve (this will prevent them from drying out).