Korean Japchae Spring Rolls with Sesame Dip and Peanut Sauce
A fresh take on the classic Japchae, transformed into crunchy spring rolls paired with flavorful dipping sauces.
Preparation
Get these tasks done before you start cooking.
Marinating the Japchae
- 1
Cook glass noodles
Cook glass noodles according to package instructions, drain, and rinse with cold water.
- 2
Make the marinade
In a bowl, combine soy sauce, sesame oil, sugar, and garlic to create the marinade.
- 3
Marinate noodles and vegetables
Toss noodles and vegetables in the marinade, and set aside for at least 20 minutes.
Preparing the Spring Rolls
- 1
Soften wrappers
Soften rice paper wrappers by dipping them in warm water for a few seconds.
- 2
Assemble rolls
Place a portion of the marinated Japchae onto each wrapper and roll tightly.
Tip: Roll the spring rolls on a damp surface to prevent sticking.
- 3
Heat oil
Heat oil in a frying pan on medium heat.
Tip: Ensure oil is hot enough before adding spring rolls to prevent them from becoming greasy.
How to Make Korean Japchae Spring Rolls with Sesame Dip and Peanut Sauce
Total time: 2 h · Yields 4 servings
- 1
Fry the Spring Rolls
Fry the rolls until golden and crisp, about 3-4 minutes on each side.
- 2
Prepare the Sesame Dip
Whisk together tahini, soy sauce, rice vinegar, and honey until smooth.
- 3
Prepare the Peanut Sauce
Combine peanut butter, soy sauce, lime juice, and water to desired consistency.
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