Ingredients:

• rice spring roll wrappers - I used Happy Pho

• 1 cup kimchi - I used the Spicy Red Napa Cabbage type from the brand, Sinto

• 1 whole carrot

• 1 green bell pepper

• 1 cucumber

• ½ avocado

• 2-3 teaspoons soy sauce

• 1 teaspoon chili-garlic sauce (optional)

• sesame oil

• peanut sauce for dipping

Recipe:

1. Chop your veggies! Chop your kimchi, carrot, bell pepper, cucumber, and avocado into fine, thin slices.

2. Heat up a small pan and add in some sesame oil. When warm, add your bell pepper, carrot, and kimchi.

3. Sautée your veggies for about five minutes and then add in your soy sauce and chili-garlic sauce.

4. Cook for another two minutes and then set aside. Time to wrap your rolls and eat!

5. Don’t forget to make the peanut sauce! They really are so much better with the sauce. Try out my homemade recipe here!

How to Roll

Follow the instructions for the wrappers you buy. For the Happy Pho wrappers, you just have to dunk them in warm water and lay them out before filling. Add in all your ingredients into your wrapper. Leave the top ⅓ of the roll empty so it’s easier to roll. To roll, wrap the bottom of the roll and wrap over the ingredients and bring in the two sides. Now all you have to you is begin rolling towards the front of the wrapper and you’re all set. Leave them out to sit for about five minutes before eating.

It took me a couple tries to get a perfect roll, so don’t give up if you don’t get it the first couple times.