Spicy Ramen Noodle Spring Rolls
Got a packet of ramen noodles in your pantry? This spring roll recipe is the perfect bite that’s crunchy, refreshing, and made with spicy ramen noodles.
I love to have ingredients for spicy noodle spring rolls on hand for busy days when I need a quick option for lunch.
If you’re looking for more quick and easy lunch recipes, give the following recipes a try.
- Korean inspired Vegan Kimbap
- Tangy Black Vinegar Soba Noodles
- Quick and simple Vegan Caprese Sandwich
What is a spring roll or summer roll?
A spring roll is a type of appetizer that is common in asian cuisines. There are different variations of spring rolls but it is typically consists of various vegetables and meats wrapped in a thin wrapper. Spring rolls can either by fried or served fresh like this recipe. You typically serve spring rolls with a dipping sauce, my preference is a nutty peanut sauce.
Key ingredients to make spicy noodle spring rolls
- Spicy noodles – Any type of spicy noodle meant to be prepared in a dry sauce, not broth, will work! My preference is spicy Buldak ramen noodles, the one in black packaging. It is artificial spicy chicken flavor and does not use animal byproduct so it is vegan. However, make sure to always read the ingredients carefully!
- Rice paper – Good quality rice paper will help keep the roll intact after wrapping. There is no substitution for rice paper in spring rolls
- Extra Firm Tofu – I like to use extra firm tofu for protein since it is easy to slice into thin strips and warp. You can also use fried tofu or marinated bean curd.
- Lettuce – Most Vietnamese spring rolls use some sort of lettuce to layer all of the vegetables on top. Without the pieces of lettuce the spring roll will just look like a bunch of vegetables in a translucent roll. I use butter lettuce in this recipe but you can use other leafy vegetables as well such as romaine or leaf lettuce.
- Vegetables and Herbs – You can mix this up but make sure to have variations of crunchy and fresh vegetables such as carrots, cabbage, and cucumbers. For herbs you can use a mix of mint, cilantro, green onions, and Thai basil.
How to easily roll spring rolls?
My not so secret method to easily roll perfect spring rolls is to layer the rice papers and create two large spring rolls instead of one. It’s quicker and helps create consistent sizes. The key to ensuring all the ingredients stay in the wrapper is to not overfill with vegetables and filling.
Step 1.Wet two pieces of rice paper and layer them next to each other with the rough side of the paper facing up
Step 2. Layer the lettuce, vegetables, and then another layer of lettuce in the middle of the rice paper
Step 3. Roll the wrapper from bottom to top. Grip the roll firmly to retain the shape. Fold the edges of the wrapper in to close the ends.
Step 4. Slice the large spring roll into four bite size pieces.
Serving and Storage
- Serving – I recommend cutting each spring roll into half so that it is shareable. Serve with a tangy soy sauce or a creamy peanut sauce (mine is easy and only 3 ingredients!).
- Storage – I recommend only making as much as you’ll eat and storing each ingredient separately. The rice paper can get hard after keeping in the refrigerator. If you must store any pre-made spring rolls I recommend wrapping them in plastic wrap or an air tight container to retain the moisture. Store for 2-3 days to ensure freshness. Spring rolls are like salads and get soggy after a few days!
Spicy Ramen Noodle Spring Rolls
Ingredients
Method
- Cook the ramen noodles. Follow the instructions of the ramen noodle package and cook the noodles. Set aside to cool while you prep the additional ingredients.
- Wash and slice the vegetables. Wash all of the vegetables and herbs. Slice the extra firm tofu, persian cucumbers, and carrots into ¼ inch matchsticks. Optional: brush some soy sauce onto the extra firm tofu for additional seasoning.
- Wet the rice paper. Dip two pieces of rice paper into lukewarm water and immediately place on top of a cutting board. The rough side of the rice paper should be facing up.The two pieces should be next to each other and overlapping so you create one extra long roll.Note: The method I use to roll spring rolls is layering two spring rolls next to each other, essentially creating two spring rolls at once. I find that this is easier to wrap and cut the spring roll into pieces. See above for detailed photo examples.
- Assemble the filling. Leaving 1-2 inches from the sides of the edges, place a layer of butter lettuce leaves as the first layer of the spring roll. Place your assortment of vegetables on top of the butter lettuce leaves: cucumbers, tofu, and carrots. Next layer on top the fresh herbs: mint and cilantro. Finally layer on top another layer of butter lettuce leaves.
