Kimchi Kale Spring Rolls With Coconut Mango Dipping Sauce
Kale
This Kimchee Kale Spring Roll recipe is perfectly balanced. The spicy rolls, and sweet dipping sauce perfectly compliment each other to create a gorgeous flavor combination! vegan, vegetarian, gluten-free, sugar-free
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Snack
Cuisine Vegan
FOR THE ROLLD
- 3-5 Spring/Summer Roll Wraps
- 3 Tbs Water
- ½ Cup Shiitakee Mushrooms Sliced
- 1 Cup Kale Chopped
- 2 Tbs Soy Sauce
- ½ Clove Garlic Minced
Raw Ingredients
- ½ Avocado Sliced
- ⅓ Cup Kimchi
- Radish Sliced
- Carrot Julienned
- Cilantro Chopped
FOR THE DIPPING SAUCE
- ½ cup mango cubed (fresh or frozen)
- 1 TBS cilantro chopped
- 2 TBS lite canned coconut milk
- ½ tsp sesame oil
- ½ TBS lime juice
- 2-3 TBS boxed coconut milk
- ½ TBS soy sauce
Spray a pan with nonstick cooking spray
Add kale, mushrooms, garlic, water, and soy sauce. Cook over medium heat until veggies are soft
Prepare raw ingredients
Soften wrappers according to package directions
Layer veggies onto wrappers, roll, and allow to set (see note for specific instructions)
*Quickly submerge wrappers in water
Lay flat on a plate (still wet)
Sticking to one side of the wrap, layer veggies. Don't overfill!
Starting at the veggie side, carefully roll, eventually closing
Be sure to seal the edges of the wrap
Allow to sit for about 5-10 minutes to allow water to dry and rolls to set
*You may need to adjust filling measurements depending on how big you make your rolls!!
Keyword Kimchi Kale Spring Rolls With Coconut Mango Dipping Sauce Recipe