These Kimchi Summer Rolls hit that sweet spot between refreshing and deeply satisfying. Crisp veggies, umami mushrooms, and bold kimchi make every bite lively, while a creamy almond butter sauce ties it all together. They’re quick to prep, easy to customize, and perfect for warm days or light lunches.
No cooking beyond a quick mushroom sauté, and the rest is all fresh, crunchy goodness. If you love big flavor with minimal fuss, this is your go-to roll.
Table of Contents
Kimchi Summer Rolls With Rice Paper, Fresh Veggies, Sautéed Mushrooms, Kimchi, and Creamy Almond Butter Dipping Sauce – A Fresh, Tangy & Flavor-Packed Snack or Light Meal
Ingredients
- Rice paper wrappers (8–10 sheets, 8–9 inches)
- Kimchi (1 to 1 1/2 cups), chopped and lightly drained
- Mushrooms (8 oz; shiitake, cremini, or oyster), sliced
- Neutral oil (1–2 tsp) for sautéing
- Carrots (1–2), cut into matchsticks
- Cucumber (1), seeded and cut into matchsticks
- Red bell pepper (1), thinly sliced
- Avocado (1), sliced
- Fresh herbs (a handful of mint, cilantro, or Thai basil)
- Leafy greens (2 cups; lettuce, napa cabbage, or baby spinach)
- Green onions (2), sliced
- Toasted sesame seeds (optional, for garnish)
- Almond butter (1/3 cup)
- Rice vinegar (1–2 tbsp), to taste
- Low-sodium tamari or soy sauce (1–2 tbsp)
- Lime juice (1 tbsp)
- Maple syrup or honey (1–2 tsp), to balance
- Garlic (1 small clove), grated
- Ginger (1 tsp), grated
- Chili flakes or sriracha (optional), to taste
- Warm water (2–4 tbsp) to thin
Instructions
- Prep the veggies. Julienne the carrots and cucumber, slice bell pepper and avocado, and tear greens into manageable pieces. Chop kimchi and let excess liquid drain.
- Sauté the mushrooms. Heat oil in a skillet over medium-high. Add mushrooms with a pinch of salt. Cook 5–7 minutes until browned and any moisture cooks off. Set aside to cool slightly.
- Make the dipping sauce. In a bowl, whisk almond butter, rice vinegar, tamari, lime juice, and maple syrup. Add garlic, ginger, and chili if using. Whisk in warm water a little at a time until smooth and dippable.
- Set up a rolling station. Fill a wide, shallow dish with warm water. Lay out a clean cutting board or damp tea towel for rolling. Arrange all fillings within reach.
- Soften the rice paper. Dip one wrapper into warm water for 5–8 seconds. It should still feel slightly firm; it will continue softening on the board.
- Layer the fillings. Place a small handful of greens in the lower third. Add mushrooms, a spoonful of kimchi, carrots, cucumber, bell pepper, avocado, herbs, and green onions. Do not overfill.
- Roll it up. Fold the sides over the filling. Pull the bottom edge up and over, tucking gently, then roll tightly to seal. Repeat with remaining wrappers.
- Garnish and serve. Slice rolls in half if you like. Sprinkle with sesame seeds. Serve with the almond butter sauce and extra kimchi on the side.
Why This Recipe Works
- Balance of textures: Crunchy veggies and tender mushrooms wrapped in soft rice paper keep every bite interesting.
- Bold, layered flavor: Tangy, spicy kimchi and savory mushrooms play beautifully with a rich, nutty dipping sauce.
- Fast and flexible: A little chopping, a quick sauté, and you’re set. Swap veggies to fit what you have.
- Light yet satisfying: Plenty of fiber, healthy fats, and plant protein make this a filling snack or meal.
What You’ll Need
- Rice paper wrappers (8–10 sheets, 8–9 inches)
- Kimchi (1 to 1 1/2 cups), chopped and lightly drained
- Mushrooms (8 oz; shiitake, cremini, or oyster), sliced
- Neutral oil (1–2 tsp) for sautéing
- Carrots (1–2), cut into matchsticks
- Cucumber (1), seeded and cut into matchsticks
- Red bell pepper (1), thinly sliced
- Avocado (1), sliced
- Fresh herbs (a handful of mint, cilantro, or Thai basil)
- Leafy greens (2 cups; lettuce, napa cabbage, or baby spinach)
- Green onions (2), sliced
- Toasted sesame seeds (optional, for garnish)
For the Creamy Almond Butter Dipping Sauce:
- Almond butter (1/3 cup)
- Rice vinegar (1–2 tbsp), to taste
- Low-sodium tamari or soy sauce (1–2 tbsp)
- Lime juice (1 tbsp)
- Maple syrup or honey (1–2 tsp), to balance
- Garlic (1 small clove), grated
- Ginger (1 tsp), grated
- Chili flakes or sriracha (optional), to taste
- Warm water (2–4 tbsp) to thin
Instructions
- Prep the veggies. Julienne the carrots and cucumber, slice bell pepper and avocado, and tear greens into manageable pieces.Chop kimchi and let excess liquid drain.
- Sauté the mushrooms. Heat oil in a skillet over medium-high. Add mushrooms with a pinch of salt. Cook 5–7 minutes until browned and any moisture cooks off.Set aside to cool slightly.
- Make the dipping sauce. In a bowl, whisk almond butter, rice vinegar, tamari, lime juice, and maple syrup. Add garlic, ginger, and chili if using. Whisk in warm water a little at a time until smooth and dippable.
- Set up a rolling station. Fill a wide, shallow dish with warm water.Lay out a clean cutting board or damp tea towel for rolling. Arrange all fillings within reach.
- Soften the rice paper. Dip one wrapper into warm water for 5–8 seconds. It should still feel slightly firm; it will continue softening on the board.
- Layer the fillings. Place a small handful of greens in the lower third.Add mushrooms, a spoonful of kimchi, carrots, cucumber, bell pepper, avocado, herbs, and green onions. Do not overfill.
- Roll it up. Fold the sides over the filling. Pull the bottom edge up and over, tucking gently, then roll tightly to seal.Repeat with remaining wrappers.
- Garnish and serve. Slice rolls in half if you like. Sprinkle with sesame seeds. Serve with the almond butter sauce and extra kimchi on the side.
Shop the Ingredients: Kimchi Summer Rolls
Stock up for Kimchi Summer Rolls with these easy ingredient picks and simple kitchen tools.
🥒 Veggie Crunch
🌶️ Bold + Umami
🌿 Fresh + Finish
🥜 Creamy Dip Essentials
As an Amazon Associate, I may earn from qualifying purchases at no extra cost to you. Thank you for your support!
How to Store
- Short-term: Keep rolls in a single layer on a plate, covered with a slightly damp paper towel and plastic wrap.Refrigerate up to 24 hours.
- Prevent sticking: Lightly oil the plate or separate rolls with lettuce leaves or parchment.
- Sauce: Store in a sealed jar up to 5 days. Thin with a splash of water before serving.
Why This Is Good for You
- Probiotics from kimchi: Can support gut health and digestion.
- Veggie power: Fiber, vitamins A and C, and antioxidants from colorful produce.
- Healthy fats: Avocado and almond butter add satiety and help absorb fat-soluble nutrients.
- Lower in refined carbs: Rice paper is light, and most of the volume comes from fresh veggies.
Common Mistakes to Avoid
- Over-soaking the wrapper: It becomes too fragile. A quick dip is enough.
- Overfilling: This leads to tears and messy rolls.Keep fillings modest.
- Hot mushrooms: Warm is fine, but piping hot will steam and split the wrapper. Let them cool slightly.
- Watery kimchi: Excess liquid weakens the wrapper. Drain and chop before rolling.
Alternatives
- Protein boosts: Add baked tofu, sliced omelet, poached shrimp, or shredded chicken.
- Different sauces: Swap almond butter for peanut, cashew, or sunflower seed butter.Try a simple nuoc cham–style dip or a sesame-soy dressing.
- Veggie swaps: Use purple cabbage, bean sprouts, zucchini ribbons, or radish for extra crunch.
- Heat levels: Use mild kimchi or reduce the amount. For more spice, add jalapeño or extra sriracha.
- Gluten-free: Choose gluten-free tamari and confirm your kimchi is gluten-free.
📊 Track Your Vegan Macros
Planning your day? Use our free calculator to find your perfect daily calorie and macro targets.
FAQs
Can I make these ahead for lunch?
Yes. Roll them the night before, keep them in a single layer with a damp paper towel and plastic wrap, and eat within 24 hours.
Pack the sauce separately.
What if my rice paper keeps tearing?
Use less filling, dip the wrapper for a shorter time, and roll on a damp towel to add a little grip. Let warm fillings cool first.
Is there a nut-free option for the sauce?
Use sunflower seed butter or tahini. Adjust with a touch more maple and lime to balance any bitterness.
Do I need noodles inside?
No.
These rolls are light and crisp without them. If you want extra heft, add a small handful of cooked vermicelli.
How spicy is this?
Spice mainly comes from the kimchi and optional chili in the sauce. Choose mild kimchi or skip the chili for a gentler version.
A Fresh Little Wrap-Up
These kimchi summer rolls deliver crunch, tang, and umami in a light, satisfying package.
They’re easy to assemble, endlessly adaptable, and paired with a creamy almond butter dip that makes every bite pop. Keep this recipe in your back pocket for quick lunches, warm-weather dinners, or a fresh party platter that everyone will reach for. Keep this one saved for quick lunches, snacky dinners, or a party platter that feels fresh and a little special.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
