Kimchi-Sommerrollen mit Sriracha-Dip

Kimchi summer rolls with sriracha dip

summer rolls! That's how we like them best: Colorful vegetables, hot and sour cabbage and a sweet and spicy dip.⁠ Have fun rolling, dipping and eating!⁠

Ingredients for about 8-10 rolls:⁠ ⁠

8-10 sheets of rice paper⁠

1/2 glass of SUUR Kimchi-Style⁠ Kraut or SUUR Classic Kimchi

50-100 g soba noodles (alternatively rice noodles)⁠

1/4 cucumber, cut into fine sticks⁠

1/2 carrot, cut into fine sticks⁠

1/4 red bell pepper, cut into fine sticks⁠ 2-3 radishes⁠

1-2 spring onions, cleaned and cut into rings⁠

A few sprigs of parsley and/or coriander, leaves picked⁠ ⁠

For the dip:⁠

6 small dried dates, soaked in 100 ml water for about 15 minutes⁠

3-4 tbsp peanut butter⁠

2 tbsp soy sauce⁠

3 tsp sriracha or chilli sauce plus maple syrup

juice of a lemon⁠

1 clove of garlic (preferably fermented)⁠ ⁠

optional to serve: SUUR Lemon Sriracha⁠

For the dip:⁠

Puree all the ingredients for the dip, including the water from the dates, in a blender or with a hand blender until creamy.⁠ ⁠Add more water if necessary and season with soy sauce or Sriracha if necessary.

For the roles:⁠

Cook the soba noodles according to package instructions, rinse and drain.⁠ ⁠

Pour cold water into a large enough plate and dip a sheet of rice paper into each and place on a large smooth board or plate. Fill with noodles, kimchi cabbage or classic kimchi, vegetables and herbs one after the other. First roll the front side over the filling, then fold in the sides and roll up the roll to the end.⁠ ⁠

Serve the summer rolls with the dip and optionally with SUUR Sriracha and SUUR Lemon Sriracha.⁠ ⁠

Bon appetit!⁠

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