Kimchi Spring Rolls

This recipe is one of Chef Jess Rice's personal favorites. 

Photography By | May 11, 2018

Ingredients

Kimchi Spring Rolls
  • 4 cups cashews
  • ¼ cup liquid aminos
  • ¼ cup sesame oil
  • ¼ cup tahini
  • 1 quart premade kimchi
  • 1 tablespoon agave
PAD THAI DIPPING SAUCE
  • 1 ½ cups almond butter
  • 2 “thumbs” ginger, peeled and chopped
  • ¼ cup liquid aminos
  • 2 tablespoons lime juice
  • ¼ cup maple syrup
  • 5 cloves garlic, crushed
  • 4 jalapeños
  • ½ teaspoon sea salt

Instructions

1. Process all ingredients in food processor until a textured (not smooth) paste forms.

2. Roll the mixture in rice paper with greens, extra julienned veggies, and a sprinkle of sesame seeds

3. To prepare Thai Dipping Sauce, blend all ingredients until smooth. Serve with Kimchi Spring Rolls

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Ingredients

Kimchi Spring Rolls
  • 4 cups cashews
  • ¼ cup liquid aminos
  • ¼ cup sesame oil
  • ¼ cup tahini
  • 1 quart premade kimchi
  • 1 tablespoon agave
PAD THAI DIPPING SAUCE
  • 1 ½ cups almond butter
  • 2 “thumbs” ginger, peeled and chopped
  • ¼ cup liquid aminos
  • 2 tablespoons lime juice
  • ¼ cup maple syrup
  • 5 cloves garlic, crushed
  • 4 jalapeños
  • ½ teaspoon sea salt
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