Inspired by: @abillion
Are you curious about Japanese fermented soybeans but a little hesitant to try them? You're not alone! Many shy away from Natto due to its unique pungent smell and aged flavor. Yet, this traditional Japanese staple is a powerhouse for gut health and a fantastic source of plant-based protein. What if we told you there's a delicious, easy way to enjoy its incredible benefits and distinct umami, even for beginners?
This recipe transforms natto into something truly irresistible: crispy vegan spring rolls with a spicy kick from kimchi! As one abillion community member raved, "Natto is so delicious!!!" And another commented, "This looks lovely. I’ve always wanted to try natto- I like strong flavours. Did you mean to say ‘not’ hard to make?" Yes, it's definitely not hard to make, and the combination with zesty kimchi is pure magic. These rolls are fried to perfection, delivering a satisfying crunch and flavor that will have you saying "mmm" in delight.
Perfect as an appetizer, a side dish, or a unique snack, these spring rolls are a fantastic way to introduce new flavors into your kitchen while boosting your gut health.
What You'll Need
Ingredients:
- 1 pack (50g) Natto (fermented soybeans)
- 1/2 cup Spicy Kimchi, finely chopped
- 10-12 Spring Roll Wrappers
- 2-3 cups Vegetable oil for frying (or enough to deep fry)
Equipment:
- Large mixing bowl
- Small bowl with water (for sealing wrappers)
- Deep pan or pot for frying
- Tongs or slotted spoon
- Paper towels or wire rack for draining
Instructions: Make Your Crispy Spring Rolls
- Prepare the Filling: Open the pack of natto. Most natto comes with small packets of sauce (like soy sauce and mustard). Add these to the natto in a bowl and mix vigorously with chopsticks or a fork until it becomes stringy and foamy. This helps mellow its natural flavor.
- Combine Ingredients: Add the finely chopped kimchi to the mixed natto. Stir well to combine, ensuring the kimchi is evenly distributed.
- Assemble Spring Rolls: Lay one spring roll wrapper on a clean, dry surface with a corner pointing towards you (like a diamond). Place about 1-2 tablespoons of the natto-kimchi filling near the bottom corner.
- Fold and Roll: Fold the bottom corner over the filling. Fold in the left and right corners towards the center. Then, tightly roll the wrapper upwards towards the top corner. Before the final fold, dab a little water on the top corner to seal the roll completely. Repeat with the remaining wrappers and filling.
- Heat the Oil: In a deep pan or pot, heat the vegetable oil over medium-high heat. The oil is ready when a small piece of spring roll wrapper sizzles immediately when dropped in.
- Fry to Perfection: Carefully place 2-3 spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until they are golden brown and wonderfully crisp.
- Drain and Serve: Remove the fried spring rolls with tongs or a slotted spoon and place them on a plate lined with paper towels or on a wire rack to drain any excess oil. Serve hot with your favorite dipping sauce!
Tips and Hacks for Natto Newcomers
- Start with Larger Beans: If you're new to natto, look for varieties with larger beans. As the original recipe creator, Kumi, noted, "larger beans are great for beginners as they will be less sticky when you mix them." This can make the texture more approachable.
- Mix Vigorously: Don't be shy with mixing! The more you stir natto, the stringier it gets, which surprisingly helps to develop its umami flavor and can make it more palatable for some.
- Dipping Sauce Ideas: These rolls are delicious on their own, but a simple soy sauce and sesame oil mix, a sweet chili sauce, or even a dollop of vegan mayo can elevate the experience.
- Air Fryer Option: For a less oily alternative, you can try air frying! Lightly brush the assembled spring rolls with oil and air fry at 375°F (190°C) for 10-15 minutes, flipping halfway, until golden and crispy.
Variations & Adaptations
- Add Veggies: Boost the nutrition by adding finely shredded carrots, cabbage, or chopped mushrooms to the natto and kimchi mixture.
- Spicy Kick: For an extra punch, mix a dash of sriracha or chilli oil into the natto-kimchi filling.
- Gluten-Free Option: Ensure your spring roll wrappers are certified gluten-free (often made from rice flour) and check that your kimchi and any added sauces are also gluten-free.
- Baked Version: If frying isn't your preference, bake these! Brush lightly with oil and bake at 400°F (200°C) for 15-20 minutes, flipping once, until golden and crisp.
Ready to try this unique and flavorful snack? We encourage you to make these Crispy Vegan Natto & Kimchi Spring Rolls and discover a new favorite!
Related Articles
- Quick & Easy Homemade Vegan Kimchi – Learn how to make your own kimchi for this recipe and more!
- Quick & Easy High-Protein Vegan Tofu Noodle Stir-Fry Recipe – For another simple, high-protein vegan meal.
- Recipe for crispy vegan karaage, or Japanese popcorn chicken – Explore more delicious Japanese-inspired vegan delights.
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