Kimchi Spring Rolls

May 11, 2018

Jill Melton

This recipe is from Vegetarian Chef Jess Rice and one of her personal favorites.

Ingredients

4 cups cashews

¼ cup liquid aminos

¼ cup sesame oil

¼ cup tahini

1 tablespoon agave

1 quart premade kimchi

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

Preparation

1

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

2

3

share this: