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Fresh Vegan Spring Rolls: Crisp, colorful rolls with tangy kimchi and earthy mushrooms, plus creamy dip—perfect for healthy snacking. Save this idea so you can come back to it later.

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

The Flexi Vegan
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings

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.