Savory Korean Japchae Spring Rolls with Sesame Dip
A fusion of Korean glass noodles wrapped in crisp rice paper with a nutty dip
This dish combines the iconic flavors of Korean Japchae in a portable, finger-friendly spring roll format, paired with a delicious sesame dipping sauce.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Japchae Filling
For the Spring Roll Assembly
For the Sesame Dipping Sauce
Preparation
Preparing the Japchae Filling
Soak Noodles
Soak the glass noodles in hot water for 10 minutes. Drain and cut into shorter lengths.
Sauté Aromatics
Heat sesame oil in a skillet over medium heat, add garlic and onion, sauté for 2 minutes.
Cook Vegetables
Add carrot, bell pepper, and mushrooms, sauté for another 3 minutes. Stir in spinach last.
Combine Noodles
Add the noodles, soy sauce, and stir-fry for an additional 3 minutes until well combined. Set aside to cool slightly.
Preparing the Sesame Dipping Sauce
Mix Ingredients
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, chili flakes, and garlic.
Adjust Seasoning
Adjust seasoning to taste.
Cooking Process
Assembly
Soak rice paper for 10–15 seconds and lay them flat.
Rolling
Place 1-2 tablespoons of filling on one end, fold sides, and roll tightly.
Final Touch
Sprinkle with sesame seeds and arrange cilantro inside each roll.
Plating & Serving
Savory Korean Japchae Spring Rolls with Sesame Dip
Savory Korean Japchae Spring Rolls with Sesame Dip
Plating & Serving
Arrange the spring rolls neatly on a platter with a small bowl of sesame dipping sauce in the center for a stunning presentation.