These creamy, tangy, and spicy kimchi spring rolls are the ultimate cold appetizer for any party or potluck!
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When I opened my former restaurant, AVO, in Nashville, I knew this Kimchi Spring Roll appetizer would make it onto the menu. Not only did it make it onto the menu (and it’s still on the menu with a new chef at the helm and under new ownership!) but it was our best-selling item. The flavor balancing act is perfectly executed in the kimchi filling, so if you follow this recipe to a T, you will be the star at the next book club or potluck you attend, I promise!
What Are FRESH KIMCHI SPRING Rolls?
This recipe is the ultimate crowd-pleaser, whether you’re typically a fan of kimchi or not. Who doesn’t love a fresh spring roll?! The spicy, tangy, creamy filling in a soft wrapping is a great bite to share when you have company over and the filling alone makes a great healthy topping on salad in place of the same old tuna salad. The flavors and textures balance so perfectly in this one.
My original recipe uses raw cashews instead of peanuts, but subbing the peanuts totally worked; they are a great budget-friendly substitute. The sauce packs a flavor punch as well but lets the kimchi filling really shine. I hope you love this recipe as much as I do. This one’s near and dear to my little veggie-loving heart!
Ingredients
Here’s what you’ll need to make these fresh kimchi spring rolls:
- Dipping Sauce: A sweet, savory, and tangy combination of soy sauce, rice wine vinegar, sesame oil, sriracha, green onion, garlic, and fresh ginger.
- Kimchi: This gut-friendly, probiotic-packed superfood is tangy, spicy, and a little bit sour. Opt for a mild kimchi if you’re not a fan of spice.
- Peanuts: Roasted
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