Kimchi Rice Paper Rolls (Vegan, Gluten-Free, Ready in 15 Minutes)

Kimchi Rice Paper Rolls are fresh, no-cook rolls made by wrapping softened pieces of rice paper around julienned veggies and your favourite kimchi, served with a peanut tamari dip. They make 3 rolls, take approximately 15 minutes to prepare, and provide around 147 kcal per roll.

Rice paper rolls are already one of the most satisfying things you can make with minimal effort, and adding kimchi takes them somewhere entirely new. The funky, fermented depth of kimchi against crisp raw veggies, all wrapped in delicate rice paper and dipped into a rich peanut and tamari dip, is a genuinely brilliant flavour combination. As a certified nutrition coach, I love recipes like this one that require no cooking at all but still deliver bold, satisfying flavour and a meaningful dose of fermented food into your day.

In this post you’ll learn:

• How kimchi summer rolls differ from classic Vietnamese and Thai summer rolls
• Why the peanut tamari dip makes this dish so addictive
• How to customise with shrimp, salmon, mushroom, or a baked version

Kimchi Summer Rolls vs Vietnamese and Thai Summer Rolls

If you’ve made Vietnamese summer rolls (gỏi cuốn) or Thai-style rice paper rolls before, this dish will feel familiar in technique but quite different in flavour. Vietnamese summer rolls traditionally include rice vermicelli noodles, fresh herbs, and often prawns or pork, served with a hoisin or peanut dip. Thai summer rolls follow a similar format but often lean into more citrus and chilli-forward flavours.

This Kimchi Summer Roll skips the noodles entirely and replaces the herb-forward freshness with the deep, funky, fermented intensity of kimchi. It is closer in spirit to a Korean-inspired fusion roll than a traditional Vietnamese or Thai recipe, but it uses exactly the same rolling technique. If you have made either before, you already have the skill needed for this dish. For more rice paper inspiration across different flavour profiles, take a look at my healthy rice paper recipes.

Why These Kimchi Rice Paper Rolls Work

Kimchi is the ingredient doing the most work here. Vilgain’s organic Korean kimchi is made from Chinese cabbage, carrot, white radish, and a careful blend of garlic, ginger, and chilli, fermented for depth of flavour. At just 27 kcal per 100g it is an extremely low-calorie way to add bold flavour, fibre, and the live cultures associated with fermented foods to a meal. Folded into a fresh roll alongside raw, crunchy veggies, the contrast between the tangy kimchi and the clean crunch of carrot and pepper is genuinely delicious.

The dip is the other half of why this recipe works so well. Peanut butter provides richness and body, sweet chilli sauce adds a sticky sweetness with gentle heat, tamari brings a deep umami saltiness, and a small amount of sesame oil ties everything together with a nutty, toasted aroma. This combination is rich enough to make even simple raw veggies feel genuinely indulgent when dipped.

Purple cabbage adds colour, crunch, and a meaningful dose of fibre and antioxidants, while the rice paper wrapper keeps the whole roll light and naturally gluten-free. For another rice paper recipe that proves just how versatile this ingredient is, check out my rice paper cheeseburger rolls.

Nutrition Breakdown

(Per roll — 1 of 3, including dip)

• Calories: ~147 kcal
• Protein: ~5g
• Carbohydrates: ~17g
• Fat: ~6.8g
• Fibre: ~2.3g

These rolls are light but genuinely satisfying, largely thanks to the fibre from the kimchi and veggies and the richness of the peanut dip. The sodium content is worth being aware of — both kimchi and tamari are naturally high in salt, so if you are watching your sodium intake closely, the substitutions section below has some useful adjustments.

Coaching insight: Kimchi is a fermented food that contains live cultures, similar to yogurt or sauerkraut. Including fermented foods regularly in your diet is a simple way to add variety to the foods supporting your gut, alongside fibre-rich veggies like the cabbage and pepper in this dish.

Note: All nutrition values are estimates calculated using Vilgain Organic Korean Kimchi. Values will vary with different kimchi brands, particularly in sodium content. Always verify with your preferred nutrition calculator.

Ingredients

(Makes 3 rolls)

• 3 pieces of rice paper
• ½ carrot, julienned
• ½ red pepper, julienned
• 1 spring onion, julienned
• A handful of chopped purple cabbage
• 6 tbsp of your favourite kimchi

For the dip:

• 2 tbsp peanut butter
• 2 tbsp sweet chilli sauce
• 1 tbsp tamari
• 1 tsp sesame oil
• Sesame seeds, to garnish

Smart Substitutions

• Kimchi: Any brand works as your favourite kimchi, though sodium and spice levels vary considerably — taste and adjust quantity accordingly
• Carrot, red pepper, cabbage: Any crunchy raw veggies work — cucumber, mangetout, or beansprouts are all good additions or substitutes
• Avocado: Add a few slices of avocado to each roll for extra creaminess and healthy fats — it pairs beautifully with the tangy kimchi
• Mushroom: Thinly sliced sautéed mushroom adds an umami depth if you want a warmer, more savoury filling
• Peanut butter: Almond butter or cashew butter for a different nut flavour; tahini for a nut-free version
• Tamari: Light soy sauce as a direct substitute if not avoiding gluten

If you’re adjusting based on your goals: using a lower-sodium kimchi reduces sodium by approximately 50–100mg per roll; swapping peanut butter for a lower-fat alternative reduces fat by approximately 2–3g per roll.

Customisation Options

Shrimp Kimchi Rolls
Add 2–3 cooked, cooled prawns to each roll alongside the veggies and kimchi before rolling. This is one of the most classic additions to a Korean-style rice paper roll and pairs beautifully with the peanut dip. Adds approximately 20–25 kcal and 4–5g of protein per roll.

Salmon Kimchi Rolls
Thin strips of cooked, cooled salmon or even good quality smoked salmon work wonderfully here — the richness of the fish against the tangy kimchi is an excellent combination. Adds approximately 40–50 kcal and 5–6g of protein per roll depending on quantity.

Avocado and Mushroom Version
Add a few slices of avocado and some sautéed mushroom to the filling for a richer, more substantial vegetarian roll. The creaminess of the avocado works particularly well against the sharpness of the kimchi.

Baked Kimchi Rice Paper Rolls
For a warm, crispy version, assemble the rolls as normal, brush lightly with sesame oil, and bake at 200°C for 8–10 minutes, turning halfway, until golden and crisp. This transforms the texture entirely and works particularly well as an appetiser for a dinner party.

Air Fryer Version
Follow the same approach as baking but air fry at 200°C for 5–6 minutes, checking halfway through. The result is even crispier than the oven method and ready faster.

Extra Spicy
Add a few extra tablespoons of kimchi and a drizzle of gochujang into the dip for a more intense, spicier finish. Scatter extra peanuts and sesame seeds over the top for crunch.

Storage and Meal Prep

These rolls are best eaten fresh, ideally within an hour of rolling, as rice paper can become tough or stick to itself if left too long. For meal prep, chop and prepare all the veggies in advance and store in an airtight container in the fridge, they will keep well for up to 2 days, ready to roll whenever you want fresh rolls rather than ones that have been sitting.

The dip keeps well separately in an airtight container in the fridge for up to 4 days — make a larger batch and use it across the week with other veggies, salads, or proteins.

Do not freeze — rice paper does not hold its texture after freezing and thawing.

How This Fits Into a Balanced Diet

These Kimchi Rice Paper Rolls are a brilliant example of how fermented foods, fresh veggies, and bold flavour can come together in a genuinely satisfying, no-cook dish. At around 147 kcal per roll, three rolls make a light meal, a starter, or an appetiser that delivers fibre, fermented food benefits, and the kind of flavour that makes eating veggies feel exciting rather than dutiful.

As a nutrition coach, I love recommending recipes that bring more variety and more fermented foods into a person’s week without requiring any cooking skill or specialist equipment. This is exactly that kind of dish, accessible, quick, and genuinely delicious. It also pairs beautifully alongside other fresh salads and bowls for a more substantial spread.

Final Thoughts

These Kimchi Rice Paper Rolls prove that fermented foods and fresh, crunchy veggies belong together far more often than most recipes give them credit for. Fifteen minutes, three rolls, and a dip that you will want to put on everything — this is the kind of recipe that earns a permanent place in your rotation, whether as a quick lunch, a light dinner, or an appetiser for friends.

Subscribe to my blog and get my free weekly meal planner template  to build more creative, balanced meals like this one into your week with ease.

Alex 🙂