Kimchi Summer Rolls



  • 1 1/2 Cups Classic Kimchi
  • 2 Cups Zuchini, Juliened
  • 1 Cup Carrot, Julienned
  • 1 Red Bell Pepper, Julienned
  • 1 Cup Lettuce, Chopped
  • Large Rice Paper Sheets
  • Rice Noodles, Cooked
  • Miso Jalapeno Fermented Dressing, for dipping.


  1. Gather all needed ingredients and prep.
  2. Rehydrate rice paper sheets by using a plate that is slightly deep. Add just enough water to the plate to submerge the rice paper sheets. We recommend room temperature water as it helps to soften the rice paper.
  3. Submerge one rice sheet at a time for 5 seconds and then remove and place on a dry plate.
  4. Layer the ingredients in the center of the rice sheet and be careful not to overfill.
  5. To roll up the summer rolls; fold the top and bottom of the rice paper up, similar to folding a burrito. Then fold one side over and continue rolling it up until the rice paper is sealed up.
  6. Repeat this process until you have used up all of the ingredients and rice sheets.
  7. Serve and enjoy with Miso Jalapeño Fermented Dressing for a spicy dipping sauce.


* Not a fan of heat? Try switching out Classic Kimchi for Mild Kimchi and substituting Miso Jalapeno Fermented Dressing for Veggie Caesar.

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