Simple Summer Rolls (Goi Cuon): Using Leftover Kimbap Ingredients
Simple Summer Rolls (Goi Cuon): Using Leftover Kimbap Ingredients
Delicious Summer Rolls Made with Leftover Kimbap Fillings
Introducing a super easy recipe to transform your leftover kimbap ingredients into elegant summer rolls. Enjoy a hearty and delicious meal without complex preparation.
Main Ingredients- Leftover kimbap fillings (vegetables, egg, pickled radish, etc.)
- 8 sheets of rice paper
- 20g of dipping sauce (store-bought or homemade)
Simple Sauce (Optional)- 1 tsp soy sauce
- 1 tsp sugar
- 1 tsp vinegar
- 1/3 tsp mustard
- 1 tsp soy sauce
- 1 tsp sugar
- 1 tsp vinegar
- 1/3 tsp mustard
Cooking Instructions
Step 1
Don’t throw away those leftover kimbap fillings! Now you can use them to make fresh and delicious summer rolls. You’ll have a bountiful table set in no time.
Step 2
Prepare the rice paper. Pour warm water into a shallow dish. Gently dip one sheet of rice paper at a time into the water until it softens, about 10-15 seconds. Be careful not to oversoak, or it might tear. Place the softened rice paper on a clean cutting board or flat surface.
Step 3
Arrange your kimbap fillings attractively on top of the softened rice paper. Feel free to use any leftover vegetables, egg strips, ham, pickled radish, etc., that you have on hand. Avoid overfilling, as this can cause the rice paper to burst. Aim for a balanced amount.
Step 4
To roll, first fold the bottom edge of the rice paper up over the fillings. Then, fold in the sides. Finally, pull the top edge down and over to tightly enclose the fillings, similar to rolling kimbap. This ensures that the ingredients stay securely inside.
Step 5
Cut the finished summer rolls in half for easy handling and arrange them on a plate. Dip them into your prepared sauce or a store-bought summer roll dipping sauce. If you’d like to make a simple sauce, mix soy sauce, sugar, vinegar, and mustard in a roughly 1:1:1:1/3 ratio.
