Kimchi Summer Rice Rolls + Miso Sesame Sauce
Prep time
Cook time
Total time
Use organic ingredients when possible
Recipe type: Vegan
Cuisine: Snack
Serves: 12
  • 12 rice paper rounds (medium size)
  • 6 leaves romaine lettuce, thick stems removed and roughly torn
  • 1 cup raw, fermented kimchi
  • 1 cup grated carrot
  • ½ avocado, sliced into strips
  • handful of fresh chives, cut in half
  • ½ package of extra firm, organic tofu
  • 1 tbsp coconut oil (melted)
  • ½ tbsp tamari
  • 1 tbsp sesame seeds for garnish (black or white)
  1. Preheat oven or toaster oven to 400F and line a small baking tray with parchment paper.
  2. Mix melted coconut oil and tamari into small bowl for tofu coating.
  3. Slice tofu into ¼ inch blocks and brush with coconut oil and tamari mix.
  4. Place tofu slices evenly on baking tray and bake (flipping mid-way) for about 20 minutes until golden brown on both sides.
  5. Allow baked tofu to cool before further slicing into thin, match-stick-like strips.
  6. Gather all filling ingredients (lettuce, carrots, kimchi, avocado, chives, tofu) in one place for easy access.
  7. Fill a large mixing bowl or pie pan with warm water.
  8. Dip each, individual rice paper round into warm water for about 10 seconds until paper is just starting to get flexible and soft. Remove with both hands; let excess water drip onto clean tea towel and place flat on smooth surface.
  9. Place filling on the lower third of the circle of an individual rice paper in any order you like and roll into fat, cigar shape. Place seam-side down on a platter.
  10. Repeat x 12 and space the rolls with a bit of room in between so they don’t stick together. Slice in half or in quarters if desired. (Best to use a wet knife for this to avoid stickiness).Note: best served fresh, but can be kept overnight if wrapped, tightly sealed on platter with plastic wrap.
Recipe by at