Life Is Like A Dumpling

Kimchi Rice Paper Rolls + Nosh On It!

I have some exciting news to share with everyone: this week, I’m going to be featured on NoshOnIt! NoshOnIt is a website that delivers hand-selected recipes straight to your inbox. They have daily themes for the recipes they send out: Meatless Mondays, Healthy Tuesdays, World Cuisine Wednesdays, Drinks & Apps Thursdays, Sweet Tooth Fridays, Seasonal Saturdays, and Gluten-Free Sundays. Their mission is to make cooking enjoyable and delicious for everyone. Sign up with them to get one of my recipes in your inbox! A big thank you to Rebeccah, one of their recipe hunters, for stumbling upon my blog one day.

One of the reasons I love summertime so much is because it gives me a reason to eat cool foods. One of my favourite things to munch on are rice paper rolls: you can fill them with whatever you like, and they’re super fun to make! I love them because they have a very different texture to that of a crunchy spring roll, and are much healthier. Rice paper rolls are Vietnamese in origin, and its fillings can vary from shrimp to pork. Dipping sauce is normally fish sauce, but I made a veggie-friendly version by mixing some sriracha with a little soy sauce. I took advantage of the mango in season, and for an extra boost of protein, I filled the rolls with quinoa. I also spiced some of the rolls up a little with one of my favourite foods: kimchi! Kimchi is a Korean fermented condiment, usually in the form of cabbage, radish, and other vegetables. You can make your own if you’re patient enough, but I just used kimchi out of a jar.


Kimchi Rice Paper Rolls
*makes 4
4 rice paper sheets
1 avocado, sliced into small cubes
1 medium carrot, grated
2 cups packed lettuce, preferably butter or oakleaf lettuce
1/2 a ripe mango, in small slices
1/4 or 1/2 cup kimchi
1/2 cup cooked quinoa

Sriracha-Soy Dipping Sauce
1 teaspoon sriracha
2 tablespoons soy sauce
*alter the ratio if you prefer a less spicy sauce!

Fill a large, flat bowl with water. Submerge one rice paper sheet and soak for a minute, until they begin to soften and become pliable.

Lay the rice paper sheet on a flat surface. Lay a piece of lettuce down, and pile the quinoa, avocado, carrots, mango, and kimchi on top.

IMG_2624Slightly fold the bottom of the rice sheet towards the centre. Fold in the sides, and roll as if you were wrapping a burrito.

Set aside, and repeat with the rest of the sheets. And voilà! You have yourself some delicious raw vegan and gluten-free rice paper rolls.

*stay posted for the upcoming recipes: shanghainese rice cakes and grilled eggplant with cajun quinoa

Wishing you much love and happy kitchen adventures,

This entry was published on August 19, 2013 at 3:52 am. It’s filed under Lunch, vegan, Vegetarian and tagged , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

4 thoughts on “Kimchi Rice Paper Rolls + Nosh On It!

  1. CortneyStanchfield on said:

    Yummy! One of my favorite things! Thanks for sharing! 🙂

  2. oh this looks delicious! for some reason i’ve always thought the rolls sold in the sushi aisle were incredibly hard to make, but this looks pretty simple. thanks for the inspiration 🙂

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