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?
- 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
- See the post for detailed instructions.
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