Kimchi and Natto Fried Spring Rolls

Kimchi and Natto Fried Spring Rolls

Healthy ingredients for authentic Asian cuisine rolled up for crispy enjoyment

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients (Servings: 2)

50 g (1.8 oz.)

20 g (about 0.7 oz.)

2 stalks

1 pack (40 g / 1.4 oz.)


2 tsp

as desired


  1. Finely chop up the kimchi, cut the cheese into 5 mm (0.2 in.) cubes, and slice the green onion into small rounds.
  2. Mix the soy sauce into the natto, add in (1) and combine well.
  3. Place equal amounts of (2) onto each spring roll wrapper. Sealing the end with water is not required.
  4. Heat 1 tsp of vegetable oil in a fry pan over medium heat, place (3) inside with roll-ends facing down. Cover with a lid and pan-fry over very low heat for about 2 minutes.
  5. Add in 1 tsp of vegetable oil, turn the rolls over and cook without a lid until crispy. Cut into easy-to-eat pieces and serve on dishes garnished with cilantro leaves.

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