Fresh Kimchi Spring Rolls

$15.26 recipe / $1.90 serving
by Jess - Budget Bytes
5 from 2 votes
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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!

overhead view of kimchi spring rolls on a platter with a bowl of sauce in the middle.

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 unsalted peanuts work perfectly in place of my original cashews to create a thick and creamy filling.
  • Peanut Butter: Enhances the peanut flavor and helps create a creamy filling.
  • Maple Syrup: Adds a touch of sweetness to balance out the spiciness and richness of the filling.
  • Sesame Oil: Toasted sesame oil adds a hint of nuttiness to the filling.
  • Veggies: Bell peppers, carrots, and cucumber make up the fresh and crunchy veggie filling of these spring rolls.
  • Lettuce: Green leaf lettuce helps create a barrier between the saucy filling and the spring roll wrappers.
  • Spring Roll Wrappers: Also called “rice paper wrappers,” these light and translucent wrappers are dry and firm until you soak them. Then, they become pliable and will stay chewy and soft.

What’s the Difference Between A SPRING ROLL, A SUMMER ROLL, and An Egg Roll?

While all these tasty bites are wrapped and rolled, spring rolls may be fresh, baked, or deep fried, where summer rolls are always served cold. An egg roll is a variation on a spring roll that is made with dough that has been enriched with eggs, typically fried. Technically, these fresh kimchi spring rolls could also called a summer roll. They are so refreshing!

Summer Roll Tips

  • You don’t need to use all of the spring roll wrappers… just keep rolling until all filling ingredients are gone!
  • Don’t overfill your spring rolls. Trying to pack in too much filling will surely make a mess!
  • Try to make a bed with the veggies and lettuce for the kimchi filling to lay on top of so your rice paper can firm up.
  • They are less likely to tear if the finished spring rolls touch if you sprinkle some sesame seeds on the sides. The rice paper remains sticky for a few minutes after rolling.
  • The spring rolls don’t keep particularly well for more than a day, but any extra kimchi filling and veggies will take any salad to the next level!
holding a kimchi spring roll to show the filling.
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Fresh Kimchi Spring Rolls

5 from 2 votes
These creamy, tangy, and fresh kimchi spring rolls are the ultimate chilled appetizer for any party or potluck!
overhead view of kimchi spring rolls on a platter with a bowl of sauce in the middle.
Servings 8 (1 spring roll each)
Prep 45 minutes
Cook 0 minutes
Total 45 minutes

Ingredients

Dipping Sauce:

  • 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)

Summer Roll Veggies + Kimchi Filling:

  • 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)

To assemble:

  • 1 package spring roll rice paper wrappers ($1.46)

Instructions 

  • 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.
  • Add kimchi, peanuts, peanut butter, maple, and toasted sesame oil to a food processor.
  • 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.
  • Julienne bell peppers, carrots, cucumber, and cut green leaf lettuce into 2 inch pieces.
  • Fill a shallow cookie sheet with warm water next to a clean cutting board or other suitable, clean work surface.
  • Dip the edible spring roll wrapper in the shallow warm water until soft and pliable, but not overly mushy.
  • 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.**
  • Gently wrap each spring roll, tucking in the sides to keep all of the filling from falling out.
  • 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.)
  • Repeat steps 5-8 until all of your filling is used up.
  • Serve fresh kimchi spring rolls cut in half with dipping sauce. Enjoy!

See how we calculate recipe costs here.


Notes

*If you are vegan, make sure to check that the kimchi you are buying does not list fish as an ingredient. If you are not vegan, no worries!
**Don’t let the kimchi filling touch the spring roll paper. It won’t firm up and is more likely to tear or stay mushy. You want the spring roll/rice paper wrapper to firm up as the finished spring rolls sit out for a bit.

Nutrition

Serving: 1summer rollCalories: 377kcalCarbohydrates: 44gProtein: 13gFat: 17gSodium: 1008mgFiber: 4g
Read our full nutrition disclaimer here.
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side view of kimchi spring rolls on a platter with a bowl of sauce in the middle.

how to make FRESH Kimchi SPRING Rolls – step by step photos

dipping sauce in a white bowl.

Combine the 1/3 cup soy sauce, 1/3 cup rice wine vinegar, 1 Tbsp sriracha, 1 inch of peeled and grated ginger, and 1 minced clove of garlic in a mixing bowl. Whisk together and stream 1 Tbsp sesame oil in very slowly while whisking to emulsify. Stir in 1 minced green onion and set dipping sauce aside.

kimchi, peanuts, peanut butter, and oil in a food processor.

Add 1 cup kimchi, 1 cup roasted unsalted peanuts, 2 Tbsp peanut butter, 1 Tbsp maple, and 2 Tbsp toasted sesame oil to a food processor.

kimchi filling in a food processor.

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.

julienned veggies and lettuce on a cutting board.

Julienne 2 bell peppers, 2 carrots, 1 cucumber, and cut 1 head of green leaf lettuce into 2-inch pieces.

dipping rice paper in water.

Fill a shallow cookie sheet with warm water next to a clean cutting board or other suitable, clean work surface. Dip the edible spring roll wrapper in the shallow warm water until soft and pliable, but not overly mushy.

filling a rice paper wrapper with kimchi and veggies.

Then, 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.*

rolling a kimchi spring roll.

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

kimchi spring rolls on a cutting board.

Sprinkle each spring roll with sesame seeds (optional, but they add a nice texture and help keep the summer rolls from sticking together and tearing.) Repeat steps 5-8 until all of your filling is used up. Serve spring rolls cut in half with dipping sauce. Enjoy!

dipping a kimchi spring roll into a vat of sauce in the center of a platter.

These fresh kimchi spring rolls were a smash hit at AVO for a reason, and I’m confident this budget-friendly version will be a hit for you at home as well!

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Comments

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  1. Loved it! The flavors are amazing together and the crunchiness of the roll makes it all a delicious experience.

  2. If I were to use cashews instead of peanuts, would you recommend still using peanut butter?

    1. Unless you just happen to already have cashew butter in your pantry, I’d still go for peanut butter!

    2. Mel, almond butter would be a great substitute. My restaurant was peanut-free and that’s what we did: whole cashews instead of peanuts and almond butter instead of peanut butter. Definitely not as budget-friendly if you do the original recipe, but great if you have a peanut allergy!

  3. In England, we don’t call these wrappers spring roll wrappers. Spring roll wrappers for us are made of wheat flour, are usually sold frozen, and are square. You use them to make rolls which are deep fried or baked to be crispy on the outside.

    I would call these ones Vietnamese rice paper wrappers. They are shelf-stable and sold in a round plastic box.

    1. Hey Suzie! Here, they are usually just labeled “spring roll wrappers,” but this is very valuable input for any of our readers in England who might have a hard time finding them. Thank you for your comment! I hope you love the recipe.

      1. It seems like what we would call spring rolls, you would call egg rolls.

  4. Looks appetizing, interesting, deffinately tasty. I may try it, got to warn the allergy folks about the ingredients that are used.
    Overall, I will step out of the box and buy the necessary items to complete the mission: make tasty treats for myself, don’t make too many at a time, enjoy the fruits of my labor

    1. Yes, peanuts are a very common allergy. So is shellfish, so it’s important to check your kimchi if you have a fish or shellfish allergy. Luckily, vegan kimchi is easy to find and there are great substitutes for peanuts (any nuts or seeds would work, really!) Thanks for your thoughtful feedback. I hope you love the recipe, Juanita!

    1. Hey, Katryn! My original recipe at the restaurant does not use peanuts, so if you can splurge for raw cashews or almonds in place of peanuts and almond butter instead of peanut butter, you will be very happy!! I hope you love it.