Kim Chee Poke in a Rice Paper Taco with Avocado Sauce

Directions

Make the kim chee by adding the salt to water. Add the won bok and soak for 2 hours.

Drain the mixture and add the remaining kim chee ingredients.

Let stand for 2 hrs.

To make the poke: Chop 2 cups of kim chee into fine pieces Make the ‘taco’ shells. Pour 4 inches of oil into a deep skillet or pot and heat until bubbling. Toss in a rice paper sheet. Use a large metal whisk push the sheet down in the oil. The rice paper will form itself into a taco shell around the whisk. Fry 45 to 60 secs.; the rice paper should be translucent and bubbled. Remove and drain. Proceed with the rest of the rice paper. Make the avocado sauce by combining all the ingredients. Fill the shells with the kim chee mixture and serve with avocado sauce.