Poking around the fridge and pantry the other day, I unearthed several ingredients from my boyfriend's heritage (Korean kimchi) and my own (Vietnamese noodles and rice paper wrappers) and I wondered, why not combine them into one dish? This is a little twist on the traditional Vietnamese gơi cuốn, or summer rolls, filled with fresh vegetables, golden tofu, and the spicy, tangy crunch of pickled cabbage. Plenty of sesame oil and a dipping sauce with chili powder provide a robust Korean kick. The verdict? We wished we had doubled the recipe!