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Lunch & Dinner

Sesame Kale Spring Rolls

by Gina Fontana January 16, 2022
written by Gina Fontana January 16, 2022
Jump to Recipe

A healthy plant-based meal made with gluten-free rice paper wrappers, japchae noodles, sesame kale, and a cabbage carrot mixture (coleslaw mix). Serve these Sesame Kale Spring Rolls for lunch or dinner with homemade sweet and sour sauce or soy sauce.

sesame kale spring rolls in a bowl, some cut in half to reveal the filling, served with a bowl of sweet and sour sauce

If you’re looking for a fabulously delicious plant-based recipe for the new year, this is it. It’s easy (I promise!), nourishing, gluten-free, and vegan as always. I’m always so annoyed with myself for not making spring rolls more often because they are so good, and I feel so good after I enjoy them too. They are fresh and light, and they incorporate so many healthy veggies… what’s not to love!

3/4 view of a bowl of sesame kale spring rolls, some cut in half to reveal the filling, served with a bowl of sweet and sour sauce

For these Sesame Kale Spring Rolls I decided to include Japchae noodles, also known as Korean glass noodles, made from sweet potato starch (so yummy!). They are naturally gluten-free, but I also love that they are grain-free as well. I know that these spring rolls aren’t a grain-free recipe with the use of the rice paper wrappers, but whenever I can cut down on grains, I do it 😉 You’ll have to cook and cool the noodles before rolling them in your spring rolls.

a bowl of sesame kale spring rolls, some cut in half to reveal the filling, a plate with soy sauce, sliced green onion and sesame seeds next to the bowl and a linen napkin

The kale I use in this recipe is dinosaur kale aka Lacinato kale, but you could also use the curly kale. You’re going to trim the stems and use only the leaves for this recipe to ensure they fold easily. To also help with that, we’re going to massage the kale to soften the leaves with sesame oil, lemon juice, and salt. I find kale much more enjoyable to eat this way as well.

a close up 3/4 view of a bowl of sesame kale spring rolls, some cut in half to reveal the filling, served with a bowl of sweet and sour sauce

The cabbage mixture is cooked slightly in a skillet with gluten-free soy sauce, a pinch of ginger, and a little bit of rice vinegar. To cut down on the chopping and shredding and to make this recipe easy, you can buy coleslaw mix. I like to add green onion to this mixture as well. If you prefer to eat everything raw, you can skip the cooking part- but I find these Sesame Kale Spring Rolls a little more palatable when the cabbage filling is softened slightly.

a close up shot of the sliced sesame kale spring rolls to reveal the filling with a bowl of sweet and sour sauce beside them

Rolling these spring rolls is fairly simple once you learn how to do it. The trickiest part is to not rip the rice paper wrapper, so be gentle. There should be directions on the back of your rice paper wrapper package, but if there’s not, you simply submerge each rice paper wrapper in water for about 15 seconds (one at a time), lay it out as flat as you can on a wet paper towel or tea towel, place the filling in the center, then fold the bottom of the wrapper over the filling, followed by the sides and then roll from the bottom up to the top. Be sure to not let them touch as they will be quite sticky and will tear easily.

spring rolls rolled up laid out on a baking sheet lined with parchment paper

I actually made these Sesame Kale Spring Rolls twice because I tried to fry and bake them to make them crispy… and they were delish that way too, however, if you’re going to do that you’ll need to double wrap them so the filling doesn’t all come out in the process. Garnish with sesame seeds and serve these spring rolls with gluten-free soy sauce or sweet and sour sauce (my personal pick)! Leave a comment below, and don’t forget to tag me on Instagram or Facebook if you make these Sesame Kale Spring Rolls!

Continue to Content
sesame kale spring rolls in a bowl, some cut in half to reveal the filling, served with a bowl of sweet and sour sauce

Sesame Kale Spring Rolls

Yield: 10 spring rolls
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

A healthy plant-based meal made with gluten-free rice paper wrappers, japchae noodles, sesame kale, and a cabbage carrot mixture (coleslaw mix). Serve these Sesame Kale Spring Rolls for lunch or dinner with homemade sweet and sour sauce or soy sauce.

Ingredients

  • 10 rice paper wrappers
  • 1 package Japchae noodles
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic (about 1 large clove)
  • 2 heaping cups coleslaw mix
  • 1 tablespoon gluten-free soy sauce
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon ground ginger
  • 2 tablespoons scallions/green onions, chopped
  • 1 tablespoon coconut sugar/maple syrup (optional)

Sesame Kale

  • 3 cups kale, packed (I used lacinato kale but you can use curly kale too)
  • 1 tablespoon sesame oil
  • 1/4 teaspoon salt
  • 1 teaspoon lemon juice

Instructions

  1. Cook the japchae noodles according to package directions. While those are cooking, make the sesame kale mixture and the cabbage mixture. Drain, rinse and set aside.
  2. To make the sesame kale, wash and trim the kale, removing the stems and using the leaves only. Chop the kale into larger pieces and then place the kale leaves, sesame oil, salt, and lemon juice in a large bowl. Massage the kale for about 3-5 minutes, until the leaves turn a very dark green and they are softened. Set aside.
  3. In a large skillet, add the sesame oil and garlic and saute on medium heat until it starts to turn golden- a few minutes. Add the coleslaw mix, soy sauce, rice vinegar, ginger, scallions, and if you're adding the coconut sugar/maple syrup, do so now. Saute until the cabbage is tender and no more liquid remains in the pan. Spoon the cabbage mixture into a bowl and place in the fridge for about 10-15 minutes to cool.
  4. Place a damp paper towel/tea towel on your counter or large cutting board. Fill another large skillet or a large shallow bowl with water. Soak the rice paper wrapper (one at a time) in the water for about 15 seconds until it softens. Carefully remove it from the water and place onto the wet paper towel/towel and get it as flat as you can without ripping it.
  5. Place about 1 large tablespoon of the cabbage filling, 1 large tablespoon of the sesame kale, and about 1/4 cup (maybe less) of japchae noodles in the center of the softened rice paper wrapper. The key is to not overstuff the rolls. Gently fold the bottom of the wrapper over the filling, then fold the sides over, and finally rolling the rest of it from the bottom up. Repeat this step for the remaining rolls, until all of the filling items are used up.
    **NOTE: you will most likely have leftover japchae noodles. Simply store them in the fridge and use them in another meal later in the week!
  6. Garnish with sesame seeds and serve the spring rolls with gluten-free sweet and sour sauce (my fav!) or gluten-free soy sauce.

Notes

* to speed up the rolling process I like to soak a rice paper wrapper while I am rolling another spring roll so it's softened by the time it's rolled.

** if you'd like to try to bake these spring rolls, be sure to double wrap the rolls and spray generously with oil. Bake at 375 degrees F for about 25 minutes.

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Cuisine: American / Category: Lunch & Dinner
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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

Cover image of a cupcake with strawberry frosting: The Beginners Guide to Gluten-Free, Vegan Baking by Gina Fontana
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A delicious THAI CHOPPED SALAD using green and pur A delicious THAI CHOPPED SALAD using green and purple cabbage, kale, broccoli, carrots, green onion, cilantro, mandarine oranges, and sliced almonds tossed in a simple Thai almond butter dressing for a delicious plant-based meal or side dish for this weekend!
.
SHOP 👉🏻 Thai Chopped Salad 
RECIPE:
2 cups chopped red cabbage
2 cups chopped green cabbage
4 cups chopped kale
2 cups chopped broccoli
1/2 cup chopped cilantro
1 cup sliced carrots (pre-sliced)
1 cup chopped green onion
2 cups sliced cucumbers
1.5 cups canned mandarine oranges, drained
1/2 cup sliced almonds

Thai Almond Butter Dressing
3/4 cup almond butter
1/2 cup water
1/4 cup liquid aminos/gluten-free soy sauce/coconut aminos (for soy free)
1 teaspoon minced garlic
2 tablespoons rice wine vinegar
2 tablespoons maple syrup
1 tablespoon lime juice

Instructions
Wash all of your produce, then chop the produce using your desired Calphalon Precision Knife. Place the measured produce into a large bowl. Toss everything together, except for the sliced almonds and divide between bowls.
Make the dressing by blending all of the dressing ingredients together and pour over each individual salad as desired. Garnish with sliced almonds and enjoy!

https://www.healthylittlevittles.com/thai-chopped-salad/
Bring this summertime s’mores treat inside to en Bring this summertime s’mores treat inside to enjoy a favorite campfire classic flavor! This simple VEGAN CAST IRON S’MORES DIP is made with a layer of melted dark chocolate swirled with sunflower seed butter and homemade vegan marshmallow fluff served with gluten-free graham crackers or fresh fruit! This dessert dip is such a crowd pleaser and perfect to share with your loved ones!
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#ad I am excited to be partnering with @Calphalon today to bring you a delicious s’mores recipe modified to be gluten-free and vegan so everyone can enjoy them together this Father’s Day! 
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Making this delectable dessert recipe as a dip allows it to be a shareable, fuss-free, less messy way to enjoy s'mores! By using the Calphalon™ Cast Iron 12-Inch Round Skillet it retains heat so this dip stays warm while serving. Constructed entirely of cast iron, this durable pan is designed to heat evenly and steadily and allows you to be able to use the broiler for quicker prep time and just a touch of that charred campfire flavor for a real s'mores experience ;) Not to mention, with oversized handles, lifting the pan to transfer to the oven or table is easy.
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You only need 6 ingredients (yes! It’s true!) to make this absolutely delicious dip! Head to the blog to read more and snag the recipe while you’re there! 
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🎉 USE CODE GINA25 for 25% OFF sitewide when you shop on Calphalon.com!!! 🎉
#CalphalonKitchenClub #Calphalon #CalphalonPartner
Bring this delicious dairy-free, vegan, gluten-fre Bring this delicious dairy-free, vegan, gluten-free side dish to your next cookout! This SMOKED DILL PAPRIKA POTATO SALAD puts a smokey spin on traditional potato salad and is made healthier by using avocado in the creamy dressing!
SHOP 👉🏻 Smoked Paprika Dill Potato Salad 
.
INGREDIENTS 
3 lbs yellow/yukon gold potatoes
1 heaping cup celery, sliced
1/4 cup fresh dill, chopped
1/3 cup vegan mayo
1 avocado
1/2 teaspoon smoked paprika
1 teaspoon dijon mustard
1/2 lemon, juiced
2 teaspoons salt, plus more to taste
1/2 teaspoon pepper, plus more to taste

INSTRUCTIONS 
Wash the potatoes and place them into a large pot. Cover the potatoes with water, making sure all of the potatoes are fully covered and boil on high for about 15-20 minutes, until the are soft when you poke them with a fork.
Meanwhile, wash and slice the celery, and chop the dill.
Drain the potatoes and rinse with cold water. Let them cool, then slice them into small chunks. You can choose to remove the skin or leave it on, I removed it. Place the potato wedges in a large bowl.
Place the vegan mayo, avocado, paprika, dijon, lemon juice, salt, and pepper in a food processor/blender and blend until smooth. Pour the creamy dressing over the potatoes, add the celery and dill and stir to coat all of the potatoes well. You can choose to mash some of the potatoes too if you like your potato salad more "mushy".
Cover and place in the fridge for at least an hour before serving. You may chill overnight. Add more salt and pepper to taste before serving if desired.
.
https://www.healthylittlevittles.com/smoked-paprika-dill-potato-salad/
A deliciously easy Italian cookie recipe made glut A deliciously easy Italian cookie recipe made gluten-free and vegan! These LEMON VANILLA BISCOTTI are bursting with flavor, are really easy to make 🍋 They are the perfect lemon-flavored dessert!
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SHOP 👉🏻 Lemon Vanilla Biscotti
RECIPE in bio @healthylittlevittles
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https://www.healthylittlevittles.com/lemon-vanilla-biscotti/
This GREEN BEAN POTATO SALAD features fresh green This GREEN BEAN POTATO SALAD features fresh green beans, potatoes, butter beans, peas, and cucumber tossed in a light apple cider vinegar and olive oil dressing, then garnished with mint, toasted almonds, and chia seeds for a refreshing side dish worthy to have a spot at the table of your next cookout! 💚💜
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SHOP 👉🏻 Green Bean Potato Salad 
Full recipe on the blog, clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/green-bean-potato-salad/
It’s gonna be a hot one today 🥵 putting some It’s gonna be a hot one today 🥵 putting some of these PINEAPPLE COCONUT AÇAÍ CHIA ICE POPS in the freezer this morning for a healthy, fun cool down later ☀️💜
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Recipe on the blog, clickable link in bio @healthylittlevittles
.
https://www.healthylittlevittles.com/pineapple-coconut-acai-chia-ice-pops/
A couple of weeks ago my Instagram shop went live! A couple of weeks ago my Instagram shop went live! 🎉 You can now shop my recipes right from Instagram and have the groceries delivered right to your doorstep via DoorDash! How cool is this?! I'm super excited about it and I hope you are too 😊 This will hopefully make meal prep + planning easier for you! ❤️
.
Also in the works is a shoppable meal plan with a recipe ebook included! You will be able to purchase all the ingredients needed to make a week's worth of meals and have everything already planned out for you. Stay tuned for that in the near future!
.
I will also be adding this shop feature on my
blog very soon too, keep checking back! I'll be sure to make the announcement when it's ready.
.
This is a new service and the @eatwithjupiter team is hard at work to provide customers with the best experience. They are adding more stores, products and features to make this shopping experience simple and convenient. Would love to hear your feedback!
.
As always, THANK YOU for your support! Your continued engagement and following has allowed me to be able to grow my business to include fun new services such as this! 🙏🏻 CHECK IT OUT and let me know what you think! So far I think you are all loving it! 🥰 Have a great day everyone! ☀️ 
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https://www.instagram.com/healthylittlevittles/shop
Warmer days + cooler evenings makes a perfect comb Warmer days + cooler evenings makes a perfect combination for a light + nourishing soup! 🧡
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SHOP 👉🏻 Roasted Butternut Squash Carrot Soup 
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https://www.healthylittlevittles.com/roasted-butternut-squash-carrot-soup/
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      7-Day Vegan Challenge eBook

      December 28, 2020

      books and ebooks

      Moon Milk by Gina Fontana

      May 11, 2019

      Breakfast

      Blueberry Spinach Spirulina Smoothie

      May 20, 2022

      Breakfast

      Gluten-Free Vegan French Crepes

      May 2, 2022

      Breakfast

      Grain-Free Banana Bread Donuts

      April 24, 2022

      Breakfast

      Strawberries and Cream Breakfast Quinoa

      April 7, 2022

      Breakfast

      Blueberry Overnight Quinoa

      March 6, 2022

      Breakfast

      Anti-Inflammatory Vegan Green Smoothie

      February 25, 2022

      Breakfast

      Four Seed Homemade Vegan Protein Bars (no-bake)

      January 27, 2022

      Breakfast

      Grain-Free Cinnamon Sugar Donuts

      January 10, 2022

      Dessert

      Vegan Cast Iron S’mores Dip

      May 26, 2022

      Dessert

      Strawberries and Cream Quinoa Cookies (No-Bake!)

      May 10, 2022

      Dessert

      Lavender Vanilla Oatmeal Shortbread Cookies

      May 1, 2022

      Dessert

      Vegan Lemon Bars with Graham Granola Crust

      April 18, 2022

      Dessert

      Chocolate Avocado Pudding Dirt Cups

      April 15, 2022

      Dessert

      Grain-Free Lemon Cupcakes (Vegan)

      April 3, 2022

      Dessert

      Crispy Quinoa Cacao Cookies (No-Bake!)

      March 28, 2022

      Dessert

      Quinoa Chocolate Chip Cookies

      March 2, 2022

      Drinks

      Purple Passion Blender Juice

      June 8, 2020

      Drinks

      Orange Sunrise Blender Juice

      May 3, 2020

      Drinks

      Blender Beet Juice

      April 21, 2020

      Drinks

      Blender Green Juice

      April 5, 2020

      Drinks

      Iced Matcha Dalgona Latte

      April 3, 2020

      Drinks

      Matcha Latte

      February 26, 2020

      Drinks

      Moon Milk by Gina Fontana

      May 11, 2019

      Drinks

      Vegan Italian Cream Sodas

      February 16, 2019

      Grain-Free

      Grain-Free Banana Bread Donuts

      April 24, 2022

      Grain-Free

      Quinoa Chocolate Chip Cookies

      March 2, 2022

      Grain-Free

      Grain-Free Vanilla Cupcakes with Blackberry Frosting

      February 6, 2022

      Grain-Free

      Grain-Free Cinnamon Sugar Donuts

      January 10, 2022

      Grain-Free

      Grain-Free Marbled Snowflake Sugar Cookies

      December 22, 2021

      Grain-Free

      Grain-Free Vegan Cinnamon Streusel Muffins

      August 15, 2021

      Grain-Free

      Vegan Grain-Free S’mores Brownies

      June 18, 2021

      Grain-Free

      Grain-Free Cherry Pop Tarts

      June 8, 2021

      Homemade Condiments

      How to Make Vegan Buttermilk

      April 11, 2022

      Homemade Condiments

      Easy Vegan Lemon Curd (Refined Sugar-Free)

      March 24, 2022

      Homemade Condiments

      Pumpkin BBQ Sauce

      December 9, 2021

      Homemade Condiments

      Golden Delicious Cinnamon Applesauce

      November 26, 2021

      Homemade Condiments

      Vegan Nacho Cheese Sauce (Nut-Free!)

      October 18, 2021

      Homemade Condiments

      Homemade Vegan Caramel Sauce

      September 27, 2021

      Homemade Condiments

      Naturally Sweetened Instant Pot Apple Butter

      October 1, 2020

      Homemade Condiments

      Cinnamon Sugar Cookie Cereal

      July 6, 2020

      Lunch & Dinner

      Creamy Alfredo Style Mushroom Pasta

      February 20, 2022

      Lunch & Dinner

      Easy Weeknight Mushroom Pho

      February 10, 2022

      Lunch & Dinner

      Maple Curry Garlic Ramen Noodle Bowls

      January 31, 2022

      Lunch & Dinner

      Sesame Kale Spring Rolls

      January 16, 2022

      Lunch & Dinner

      Vegan Latkes

      November 29, 2021

      Lunch & Dinner

      Roasted Broccoli Potato Tahini Soup

      October 29, 2021

      Lunch & Dinner

      Roasted Butternut Squash Carrot Soup

      October 14, 2021

      Lunch & Dinner

      Vegan Gluten-Free Chicken and Dumplings

      October 4, 2021

      No-Bake Desserts

      Strawberries and Cream Quinoa Cookies (No-Bake!)

      May 10, 2022

      No-Bake Desserts

      Crispy Quinoa Cacao Cookies (No-Bake!)

      March 28, 2022

      No-Bake Desserts

      Four Seed Homemade Vegan Protein Bars (no-bake)

      January 27, 2022

      No-Bake Desserts

      No-Bake Cherry Cake Pops

      July 19, 2021

      No-Bake Desserts

      No-Bake Vegan Cheesecake Ghosts

      October 22, 2020

      No-Bake Desserts

      Pumpkin Spice Chocolate Fudge

      September 7, 2020

      No-Bake Desserts

      No-Bake Peanut Butter Cup Bars

      May 26, 2020

      No-Bake Desserts

      Raw Chocolate Chip Cookie Dough Brownie Rolls

      February 24, 2020

      Recipe Roundups

      Vegan Thanksgiving Recipe Round-Up

      November 17, 2021

      Recipe Roundups

      25 Plant-Based, Gluten-Free, Vegan Recipe Roundup

      March 19, 2020

      Salads

      Thai Chopped Salad

      June 8, 2021

      Salads

      Watermelon Roasted Peach and Cobbed Corn Arugula Salad

      September 11, 2020

      Salads

      Green Bean Potato Salad

      August 17, 2020

      Salads

      Bourbon Cherry Kale Salad with Almond Oat Granola

      July 27, 2020

      Salads

      Creamy Grilled Romaine Salad

      March 19, 2020

      Salads

      Walnut Pear Sweet Potato Mason Jar Salads

      August 9, 2019

      Salads

      Spring Detox Mason Jar Salads

      April 6, 2019

      Salads

      Kaniwa Pear Salad

      March 10, 2019

      Side Dishes

      Vegan Latkes

      November 29, 2021

      Side Dishes

      Golden Delicious Cinnamon Applesauce

      November 26, 2021

      Side Dishes

      Gluten-Free Vegan Skillet Buttermilk Biscuits

      November 18, 2021

      Side Dishes

      Smoked Paprika Dill Potato Salad

      September 2, 2021

      Side Dishes

      Copycat True Food Kitchen Tahini Harissa Cauliflower

      August 23, 2021

      Side Dishes

      Gluten-Free, Vegan Green Bean Casserole

      November 10, 2020

      Side Dishes

      Browned Butter Bourbon Skillet Sweet Potatoes

      October 29, 2020

      Side Dishes

      Green Bean Potato Salad

      August 17, 2020

      Smoothies + Smoothie Bowls

      Blueberry Spinach Spirulina Smoothie

      May 20, 2022

      Smoothies + Smoothie Bowls

      Anti-Inflammatory Vegan Green Smoothie

      February 25, 2022

      Smoothies + Smoothie Bowls

      Cookie Monster Smoothie Bowl

      April 3, 2021

      Smoothies + Smoothie Bowls

      Vegan Pumpkin Pie Smoothie Bowl

      October 12, 2020

      Smoothies + Smoothie Bowls

      Peanut Butter Banana Dalgona Smoothie

      April 15, 2020

      Smoothies + Smoothie Bowls

      Strawberry Banana Sundae Smoothie Bowls

      January 25, 2019

      Snacks & Appetizers

      Crispy Quinoa Cacao Cookies (No-Bake!)

      March 28, 2022

      Snacks & Appetizers

      Baked Leftover Mashed Potato Croquettes

      February 15, 2022

      Snacks & Appetizers

      Four Seed Homemade Vegan Protein Bars (no-bake)

      January 27, 2022

      Snacks & Appetizers

      Pumpkin BBQ Sauce

      December 9, 2021

      Snacks & Appetizers

      Golden Delicious Cinnamon Applesauce

      November 26, 2021

      Snacks & Appetizers

      Vegan Nacho Cheese Sauce (Nut-Free!)

      October 18, 2021

      Snacks & Appetizers

      Strawberries and Cream Granola Bites

      May 10, 2021

      Snacks & Appetizers

      Carrot Cake Granola Bites

      March 29, 2021

      Soups

      Easy Weeknight Mushroom Pho

      February 10, 2022

      Soups

      Roasted Cauliflower Soup

      January 4, 2022

      Soups

      Roasted Broccoli Potato Tahini Soup

      October 29, 2021

      Soups

      Roasted Butternut Squash Carrot Soup

      October 14, 2021

      Soups

      Roasted Creamy Tomato Carrot Soup

      September 9, 2021

      Soups

      One-Pot Smoked Paprika Corn Chowder

      September 19, 2020

      Soups

      Spinach Artichoke Gnocchi Soup

      January 17, 2019

      Soups

      Curried Butternut Squash + Lentil Soup

      November 26, 2018

  • My Books
    • books and ebooks

      The Beginner’s Guide to Gluten-Free Vegan Baking

      September 16, 2021

      books and ebooks

      7-Day Vegan Challenge eBook

      December 28, 2020

      books and ebooks

      Moon Milk by Gina Fontana

      May 11, 2019

    • The Beginner’s Guide to Gluten-Free Vegan Baking
    • Moon Milk by Gina Fontana
    • 7-Day Vegan Challenge Recipe eBook
  • About
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    • Food Blogger Resources

      Foodtography School Review

      November 11, 2021

      Food Blogger Resources

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      December 16, 2020

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