A Korean-influenced take on Vietnamese fresh rolls. An easy and delicious recipe to serve as a side or an entree. Serve with the dipping sauce of your choice. I recommend serving Korean barbecue sauce!

Gallery

Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
4
Yield:
4 rolls
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Saute tofu with oil and soy sauce in a pan over medium heat until golden brown, 5 to 10 minutes.

    Advertisement
  • Wet a rice paper wrapper in a large bowl of water then lay flat on a plate. Add 5 to 6 leaves spinach to the center. Place 1 to 2 pieces tofu on top. Add enough kimchi to cover the tofu, 1 to 2 tablespoons black beans, and several peanuts.

  • While the rice paper is still soft, fold in sides and roll up around the filling. Repeat to make 3 remaining rolls.

Nutrition Facts

202 calories; protein 9.5g; carbohydrates 13g; fat 13.6g; sodium 567.1mg. Full Nutrition
Advertisement
Advertisement