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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
Print Recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Snack
Cuisine Vegan

Ingredients
  

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

Instructions
 

  • 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)

FOR THE SAUCE

  • Add all ingredients to a blender
  • Blend on high until completely combined
  • Serve at room temperature
    ENJOY!

Notes

*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