Fresh Kimchi Spring Rolls

These creamy, tangy, and spicy kimchi spring rolls are the ultimate cold appetizer for any party or potluck!

The post Fresh Kimchi Spring Rolls appeared first on Budget Bytes.

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

Fresh Kimchi Spring Rolls

These creamy, tangy, and fresh kimchi spring rolls are the ultimate chilled appetizer for any party or potluck!
Course Appetizer
Cuisine Asian
Total Cost $15.26 recipe / $1.90 serving
Prep Time 45 minutes
Cook Time 0 minutes
Total Time 45 minutes
Servings 8 (1 spring roll each)
Calories 377kcal

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 $2.96
  • 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 roll | Calories: 377kcal | Carbohydrates: 44g | Protein: 13g | Fat: 17g | Sodium: 1008mg | Fiber: 4g
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!

The post Fresh Kimchi Spring Rolls appeared first on Budget Bytes.

Kimchi Quesadillas

Kimchi quesadillas are an easy to make quick meal or snack that use only a few simple ingredients that pack a huge flavor punch.

The post Kimchi Quesadillas appeared first on Budget Bytes.

A couple of years ago I ate an appetizer at a restaurant that really wowed me — kimchi pimento cheese dip. I wouldn’t have ever thought about pairing kimchi and cheese together, but ever since I had it I’ve been obsessed with that combo. And since kimchi and eggs also go great together, it only made sense for me to start adding kimchi to my egg and cheese quesadillas (my favorite go-to quick meal). These kimchi quesadillas are the perfect mix of flavors and textures, they’re SO FAST to make, and all of the ingredients last a long time in the fridge, so they’ve quickly become my favorite low-effort, high-reward meal.

Cheese Quesadillas on a plate with a bowl of kimchi on the side.

Why I’m Obsessed with Kimchi Quesadillas

These kimchi quesadillas are incredibly simple to make and only require five simple ingredients: eggs, oil or butter (to cook the eggs), tortillas, cheese, and kimchi. You can make one at a time or more, but I promise, once you eat one you’re going to want seconds. ;) The way the cheese stays gooey on the inside, crisps up with the tortilla on the outside, and the kimchi makes everything a little tangy and spicy… it’s just perfection.

What is Kimchi?

Kimchi is a traditional Korean side dish made with fermented vegetables, like cabbage, radish, scallions, garlic, ginger, and sometimes other vegetables depending on the recipe. It’s flavored with gochugaru (a Korean chili powder) and salted seafood. The flavor is savory, tangy, spicy, salty, and full of umami. It’s served with almost every meal as a small side dish or condiment. The tangy, spicy, salty flavor of kimchi really adds a ton of flavor and dimension to whatever you eat it with, including an egg and cheese quesadilla!

Where to Find Kimchi

Although Kimchi is a staple in Korean cuisine, it is growing in popularity in the U.S. and most major grocery stores now carry at least one brand of kimchi. Because it’s a fermented food containing live cultures, you’ll usually find it in the refrigerated section of grocery stores, near other fermented products like yogurt, fresh sauerkraut, and pickles, or even sometimes near tofu and tempeh.

Even better yet, if you have an Asian grocery store near you, you’ll be able to find several types of authentic kimchi for really good prices compared to large chain U.S. grocery stores.

A hand holding a stack of kimchi quesadillas showing the cheese and filling.
Overhead view of sliced kimchi quesadillas on a plate.
Print

Kimchi Quesadillas

Kimchi quesadillas are an easy to make quick meal or snack that use only a few simple ingredients to pack a huge flavor punch.
Course Breakfast, Lunch, Snack
Cuisine American, Korean
Total Cost $1.90 recipe / $0.95 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 (1 quesadilla each)
Calories 331kcal

Ingredients

  • 1/4 cup kimchi $0.78
  • 1/2 cup shredded cheddar cheese $0.58
  • 2 flour tortillas (8" diameter) $0.40
  • 1 Tbsp butter or oil $0.04
  • 2 large eggs $0.18

Instructions

  • Roughly chop the kimchi into smaller pieces. Cover half of each tortilla with shredded cheddar cheese, then add the chopped kimchi on top.
  • Heat a large skillet over medium, then add the butter or oil. Fry or scramble the eggs in the butter or oil until they reach your desired doneness (I like over-medium).
  • Transfer the cooked eggs to the tortillas, placing them on top of the kimchi. Fold the empty side of the tortilla over the filled side to close.
  • Transfer the folded quesadillas back to the same skillet used to cook the eggs and continue to cook over medium heat until the cheese is melted and the tortilla is browned and crispy on each side.
  • Slice the cooked kimchi quesadillas in half and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1quesadilla | Calories: 331kcal | Carbohydrates: 16g | Protein: 16g | Fat: 23g | Sodium: 593mg | Fiber: 1g
Side view of a stack of kimchi quesadillas on a plate.

How to Make Kimchi Quesadillas – Step by Step Photos

Chopped kimchi on a cutting board with shredded cheddar in a measuring cup on the side.

To make two kimchi quesadillas, roughly chop ¼ cup of kimchi into smaller pieces. Measure ½ cup of shredded cheddar cheese.

Cheese and kimchi covering half of two tortillas.

Divide the cheese and kimchi between two 8-inch flour tortillas, covering only one side of each tortilla (the empty side will be folded over top to close).

Two fried eggs in a skillet.

Next, fry two large eggs in a skillet with a tablespoon of oil or butter. I like to fry my eggs over medium for quesadillas, but you could also scramble them if that’s easier.

Eggs added on top of cheese and kimchi in the tortillas.

Place one fried egg on top of the cheese and kimchi in each quesadilla. Fold the empty half of the tortilla over the filled side to close.

Toasted quesadillas in the skillet.

Return the folded quesadillas to the skillet used to cook the eggs and continue to cook over medium heat until the cheese is melted and the tortillas are golden brown and crispy on each side. Don’t worry if some of the cheese spills out, that will just create extra crispy goodness!

Sliced quesadillas on a cutting board.

Transfer the cooked quesadillas to a cutting board, slice in half, and enjoy! To keep the filling from spilling out when you cut them, use a pizza cutter or large knife and cut from the outside edge in toward the folded side.

Close up side view of a stack of kimchi quesadillas.

Soooo cheesy, sooo tangy!

The post Kimchi Quesadillas appeared first on Budget Bytes.

Crispy Kimchi Rice Fritters (Vegan + GF)

Spicy, crispy fritters in just 30 minutes? Tell us more! These Korean-inspired fritters give leftover rice a new spice on life and pack in some tangy, probiotic-rich goodness from kimchi at the same time. And when you top them with a creamy sriracha sa…

Crispy Kimchi Rice Fritters (Vegan + GF)

Spicy, crispy fritters in just 30 minutes? Tell us more! These Korean-inspired fritters give leftover rice a new spice on life and pack in some tangy, probiotic-rich goodness from kimchi at the same time. And when you top them with a creamy sriracha sauce? Oh MY, they’re good, friends! 

These fritters are the ultimate comforting side paired with your favorite protein or alongside other Korean-inspired recipes (including two new ones coming soon!).

Crispy Kimchi Rice Fritters (Vegan + GF) from Minimalist Baker →