Make Delicious Snacks and Meals with Lacto-Fermented Sauerkraut.
Spring Rolls with Fermented Sauerkraut & Custom Swicy Sauce
Fresh Asian Spring Rolls made with chewy rice paper wraps, often called Vietnamese or "summer rolls", are light, savory and easy to assemble. Traditionally made with shredded cabbage, we switched out raw for fermented cabbage - not only for the gut health benefits but for the bold tangy flavors. Three sauerkraut varieties work exceptionally well: Golden Turmeric, Spiced Turmeric and Eastern Roots (plant- based kimchi-style). To expand the adventure, we make a dipping sauce using Kres Wildfire Hot Pepper Paste and maple syrup - an effortless way to personalize the level of heat, simply delicious. This recipe works with just about any kraut and dipping sauce, so use what you have.
Spring rolls are a versatile and delightful option when eaten as a snack, an appetizer or a light meal. Adding Kres Kitchen lactofermented sauerkraut creates an enticing visual, textural and flavorful experience. The added health benefits of fermented sauerkraut elevate traditional spring rolls to a “YES, I WANT THAT” level.
Rice paper wrappers are sold in a dehydrated, brittle state and must be rehydrated by dipping them individually into a shallow bowl of water for a few seconds. Once the rice wrappers are softened, add sauerkraut and vegetable fillings. Gently fold or wrap into rolls and you’re ready to go. Dip the rolls into a homemade swicy sauce (see video on how to make swicy here) for a light, fresh, and slightly crunchy bite.
Then ease into the tangy, spicy, and umami experience.
Spring Rolls with Fermented Sauerkraut and Custom Swicy Sauce
Made with Kres Kitchen Golden Turmeric, Spiced Turmeric Sauerkrauts and Wildfire Hot Pepper Paste
INGREDIENTS
This makes 4 to 6 rolls, depending on how generous you fill each wrapper, which can serve up to 2 people
ASIAN WRAPPERS:
Rice Paper Wrapper (dehydrated)
FILLINGS:
1/2 ripe avocado thinly sliced and/or diced (super important if you’re using a turmeric kraut)
1 carrot (shredded or julienned)
1/2 cucumber (diced or cut into matchsticks; discard watery core)
1/2 CUP fresh mushrooms (diced or sliced shiitake, cremini, or lion’s mane) All of these mushrooms are safe to eat raw but we recommend that you sauté to improve texture, flavor, and digestibility. When using cooked mushrooms, use a 1 CUP instead of a 1/2 CUP fresh.
1/2 CUP Sauerkraut (Recommend: Golden Turmeric, Spiced Turmeric, Eastern Roots (kimchi style) or Chef’s Choice)
DIPPING SAUCE:
1 TSP Kres Wildfire Hot Pepper Paste
3 TBSP of your favorite local maple syrup or honey (adjust to your spice preferences, more/less)
DIRECTIONS
PREPS:
Prepare the dipping sauce: add all ingredients in a bowl and whisk.
Prepare the fillings: slice, chop, shred and julienne
Hydrate the rice paper rolls:
In a shallow dish add room-temperature or slightly warm water
Dip one whole wrapper for 2 to 5 seconds, it should still be firm
ASSEMBLE THE ROLLS:
Place hydrated wrapper on a clean, damp surface like a wood cutting board run under water and patted dry
Add fillings, avoid overfilling to prevent tearing the wrapper (like I did in the 2nd photo)
To make certain ingredients visible through the translucent skin, place those on the wrapper first before adding bulkier fillings
Change up the combination of ingredients to explore which tastes you enjoy the most
ROLL THE WRAPS:
Fold the bottom edge over the filling, then fold in both sides
Roll forward and tuck ingredients towards you, then roll into a snug fit
Rolling the wraps improves with experience, once you master this it will become second nature :) ENJOY!
Pro Tip: If you aren’t into dipping sauces, cut the roll in half with a sharp knife and drizzle or pour sauce into the open end before eating.
OTHER FILLINGS TO CONSIDER:
Adjust portions to your taste preferences:
CRUNCHY & SAVORY
Sesame Seeds > a nutty pop
Crushed Peanuts > a butter crunch
Shallot or garlic (minced) > savory and umami
Sliced almonds or toasted cashews > added texture and depth
FRESH HERBS & GREENS
Mint, Cilantro, Thai Basil > authentic Asian flavors
Leaves, Shoots & Microgreens > delicate, tasty and nourishing
Chives and Garlic Chives > extra fresh bite with an Asian flair
PROTEINS & STARCHES
Noodles > traditional delicious filling
Plant Protein > Tofu or Edamame
Seafood/Meat > Cooked Shrimp, Grilled or Shredded Chicken
FRUITFUL, SWEET & SPICEY
Mango or Pineapple
Strawberries
Jalapeño, thinly sliced
Optional Dipping Sauce Twists:
2 tbsp peanut butter for a creamy texture
1 clove garlic (minced), it’s so good for you!
1 TBSP rice vinegar for sharper sour (note: be careful if using Kres Wildfire, vinegar may harm the living microbes)