Name: Fresh Kimchi Spring Rolls
Prep time: 45 min
Yield: 8 servings
Cuisine: Asian
Ingredients: 1/3 cup soy sauce ($0.26); 1/3 cup rice wine vinegar ($1.44); 1 Tbsp sesame oil ($0.32); 1 Tbsp sriracha ($0.25); 1 minced green onion ($0.10); 1 minced garlic clove ($0.05); 1 inch ginger, peeled and grated ($0.15); 1 cup kimchi ($2.99); 1 cup roasted unsalted peanuts ($1.24); 2 Tbsp peanut butter ($0.12); 1 Tbsp maple syrup ($0.31); 2 Tbsp toasted sesame oil ($0.64); 2 bell peppers, julienned ($2.98); 2 carrots, julienned ($0.18); 1 cucumber, seeded and julienned ($0.82); 1 head green leaf lettuce, cut into 2-inch pieces ($1.97); 1 package spring roll rice paper wrappers ($1.46)

These creamy, tangy, and fresh kimchi spring rolls are the ultimate chilled appetizer for any party or potluck!

Ingredients

1/3 cup soy sauce ($0.26)

1/3 cup rice wine vinegar ($1.44)

1 Tbsp sesame oil ($0.32)

1 Tbsp sriracha ($0.25)

1 minced green onion ($0.10)

1 minced garlic clove ($0.05)

1 inch ginger, peeled and grated ($0.15)

1 cup kimchi ($2.99)

1 cup roasted unsalted peanuts ($1.24)

2 Tbsp peanut butter ($0.12)

1 Tbsp maple syrup ($0.31)

2 Tbsp toasted sesame oil ($0.64)

2 bell peppers, julienned ($2.98)

2 carrots, julienned ($0.18)

1 cucumber, seeded and julienned ($0.82)

1 head green leaf lettuce, cut into 2-inch pieces ($1.97)

1 package spring roll rice paper wrappers ($1.46)

Instructions

1 Combine the soy sauce, rice wine vinegar, sriracha, grated ginger, and garlic in a mixing bowl. Whisk together and stream sesame oil in very slowly while whisking to emulsify. Stir in green onions and set dipping sauce aside.

2 Add kimchi, peanuts, peanut butter, maple, and toasted sesame oil to a food processor.

3 Pulse until a thick, chunky, well-combined paste forms. Texture is a good thing, so don’t process it to the point of being smooth. Set aside in the fridge.

4 Julienne bell peppers, carrots, cucumber, and cut green leaf lettuce into 2 inch pieces.

5 Fill a shallow cookie sheet with warm water next to a clean cutting board or other suitable, clean work surface.

6 Dip the edible spring roll wrapper in the shallow warm water until soft and pliable, but not overly mushy.

7 Transfer to your clean work surface and carefully fill the spring roll wrapper with lettuce on the bottom, a 1-2 Tablespoon scoop of kimchi filling in the middle, a few julienned veggies and another piece of lettuce on top.**

8 Gently wrap each spring roll, tucking in the sides to keep all of the filling from falling out.

9 Sprinkle each spring roll with sesame seeds (optional, but they add a nice texture and help keep the finished rolls from sticking together and tearing.)

10 Repeat steps 5-8 until all of your filling is used up.

11 Serve fresh kimchi spring rolls cut in half with dipping sauce. Enjoy!