This is something we Koreans enjoy in the summer because it’s fresh and light, pretty easy to prepare, and is a casual thing we can make and eat together. “Wollamssam” combines the Korean word for Vietnam (Wollam) with ssam, which means wrap. We adapted this dish from the Vietnamese, to suit our own taste and style for wraps. I don’t know exactly how these wraps came to Korea from Vietnam, but by the end of the 1990s wollamssam became really popular in Korea at home and in restaurants.
It’s easy to see why, it’s so healthy and delicious. You can use any and all of your favorite stuff in these wraps (some Koreans use apples, bananas, kiwi, cooked eggs or quail eggs), but in this recipe today I picked my favorite items that go well together in terms of texture, nutrients, and flavor. Koreans like canned pineapple chunks in their wollamssam and make a sauce with the juice. I don’t really like eating chunks, so I tried making a puree with everything in the can, chunks and juice, and then added some peanut butter, onion, garlic, spicy pepper, and soy sauce. It tastes so good as a dipping sauce!
When I lived in Korea I never tried a real Vietnamese roll, I only had the Korean version of wollamssam. Years later when I started living in the West I tried Vietnamese rice paper rolls (also called spring rolls) and had the real ones for the first time. In the Korean way of eating wollamssam everyone has their own plate, and then they take a thin rice paper, dip it in warm water to soften it, add fillings, roll a pouch, and then eat. Each person makes and eats their own roll one by one, until they are full.
Minute Korean Beef And Avocado Rice Rolls.
A couple of years ago I visited my friend’s house in Toronto in the summertime and she made dinner for me. We had wollamssam together and we talked and ate and had a wonderful time. With wollamssam 2 people can pleasantly enjoy talking and eating, chatting and spending time together until they finish their meal.
If you have more than 4 people in a party, prep a pile of everyone’s favorite stuff, including maybe bulgogi or roast chicken torn into strips, or pan-fried tofu and mushrooms for vegetarians, and pile everything on the table. Make a generous amount of dipping sauces. Put your tabletop gas stove on the table like you would for Korean BBQ, but with a pan of water on it for dipping rice papers. If the water temperature goes down, just turn on the burner and heat it up again. You don’t need to run to the stove, just enjoy your party together at the table!
Tagged as 월남쌈, Korean spring rolls, Korean style rice paper rolls, Korean style spring rolls, Korean style Vietnamese rice paper rolls, Korean summer rolls, Wollamssam
Vietnamese Rice Paper Rolls
My monthly letter to my readers includes my recipe roundup, funny and touching stories, upcoming events, reader comments and photos of what you guys are cooking! It's delivered the first day of every month. Here's the letter from November if you want to see what it's like.
It's always best to buy Korean items at your local Korean grocery store, but I know that's not always possible so I chose these products on Amazon that are good quality. See more about how these items were chosen.This Rice Paper Tteokbokki recipe is so hot on social media, so I had to give it a try! I just couldn’t believe making tteok (rice cake in Korean) from rice paper, and I must try it if it tastes right! So I can prove to you guys if it’s worth it for you to spend your time and effort on this hack. I got you, my queens! 😉
It definitely looks. The texture is almost identical but chewier than real tteok. If you like chewy texture, you will love it. The only downfall was that this rice paper tteok doesn’t thicken up the sauce as real tteok will do naturally. Usually, tteokbokki has a nice thick sauce because it thickens the starch from the rice cake starch. I don’t think adding slurry will work because the thickness of the sauce is not the glossy kind like slurry will do. What I believe is that making light flour roux to add to thicken the sauce… I think it will actually work!
Mixed Rice Bowl/bibimbap
Dip 2 square rice papers into warm water to soften. At first, I dip one at a time, but it didn’t matter if I dip two. Lay rice papers on a work surface and tightly roll. It needs to roll pretty tight for the right look. Repeat with remaining rice paper.
Cut each rice paper tteok into 3 or 4 pieces. I cut it into 3 since I like a bit more longer rice cake. Set aside.
Meanwhile, waiting for the sauce to boil, slice some green onions. I used Korean large green onion, which we call Dad-pa. You can use 2 regular green onions. Also, slice 2 to 4 oz tofu sheet or using tofu curls for fish cake substitute and 1 king oyster mushroom. They are optional- also cabbage, onion, or carrot will be delicious to add in!
Rice Paper Noodles (gluten Free, 1 Ingredient)
Add rice pepper tteok, tofu sheet, mushroom, and 1 instant ramen noodles if you want! Cook until ramen noodles are fully cooked, about 3 to 4 minutes over high heat. Usually, the starch from rice cake will thicken up the sauce, but this rice paper tteok will not thicken up the sauce. If you want the sauce to thicken like real tteokbokki, make a light flour roux to add in! About 1 to 2 tbsp white flour roux will do!
If you want the sauce to thicken like real tteokbokki, make a light flour roux to add in! about 1 to 2 tbsp white flour roux will do!
Dip 2 square rice papers into warm water to soften. At first, I dip one at a time, but it didn’t matter if I dip two. Lay rice papers on a work surface and tightly roll. It needs to roll pretty tight for the right look. Repeat with remaining rice paper.
Cut each rice paper tteok into 3 or 4 pieces. I cut it into 3 since I like a bit more longer rice cake. Set aside.
Meanwhile, waiting for the sauce to boil, slice some green onions. I used Korean large green onion, which we call Dad-pa. You can use 2 regular green onions. Also, slice 2 to 4 oz tofu sheet or using tofu curls for fish cake substitute and 1 king oyster mushroom. They are optional- also cabbage, onion, or carrot will be delicious to add in!
Rice Paper Noodles (gluten Free, 1 Ingredient)
Add rice pepper tteok, tofu sheet, mushroom, and 1 instant ramen noodles if you want! Cook until ramen noodles are fully cooked, about 3 to 4 minutes over high heat. Usually, the starch from rice cake will thicken up the sauce, but this rice paper tteok will not thicken up the sauce. If you want the sauce to thicken like real tteokbokki, make a light flour roux to add in! About 1 to 2 tbsp white flour roux will do!
If you want the sauce to thicken like real tteokbokki, make a light flour roux to add in! about 1 to 2 tbsp white flour roux will do!
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