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Spicy Ramen Noodle Spring Rolls with Rice Paper Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 25 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 5 servings
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Asian Fusion
  • Diet: Vegetarian

Description

These Spicy Ramen Noodle Spring Rolls combine the savory and fiery flavors of spicy ramen noodles with the fresh crunch of rice paper and vegetables. Perfect as a light snack or appetizer, these spring rolls are easy to assemble, versatile, and can be served fresh or crisped up with air frying or pan frying. With options to customize fillings like mushrooms, cabbage, and green onions, this recipe offers a delicious fusion of Asian-inspired tastes in a handy, handheld form.

Ingredients

Main Ingredients

  • 1 pack spicy noodle (or 1 serving spicy gochujang ramen)
  • 4-6 sheets rice paper (size dependent)
  • 3.5 oz (100 grams) shimeji or enoki mushrooms
  • 1 small green onion, chopped
  • 1/2 cup shredded white cabbage (45 grams) - can substitute with shredded carrot or bell peppers

Dipping Sauce

  • Mayo (for dipping; see notes below for 3-minute oil-free mayo recipe)

Instructions

  1. Cook the noodles. Prepare your spicy noodles according to the package instructions. If using shimeji or enoki mushrooms, add them to the boiling water alongside the noodles to cook together for enhanced flavor and texture.
  2. Drain and season. Drain the cooked noodles and mushrooms, then mix in the seasoning packets. Begin with half of the seasoning to gauge spiciness, then add more as desired, keeping in mind it can be quite spicy.
  3. Add green onions. Stir in the chopped green onions to add freshness and mild pungency to the noodles.
  4. Prepare water for dipping rice paper. Pour about 3/4 cup of cold or room temperature water onto a large plate—enough to submerge one rice paper sheet without overflowing.
  5. Soften rice paper. Dip one rice paper sheet into the water, flip it, then dip again briefly to soften and make pliable.
  6. Assemble spring rolls. Transfer the softened rice paper to a clean plate. Place 3-4 tablespoons of the spicy noodle mixture in the center. Optionally, add shredded cabbage or other vegetables for extra crunch and flavor.
  7. Wrap the spring rolls. Fold the left and right edges of the rice paper over the filling, then fold the bottom edge up and tightly roll into a neat spring roll shape.
  8. Set aside and repeat. Flip the spring rolls so the seam side is down for a polished look, then place on a serving plate. Repeat this process with the remaining rice paper and noodles.
  9. Optional cooking for crunchiness. For crunchy spring rolls, either air fry at 400℉ (205℃) for 10 minutes or pan fry with a small amount of oil for 3-4 minutes per side until golden brown.
  10. Serve and enjoy. Serve the spring rolls fresh or fried with mayo or your choice of dipping sauce. Enjoy this flavorful fusion treat!

Notes

  • For a healthier dipping mayo, try the 3-minute oil-free mayo recipe referenced in the article.
  • You can substitute shredded cabbage with shredded carrot, bell peppers, or other preferred vegetables based on your taste.
  • Adjust the amount of seasoning cautiously as the spice level can be high.
  • These spring rolls can be served fresh or cooked for extra crunch depending on your preference.
  • When air frying or pan frying, watch closely to avoid burning due to the sugar content in some spicy seasonings.

Find it online: https://ivysrecipes.com/spicy-ramen-noodle-spring-rolls-with-rice-paper-recipe/