Kimchi Spring Rolls

May 11, 2018

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

Ingredients

4 cupscashews

¼ cupliquid aminos

¼ cupsesame oil

¼ cuptahini

1 tablespoonagave

1 quartpremade kimchi

1 ½ cupsalmond butter

2 “thumbs”ginger, peeled and chopped

¼ cupliquid aminos

2 tablespoonslime juice

¼ cupmaple syrup

5 clovesgarlic, crushed

4jalapeños

½ teaspoonsea salt

Preparation

1

2

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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