Spicy kimchee dipping sauce is the secret to the tastiest spring rolls
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).