Kimchi Spring Rolls
Light and fresh in taste, this spring roll kicks it up a notch with your addition of homemade kimchi!
- Prep: 30 mins
- Cook: 10 mins
- Yields: 10 Servings
1Cook noodles according to package instructions, drain and chill in the refrigerator until ready for use.
2Cut lettuce leaves into 1 inch strips (you want to cover the center of the wrapper with a strip from end to end).
3Cut the carrots into small strips 1/8 inch by 1/8 in wide or shred carrots using a grater.
4Prepare shrimp, removing tails, if present. If you are using large shrimp cut them lengthwise in half.
5Lay out Spring Roll wrapper on table. About 1 inch from the edge, lay a piece of lettuce down. Add layer of drained Kimchi. Add chilled rice noodles and carrots, then add spear of cucumber, and top with Shrimp (2 halves if large, 2 whole if medium and 3 if cocktail.) Sprinkle with toasted sesame oil.
6Pull the front edge to the top of the filling, tuck under, fold in the sides, then roll into a tube.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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