Kimchi Summer Rolls
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
For the summer rolls
  • 10-15 g (whole-grainl) rice noodles
  • 75 g shiitake or regular mushrooms
  • 1 carrot
  • 1 avocado
  • ½ cucumber
  • ½ bell pepper pepper
  • 100 g of rocket
  • 6-8 leaves of rice paper
  • 100 g of kimchi, more as needed
  • 1-2 teaspoons of tamari (for the mushrooms)
For the dip
  • 1 clove of garlic
  • 2 cm of organic ginger
  • 2 tablespoons of coconut milk
  • 2 tablespoons tamari (gluten-free soy sauce or normal)
  • 1 teaspoon maple syrup, rice syrup or coconut blossom sugar
  • Juice ½ lime
  • 85 g peanut or almond purée
  • 2 tablespoons cold water (optional)
Instructions
  1. Cover the rice noodles with hot water and soak for about 10 minutes. Drain the water and put the pasta into a bowl.
  2. Slice the shiitake or mushrooms and place in a pan. Roast them without fat for a few mintues and then deglaze with about 1-2 teaspoons of tamari.
  3. Cut the vegetables into long strips, wash the rocket.
  4. Peel the garlic and ginger. I do not necesarrily peel the ginger, it depends on your preference. Put all the ingredients for the dip into a Food Processor or blender and puree into a smooth sauce. Alternatively, chop the garlic and ginger and mix with the other ingredients using a whisk. Depending on the desired consistency, add water until it's perfect for you.
  5. Place one rice paper in a bowl of warm water to soften it.
  6. Once soft, put the paper on a large plate and top with some vegetables, rice noodles, rocket, shiitake and kimchi and 1-2 teaspoons dip. Turn over the rice paper, fold and roll up. Repeat with the other rice papers.
  7. Enjoy the summer rolls with the dip.
Recipe by Heavenlynn Healthy at https://www.heavenlynnhealthy.com/kimchi-summer-rolls-coconut-dip/