Spicy Noodle Spring Rolls With Ramen
Spicy Noodle Spring Rolls | This delicious lunch or appetizer idea is made with spicy ramen noodles, cheddar cheese, and sliced green onions, wrapped in rice paper and fried until golden and crispy.
Spicy ramen noodles with cheese and green onions, wrapped in rice paper and pan fried until perfectly crispy on the outside, and soft and chewy on the inside. This simple lunch or appetizer takes just 15-20 minutes to make and is so satisfying and tasty.
If you’re like me and like a little bit of spice, the spicy ramen alone is perfect. But if you prefer more spice, you could add some sriracha or Korean hot sauce to the noodles.
These noodle spring rolls are a delicious twist on your classic spring rolls, and combine spicy noodles with gooey cheese and flavourful green onion. They’re budget friendly and use minimal ingredients as well.
They’re super quick, delicious, and convenient to make, perfect for students and lazy home cooks. These are my go to quick lunch or dinner when I want something comforting, flavourful, and easy.
How to make spicy noodle spring rolls
To make spicy noodle spring rolls, first, cook a packet of spicy ramen and set it aside. Submerge a rice paper wrap into a dish of water, let it sit for about 10 seconds, and place it onto your work space/counter top. As it sits, it will get softer, almost gelatinous.
Pile a 1/4 of the spicy noodles onto the center of your softened rice paper wrap, and top it with shredded cheddar cheese, and sliced green onions. Then fold in the sides to create a square parcel. Wet a second rice paper wrap, and wrap the noodle parcel again.
Repeat the process with the remaining noodles. Then heat a drizzle of oil in a pan over medium heat. Once hot, fry the noodle spring rolls for 3-4 minutes per side, until golden and crispy. Fry 2 spring rolls at a time, so as not to overcrowd the frying pan.
What sauce should you serve with noodle spring rolls?
I served my spicy noodle spring rolls with a quick Korean inspired dipping sauce made with savoury soya sauce, Korean hot sauce and guchugaru for spice, and sesame oil for flavour. This umami dipping sauce is perfect for serving with cheesy noodle spring rolls.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Substitutions
Instructions
Cook the ramen noodles according to the package instructions and then drain them. Add the spice packet and mix.
Submerge a rice paper wrap in water for about 10 seconds and set it flat on your work space/ counter top to soften fully.
Pile 1/4 of the spicy ramen into the center of the rice paper wrap. Add cheddar cheese and sliced green onion.
Fold all of the sides into the center, creating a square parcel.
Wrap the noodle parcel with a second rice paper wrap, to prevent breakage.
Fry the noodle spring rolls in a drizzle of oil over medium heat for 3-4 minutes per side, until golden and crispy.
Serve with my Korean inspired dipping sauce, and enjoy.
Tips for making spicy noodle spring rolls
What to serve with fried spring rolls
Serve my Korean inspired dipping sauce made with soya sauce, Korean hot sauce, gochugaru, and sesame oil. It’s savoury, slightly spicy, and perfect for dipping.
For other delicious appetizers, try my Spinach and Feta Spring Rolls or my Vegan Lumpia.
Storage
Store the noodle spring rolls in the fridge for up to 3-4 days. To reheat, fry over medium heat to crisp them up and heat the insides.
FAQ’s
If the noodle spice packet isn’t quite enough for you, add some sriracha or Korean style hot sauce to them. You can also dip the spring rolls in a spicy dipping sauce.
Rice paper wraps are delicate. To prevent tearing, dip them into water for just 10-15 seconds, and let them soften on your countertop. Handle them carefully, and double-wrap the spring rolls.
Spicy Noodle Spring Rolls
Equipment
- 1 medium sized pot
- 1 pair of tongs
- 1 large shallow dish
- 1 non stick or cast iron frying pan
Ingredients
- 1 package spicy ramen 120 grams
- 8 rice paper wraps
- 60 grams cheddar cheese shredded
- 3 green onions sliced
- oil for frying
for the sauce
- 2 tablespoons soya sauce
- 2 teaspoons Korean hot sauce
- ½ teaspoon gochugaru
- ¼ teaspoon sesame oil
- 1 teaspoon green onion sliced
Instructions
- Mix the dipping sauce ingredients and set aside.
- Fill a large shallow dish with about an inch of water and set aside.
- Cook the ramen according to the package instructions, then drain the ramen. Add the spice packet and mix to combine.
- Submerge a rice paper wrap into the water for 5-10 seconds. It should still be slightly firm. Place it on a flat surface. Wait for 15-20 seconds until it becomes soft and gelatinous.
- Pile a quarter of the noodles onto the center of the rice paper wrap. Add a quarter of the shredded cheese and a quarter of the green onions.
- Fold the top and bottom of the rice paper wrap into the center. Then fold the sides in, creating a square parcel. Wet a second rice paper wrap and let it soften. Place the noodle parcel onto the center of the second wrap, with the side with all of the folds, face down. Fold the top and bottom of the wrap into the center, then fold the sides in.
- Repeat with the rest of the noodles and rice paper wraps.
- Heat a drizzle of oil in a nonstick or cast iron pan over medium heat. Add the noodle parcels to the pan, and fry for 2-3 minutes on each side, until crispy. Serve with the dipping sauce.
Nutrition
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
I love these, such a fun recipe!