EAT THIS: KIMCHI SPRING ROLLS

08/31/2017

KimchiSpringRolls_BleubirdKimchiSpringRolls_Bleubird2One of my favorite restaurants here in Nashville is a vegan spot called Avo. I eat there almost weekly because I just can’t get enough of the avocado margarita and kimchi spring rolls—both highly addictive and a must-try if you’re ever visiting Music City! I crave the spring rolls and Thai dipping sauce so often that I decided I needed to try to crack the recipe, so I could enjoy these insanely delicious, yet healthy, finger foods at home. After posting about my obsession with them on Instagram Stories, an angel of a follower shared the original recipe with me. HALLELUJAH!!! I immediately ran to the store to scoop up the ingredients and got to work in the kitchen. They were spot on and now I am sharing the recipe here, so you too can enjoy this fresh and bold flavored kimchi and cashew blend of goodness. Enjoy!

Ingredients:

Thai Dipping Sauce:
1 cup raw almond butter
1 Tbsp freshly chopped (and peeled) ginger
1/3 cup water
1/4 cup fresh squeezed lemon juice
2 cloves garlic
1 small jalapeno (seeds removed)

Kimchee Filling: Yields 2 quarts
4 cups cashews (soaked for 1-2 hours and drained)
1/4 cup Liquid Aminos
1/2 cup sesame oil
1/4 cup raw tahini
1T agave (optional. I omitted, since I prefer sugar-free)
1 quart pre-made kimchi

Fresh veggies of choice
Collard Greens and/or rice paper wrappers

Process cashews, liquid aminos, sesame oil, tahini, agave (if using), and ginger in food processor until chunky consistency is achieved. Mix with roughly chopped kimchi and set aside. Using rice paper wrappers (or try collard wraps!) roll 2 Tbsp of kimchi filling, organic spring mix and julienned veggies (cucumber, bell pepper, carrots, and purple cabbage are best!) For the dipping sauce, blend all ingredients in high-speed blender. So easy and incredibly tasty!

I hope all of you non-Nashvillians will give them a try. Seriously, you need these in your life! If you’re afraid of the kimchi being too spicy, have no fear—I don’t like too much heat and these are quite mild. The chef at Avo is pure genius! I will also be sharing the oh-so creamy and boozy avocado margarita with all of you soon! xx

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