Ingredients
- Kale, with the stems removed
- Cultured Guru Fermentated Kimchi
- 6 Green Onions, Chopped
- 2 Cups of Squash and Zucchini, Spiralized
- 1 Cup of Edible Flowers (optional)
- 2 Cups of Sprouts (microgreens or sprouted mung beans)
- 1 Cup of Green Onion, Chopped
- Large Rice Paper Sheets
- 1/4 Cup Honey Ginger Balsamic Vinegar
- 1/4 Cup Korean BBQ Spice
- 1/4 Cup Roasted Garlic Avocado Oil (Red Stick Spice)
- 1/4 Cup of Cultured Guru Fermentated Kimchi Brine
- 1 Avocado
Directions
- Be sure that all of your ingredients are chopped, spiralized and ready to go!
- Rehydrating the rice paper: You will need a plate that is slightly deep and slightly bigger than the rice paper roll. Add a good amount of water to the plate, enough to submerge a sheet of rice paper. We find that room temperature water works best and results in softened rice paper that is easy to work with.
- Submerge one rice paper sheet into the water, count to five and remove. It should be slightly more flimsy. Place it flat on a clean dry plate. We like to use a rectangular plate and allow the sides of the rice paper to slightly droop off the sides. This makes it easier to grab for rolling later.
- Starting with the prettiest ingredients (Flowers, sprouts, microgreens, green onions) place them in a line slightly to one side of the center of the rice paper. Things like edible flowers should be placed first, and face down onto the rice paper.
- Next add the kale directly in the center. Be sure to not add to much, maybe one or two leaves will be enough. You don’t want to rip the rice paper by over stuffing. (see photo instructions below)
- Using the kale as a sort of raft, place about two table spoons of the kimchi into the bed of kale.
- Next place the spiraled squash and zucchini on top of the kale and kimchi
- Rolling up the Summer Roll: fold the top and bottom of the rice paper up, like you are about to fold a burrito. Then fold one side over, and continue rolling until the rice paper is sealed up. (see photo instructions below)
- Repeat until you have your desired amount of summer rolls
- Dipping sauce: This is so easy. Add the Honey Ginger Balsamic Vinegar, the Roasted Garlic Avocado oil, the Korean BBQ spice blend, the Kimchi brine, and the avocado to a blender. Blend and viola, you have one of the most delicious sauces ever.
- Serve the summer rolls either whole or cut in half with a bit of dipping sauce on the side
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