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8 ramen spring rolls with yellow ramen noodle filling are placed randomly on a white plate. A red sweet chili sauce is placed in a small white bowl right next to them. They are also sprinkled with chopped green herbs.
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Ramen Spring Rolls

Rolled and ready in just under 30 minutes, these ramen spring rolls are sure to be a scrumptious addition to your next dinner party. Serve it up as an appetizer or snack and let your guests enjoy the savory flavors of bok choy, scallion, and wood ear mushroom, cooked in a spicy blend of sriracha and soy sauce!
Course Appetizer, Snack
Cuisine Dairy-free, Egg-free, Gluten-free, Indian, Nut-free, Soy-free, Vegan, Vegetarian
Keyword ramen spring rolls, rice paper rolls, spring rolls
Prep Time 10 minutes
Cook Time 8 minutes
Frying time 12 minutes
Total Time 30 minutes
Servings 8 rolls
Calories 156kcal
Author Nandi Barta

Equipment

  • 1 Wok
  • 1 Non-stick frying pan (10.5 inch / 26 cm)
  • Rice paper tray
  • Rice paper water bowl

Ingredients

Spring roll filling

  • 3.5 oz Ramen noodles
  • 2 oz Bok choy
  • 2 oz Wood ear mushrooms cooked
  • 1 Scallion
  • ¼ Red chilies
  • 2 cloves Garlic
  • 1 Tbsp Ginger minced
  • 1 Tbsp Freshly chopped cilantro
  • 2 Tbsp Coconut oil
  • 2 Tbsp Soy sauce
  • 2 tsp Sesame oil
  • 1 tsp Sriracha (or any other chili paste)
  • ½ tsp Salt
  • ¼ tsp Black pepper

Instructions

Prepare the ingredients

  • Wash and cut bok choy into stripes.
  • Wash and chop the scallion, the red chili pepper, and the fresh cilantro.
  • Peel and mince the garlic and the ginger.
  • Cook dried wood ear mushrooms as per package instructions.
  • Cook ramen noodles according to package instructions. Discard the seasoning packets.

Cook the filling

  • Preheat 1 Tablespoon of coconut oil in a wok or large pan. On medium heat, add minced garlic and ginger. Cook for 1 minute while constantly stirring.
  • Add pre-cooked wood ear mushrooms, scallions, bok choy, and red chili peppers. Season them with salt and black pepper. Stir well and cook for 2-3 minutes.
  • Add pre-cooked ramen noodles. Mix well.
  • Add chopped cilantro, sriracha, soy sauce, and sesame oil. Stir well and cook for 2-3 minutes.

Rolling ramen spring rolls

  • Gently submerge the rice paper. (See NOTES on how to know the duration.)
  • Once submerged, transfer it to a dry and smooth surface.
  • I place the filling in the middle. If you have standard-size rice paper wrappers (8 inches (ca. 20 cm)), you can fit 2-3 Tablespoons of filling. It would make a 4-inch (ca. 10 cm) long spring roll.
  • First, fold the sides gently but tight towards the middle. Take the bottom seam and fold it upwards gently, but tight. Use your fingers to tuck the filling tight within the rice paper before rolling it all the way up.
  • Place your finished spring roll on a parchment paper or a large plate with the closing seam on the bottom.

Frying

  • Preheat 1 Tbsp coconut oil in a large pan. On medium heat, fry spring rolls on each side for 2 minutes. Don't overcrowd the pan, so you can flip them easily.

Video

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Notes

  • Use dry hands → Dry your hand before grabbing another wrapper for the package. If you reach inside with wet hands, they will soften and be hard to separate.
  • Damp towel or submerging in water? → If you see tapioca starch as the only or first ingredient, you should know it is the delicate type. A damp towel is enough to get them soft. If you see rice flour only or as a first ingredient, then you need to submerge it in water to get them soft.
  • How to test how much time you need to submerge the rice papers? → The rice paper in the video is made of 100% rice flour. I submerge this type for 7-8 seconds. If unsure about yours, start with 3-4 seconds and place it on a dry surface. If it softens after 2-3 seconds, you are good to go.