Vegan natto and kimchi spring roll recipe

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Natto and Kimchi Spring Roll Recipe by Kumi King

Vegan Natto and Kimchi Spring Roll Recipe by Kumi King

Natto, or Japanese fermented soybeans, is a food item that many may find challenging to consume. It has a unique flavor and texture thanks to a friendly bacterial strain called Bacillus subtilis and it is aged for about a week.

Even so, it is consumed on a daily basis in Japan and known to help improve gut health while being a great source of plant-based protein. In this recipe, I mix natto with spicy and savory kimchi into crispy spring rolls.

You will be surprised how delicious these are!

Total Time: 20 minutes

Makes: 4-6 Servings
Total Time: 20 minutes


80g King Oyster Mushrooms (Eringi Mushroom)
1 pack Natto (Japanese Fermented soybeans), approximately 40g-50g
¼ cup Kimchi
1 tbsp chopped Spring Onion
1 tsp vegan Mayonnaise
6-7 sheets square spring roll skin (Spring Roll pastry)
A pinch of salt
½ tbsp Sesame Oil
½ litre cooking oil (I used canola oil)

Dipping Sauce:
2 tbsp Soy sauce
1 tbsp Rice vinegar
2 tsp Sugar
2 tsp 1 tsp Sesame oil


Slice the king oyster mushrooms lengthwise into 2cm-long strips and cook in a frying pan with some sesame oil and a pinch of salt. When the mushrooms are fully cooked, transfer them into a mixing bowl.

Then, slice the kimchi into small pieces and mix it in with the king oyster mushroom. Add the natto, chopped spring onion and vegan mayonnaise into the bowl and mix all the ingredients well. This would be the filling for the Spring roll.

Prepare a small bowl of room temperature water. Place a sheet of square spring roll pastry on a chopping board and take about 1-2 spoonfuls of the mixture. Carefully place the mixture in the middle of the pastry sheet. The amount of filling required for each spring roll depends on the quality and size of your pastry sheet.

Dab some water on the edges of the spring roll skin and wrap the filling just like how you would make a burrito. Continue this wrapping process until all of the filling mixture is used up.

Add the cooking oil in a small pot or a small size deep frying pan and heat up the oil to medium heat. When the oil is warm enough, slowly place the secured spring rolls into the hot oil and fry them till they are golden brown and have reached a crispy outer layer. Flip the spring rolls around in the oil to ensure that they are evenly cooked all around.

Remove the cooked spring rolls from oil and rest them on a sheet of kitchen paper to absorb any access oil.

Mix all the ingredients for the dipping sauce well. Plate the spring rolls on a serving plate and serve them with the dipping sauce. Enjoy!

Kumi King

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@ecobunny profile image
I've been dying to try natto but terrified to do it without a recipe. Thanks for this!!
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