Hey you beautiful!
How are you? Are you in the mood for some crazy tasty food? Because in this post I’m gonna give you the best recipe for kimchi summer rolls!!
The other Sunday I was having some kind of culinary block: I didn’t really know what to cook, what to try neither what I was in the mood for. Then I remembered I had some rice paper left, summer rolls are always a good idea and you can go crazy creative with the filling!
I took out everything from the fridge and made a selection of what it would have worked better together. Simon had the idea to mix the kimchi with the vegan mayo to soften the taste a bit and I sliced and prepared everything else to go with it.
It was love at first taste!
If you want to experience a food orgasm you should try these rolls, because they’re that crazy good!
(takes 40 mins – makes 10 rolls – vegan)
-150gr vermicelli noodles
-150gr fresh fried tofu
-2tbsp sesame oil and a splash of soy sauce
-100gr kimchi mixed with 2tbsp vegan mayo
-1 sliced carrot
-1/2 sliced cucumber
-1 chopped spring onion
First thing first, cook the noodles as per bag indications. It shouldn’t take long and after that you can drain them and leave them to cool down in the pan.
Then cook the fresh fried tofu in a frying pan with the sesame oil and soy sauce for a few minutes, until it gets brown on the edges.
At this point julienne the vegetables and slice the tofu, mix the kimchi with the veganaise in a bowl and you are ready to assemble your summer rolls.
Dip the rice paper in warm water for about 5 seconds and place it on a clean board where you can then add your ingredients: lettuce leaves first, then noodles and kimchi and tofu on top, carrots and cucumber on the side to contain it and spring onion, coriander and thai basil sparkled on top.
I find this is the best way for me to then being able to roll it.
You can now use different sauces to dip them in, simple soy sauce or sriracha.
There you go, with a fresh and tangy Vietnamese taste! Enjoy! :)