Kimchi Bean Sprout Spring Rolls

INGREDIENTS:

●      rice paper wrappers

●      ¼ cup warm water

●      kimchi of choice, prepared

●      Salad Cosmo Mung Bean Sprouts

●      green onion, chopped

●      Spinach bunch, or greens of choice

INSTRUCTIONS: 

Prepare a shallow bowl or pie plate about 10 inches in diameter with ¼ cup warm water. Dip rice paper wrapper into the water until fully covered for about 15 seconds until pliable. Pat the wrapper with a tea towel to absorb some of the liquid and place wrapper on a plate. Spoon about 3 tbsp of kimchi on the wrapper near the center, then top with a small handful of bean sprouts and green onion slices. Fold over the bottom and sides, then begin rolling the paper upwards, making sure to wrap tightly without tearing until completely rolled. Halve and serve on a bed of greens.

* Note: To make rolling the rice paper easier, drain kimchi liquid prior to rolling.

* Option: Deep-fry for about 2 minutes for a crispy version prior to halving.