Kimchi Summer Rolls
Prep time
Total time
Serves: 2
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)
  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