Recipe

Looking for a healthy snack but don’t want to compromise on taste? These homemade Korean-style seaweed rolls will completely replace your store-bought favorites. Fermented kimchi, creamy avocado, and crisp cucumber wrapped in roasted seaweed create a burst of flavor and crunch in every bite. Your Geedel hand vegetable chopper, with its unique spinning function, is the core secret to recreating the crispy texture of store-bought snacks while significantly cutting costs.

Ingredients:  

4 square sheets of roasted seaweed (gim)  

½ cucumber  

1 ripe avocado  

½ cup Korean kimchi (excess liquid squeezed out)  

2 tablespoons sesame oil  

1 tablespoon roasted sesame seeds  

1 teaspoon honey or sugar (optional, to balance acidity)  

Cooked white rice (optional, for added satiety)  

Instructions:  

1. Prepare the ultra-crisp filling:  

   Peel and seed the cucumber, then cut into chunks. Roughly chop the kimchi. Install the chopping blade in your Geedel manual food chopper.  

   Add the cucumber chunks and kimchi to the container, close the lid tightly, and turn the handle to chop into uniform small dices.  

   Crucial step: Immediately transfer all the chopped mixture to the included salad spinner basket. Close the spinner lid tightly and spin the handle quickly and firmly. The centrifugal force will remove excess moisture from the vegetables and kimchi. This step is vital to prevent sogginess and ensure the rolls stay crispy.

2. Make the creamy mixing sauce:

   In the cleaned container (with the mixing paddle installed), add the avocado flesh, sesame oil, roasted sesame seeds, and honey (if using).  

   Close the lid and turn the handle until the avocado is mashed and combined with the other ingredients into a slightly chunky, creamy sauce.

3. Combine the filling:

   In a bowl, gently mix the drained cucumber-kimchi dices with the avocado-sesame sauce.

4. Roll and cut:

   Place a sheet of roasted seaweed shiny-side down on a bamboo rolling mat. If using, spread a thin layer of rice along the bottom edge of the seaweed.  

   Place a strip of the filling mixture on top of the rice (or directly on the seaweed).  

   Starting from the bottom, use the mat to roll tightly forward. Seal the edge with a little water.  

   Using a sharp knife dipped in water, slice the roll into bite-sized pieces.

Summary:  

The victory of homemade snacks lies in absolute control over quality and cost. This manual food chopper not only quickly prepares the filling but also, with its revolutionary spinning function, overcomes the common issue of sogginess that plagues store-bought versions, ensuring every roll is perfectly crispy. The result is a snack that is far more cost-effective yet superior in flavor and texture to store-bought options—a smart choice for both health-conscious living and savvy spending.