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Sesame Kale Spring Rolls in a white and beige bowl with sauce on the side and wooden chopsticks
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3.80 from 5 votes

Sesame Kale Spring Rolls

Prep Time20 mins
Cook Time15 mins
Cool Time15 mins
Total Time50 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Asian
Servings: 10 Spring Rolls
Calories: 95kcal
Author: Gina Fontana

Ingredients

  • 1 package japchae noodles (Korean sweet potato glass noodles)
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic (about 1 large clove)
  • 2 heaping cups coleslaw mix
  • 1 tablespoon gluten-free soy sauce (or coconut aminos for soy-free)
  • 1 teaspoon rice vinegar
  • ¼ teaspoon ground ginger
  • 2 tablespoons scallions/green onions , chopped
  • 1 tablespoon coconut sugar or pure maple syrup (optional)
  • 10 rice paper wrappers

For the Sesame Kale:

  • 3 cups kale , packed (I used lacinato kale but you can use curly kale too)
  • 1 tablespoon sesame oil
  • ¼ teaspoon kosher or fine sea salt
  • 1 teaspoon fresh lemon juice
US Customary - Metric

Instructions

  • Cook the japchae noodles according to the package directions. Drain, rinse, and set aside. While those are cooking, make the sesame kale mixture and the cabbage mixture.
  • To make the sesame kale, wash and trim the kale, removing the stems and using the leaves only. Chop the kale into larger pieces and then place the kale leaves, sesame oil, salt, and lemon juice in a large bowl. Massage the kale for about 3-5 minutes, until the leaves turn a very dark green and they are softened. Set aside.
  • In a large skillet, add the sesame oil and garlic and sauté on medium heat for a few minutes, until the garlic starts to turn golden. Add the coleslaw mix, soy sauce, rice vinegar, ginger, scallions, and coconut sugar or maple syrup (if using). Sauté until the cabbage is tender and no more liquid remains in the pan. Spoon the cabbage mixture into a bowl and place in the fridge for about 10-15 minutes to cool.
  • Place a damp paper towel or tea towel on your counter or large cutting board. Fill another large skillet or a large shallow bowl with water. Soak a rice paper wrapper (one at a time) in the water for about 15 seconds until it softens. Carefully remove it from the water and place onto the damp towel and get it as flat as you can without ripping it.
  • Place about 1 large tablespoon of the cabbage filling, 1 large tablespoon of the sesame kale, and about ¼ cup (maybe less) of japchae noodles in the center of the softened rice paper wrapper. The key is to not overstuff the rolls. Gently fold the bottom of the wrapper over the filling, then fold the sides over, and finally roll the rest of it from the bottom up. Repeat this step for the remaining rolls, until all the filling items are used up.
  • Garnish with sesame seeds and serve the spring rolls with gluten-free sweet and sour sauce or soy sauce.

Notes

Note: You will most likely have leftover japchae noodles. Simply store them in the fridge and use them in another meal later in the week.

Nutrition

Calories: 95kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 279mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2023IU | Vitamin C: 19mg | Calcium: 64mg | Iron: 1mg