Fresh Kimchi Spring Rolls

Instructions

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1. 1 Combine the soy sauce, rice wine vinegar, sriracha, grated ginger, and garlic in a mixing bowl. Whisk together and stream sesame oil in very slowly while whisking to emulsify. Stir in green onions and set dipping sauce aside.
2. 2 Add kimchi, peanuts, peanut butter, maple, and toasted sesame oil to a food processor.
3. 3 Pulse until a thick, chunky, well-combined paste forms. Texture is a good thing, so don’t process it to the point of being smooth. Set aside in the fridge.
4. 4 Julienne bell peppers, carrots, cucumber, and cut green leaf lettuce into 2 inch pieces.
5. 5 Fill a shallow cookie sheet with warm water next to a clean cutting board or other suitable, clean work surface.
6. 6 Dip the edible spring roll wrapper in the shallow warm water until soft and pliable, but not overly mushy.
7. 7 Transfer to your clean work surface and carefully fill the spring roll wrapper with lettuce on the bottom, a 1-2 Tablespoon scoop of kimchi filling in the middle, a few julienned veggies and another piece of lettuce on top.**
8. 8 Gently wrap each spring roll, tucking in the sides to keep all of the filling from falling out.
9. 9 Sprinkle each spring roll with sesame seeds (optional, but they add a nice texture and help keep the finished rolls from sticking together and tearing.)
10. 10 Repeat steps 5-8 until all of your filling is used up.
11. 11 Serve fresh kimchi spring rolls cut in half with dipping sauce. Enjoy!