Heart Mind & Seoul

Kimchi Soba Spring Rolls

Kimchi Soba Spring Rolls

Every day  for lunch, I am always trying to think of something new to cook and eat. Since I started blogging, I rarely eat the same things as I’m always looking for new things to share on my blog. I love Kimchi and I’ve been making lots of dishes using it and frankly I was running out of ideas on what to make with Kimchi in a healthy form of recipe. I looked in to my pantry and saw that I had some rice papers. I thought about making something refreshing and health, then I thought about bringing the rice paper and kimchi together in a spring roll.


I love incorporating two different kinds of ethnic cuisines in one dish. I was pleasantly surprised by how good it tasted. I enjoyed the texture of this dish. Different textures in one roll. Pretty amazing.


The combo of Kimchi and soba was really good, too, and you can eat just like that if you want.


To make this dish, you will need half of a whole cabbage Kimchi.


And chop the Kimchi small.Add about 1/2 tablespoon sesame oil, 1 tablespoon gochugaru (Korean red pepper flakes), salt and pepper to taste and set aside.


Cook 1 bundle soba according to package instructions and rinse with cold water. Drain well and cut the noodles using kitchen scissors. I used soba but you can replace it with rice noodles if you want.

Combine the noodles and the Kimchi together and stir well.

You will need about 3-4 Vietnamese rice papers. Soak each one in warm water for about 5 seconds, place it on a cutting board. Add a small portion of the kimchi noodle mixture. Add green onions (cut into about 3 inches long), chopped cilantro, and sprinkle with toasted sesame seeds.


Rolls the rice paper tightly and cut into three equal sized pieces of rolls. Repeat with the remaining portions of the kimchi noodle mixture and rice papers. Easy, right?

Kimchi Soba Spring Rolls

  • ½ cabbage Kimchi (about 1 cup), chopped
  • ½ tablespoon sesame oil
  • 1 tablespoon gochugaru (Korean red pepper flakes)
  • salt and pepper to taste
  • 3-4 rice papers
  • 1-2 green onions, cut in 3 inches long
  • 1 bundle soba noodles
  • 3-4 rice papers
  • ¼ cup chopped cilantro leaves
  • toasted sesame seeds

  1. See the post for detailed instructions.


9 Responses to “Kimchi Soba Spring Rolls”

  1. #
    Lynna — August 1, 2012 at 3:28 pm

    I LOVE spring rolls! And I think you totally made a healthy lunch! :)

  2. #
    Chung-Ah | Damn Delicious — August 1, 2012 at 7:19 pm

    What an awesome creation! And I’ve been craving spring rolls too!

  3. #
    Pomai — August 2, 2012 at 2:24 am

    O.K., now THIS I have to try! The name is exotic. Plus, to boot, your photos of the sequence in preparation of the dish is OUTSTANDING.

    Nothing like a great demonstration of noodles, where yet you kick it up a notch, “Korean style”.

    We have many resources here in Honolulu to get the ingredients you use to make this dish. And BELIEVE ME, I WILL attempt to replicate your Kimchee Soba Spring Rolls!

  4. #
    Sissi — August 2, 2012 at 7:10 am

    I also love experimenting with rice rolls (I soon will post a recent idea) but why I have never thought of including kimchi? Your rolls sound so good, even as an avowed carnivore I would swap them for any meat or seafood version. I love soba too, so probably you will see a copy of your dish one day on my blog ;-)

  5. #
    Nami | Just One Cookbook — August 2, 2012 at 11:43 am

    I LOVE to wrap things with rice papers! This looks wonderful! I only can eat white kimchi (my friend used to make just for me and I got addicted) because regular one is a bit too spicy for me, but I love the idea of adding soba in here. You come up with delicious food all the time Sook! ;-)

  6. #
    Sissi — September 13, 2012 at 12:04 am

    I have popped in today to say that, inspired by your beautiful kimchi rolls, I kept the soba noodles but since I ran out of kimchi, I have put lots of fresh cucumber (I have kept sesame seeds because I’m an addict). The result was fabulous! Thank you so much for the inspiration!

  7. #
    Sandra | Sandra's Easy Cooking — September 11, 2013 at 4:18 pm

    So delicious looking…wish I had some right now for my dinner!


  1. Pingback: With a Glass

  2. Pingback: Spring Rolls with Soba Noodles and Cucumber Recipe | MJ's Kitchen

Leave a Comment