These spicy noodle spring rolls use instant ramen for instant deliciousness in just 15 minutes! Wrapped with thin rice papers which turn crispy when baked/fried!
Why You Will Love This Spicy Ramen Spring Rolls
Ingredients
Only 2 ingredients for these spicy ramen spring rolls!
- Spicy Instant Noodles: Get a pack of those popular spicy Korean instant noodles for some fun!
- If you prefer a healthier option, try my Spicy Gochujang Noodles or Bulgogi Ramen Stir Fry, or replace the instant noodle seasoning with the garlic chili oil sauce in my Spicy Rice Paper Noodles.
- Rice Paper: For that chewy texture.
- And if you’re like me and often have a packet of leftover rice paper wrappers sitting around, make my Rice Paper Noodles to use them up!
And the optional ingredients for a more nutritious and balanced meal:
- Shimeji or Enoki Mushroom: Adds a delicate, earthy flavor and packs nutrition.
- Green Onion: Provides a fresh, mild onion taste that complements most Asian dishes well!
- Shredded White Cabbage: Adds a crunchy texture and a touch of sweetness.
- Mayo: A creamy dipping sauce to balance the heat.
- I like to make my own Oil-free Mayonnaise but feel free to use any of your favorite mayo!
- You can also just dip them with some soy sauce (plus a bit of sesame oil).
Feel free to add tofu (e.g. this Marinated Tofu) or tempeh (e.g. this Sticky Tempeh) for a protein boost to your ramen spring rolls!
About the Spicy Korean Buldak Noodles
The popular spicy noodles in Korean cuisine are called buldak bokkeum myeon / buldak. They are also called “fire noodles” and are produced by a Korean company called Samyang.
Buldak is extremely spicy due to its high content of Korean chili paste (gochujang) and chili powder. Its extreme level of spiciness also led it to be banned in Denmark. However, note that its spiciness level depends on the variation. For instance, this vegan version is quite mild while the original buldak is really really really spicy.
Note that Korean buldak is not vegan as it contains chicken extract. However, you might be able to find vegan versions like what I found. As an alternative, you can also make your own Spicy Gochujang Ramen to replace buldak!
How to Make Buldak Wrap / Dumplings
Cook spicy noodles as per package instructions. Boil your mushrooms together with your instant noodles if using.
Drain noodles and mix in seasoning packs, adding green onions if desired.
Add some cold/room temperature water to a large plate. Dip each rice paper sheet into the water, flipping once, then dip it again.
Place 3-4 tablespoons of noodles in the centre of the rice paper. Add the optional white cabbage.
Fold rice paper edges into a spring roll shape, referring to the pictures below. Then transfer to a serving plate.
You can also fold it into 10-cm squares instead of a spring roll!
Repeat with remaining rice paper and noodles.
(Optional) For crispy ramen rolls that are more similar to the texture of dumplings, air fry at 400°F (205°C) for 10 minutes, or pan fry with a bit of oil for 3-4 minutes per side until golden brown.
Serve as is or with mayo, and enjoy your spicy noodle rice paper rolls!
Top Tips
- Instant Noodles Seasoning – Those spicy instant noodles could get really spicy (and salty) so start with half of the seasoning pack. Then add more if you’d like!
- Rice Paper Consistency – Soak each sheet of rice paper just until it’s pliable, but not too soft. If it’s too wet, it can tear easily.
- I just use room temperature water instead of warm water (which is what a lot of people suggest) since I find that with warm water, it’s way easier to tear the rice paper sheets!
- Practice makes perfect – Don’t worry if your first few rolls aren’t perfect. You’ll get the hang of it quickly with a little practice!
Troubleshooting Your Rice Paper
How do you soften rice paper noodles?
Soak them in water for about 30 seconds until they become pliable and won’t crack when bent. They will continue to soften as you add your fillings. But if they are still not as soft, simply wet them a bit more using either a brush or a spray bottle.
How do you keep rice paper from cracking?
When folding into spring rolls, make sure you don’t overstuff your spring rolls. Rice paper rolls also can stick to each other, so leave a bit of space between them when serving and be gentle when taking it out of the serving plate.
If your rice paper rolls crack as you assemble them, simply double-wrap your spring rolls.
How do you get rice paper to stick?
Rice paper needs to be wet for it to stick. So simply dip it in water to get it to stick!
Serving Suggestions
I recommend serving this with a milder sauce such as my Oil-Free Mayo (or any other mayonnaise). Pair it with my Yuzu Mayo or my Citrus Aiolis for a fresh citrusy twist. Or try it with my BBQ Mayo.
For double the spice, pair it with my Gochujang Aioli or my Kimchi Aioli for more Korean flavors. Or try my Spicy Sriracha Mayo or Chili Lime Mayo!
What is the difference between spring rolls and rice paper rolls?
Spring rolls are usually fried with a crispy exterior using a flour-based wrapper, while rice paper rolls are fresh and wrapped in soft, translucent rice paper. Moreover, spring rolls are originally from China while rice paper rolls are originally from Vietnam.
The fillings are also different with spring rolls being filled with cooked cabbage, carrots, mushrooms, and meat while rice paper rolls are usually filled with fresh vegetables.
Are rice paper rolls healthier than sushi?
Rice paper rolls can be healthier than sushi, as they often contain more fresh vegetables and less rice. But as is often the case, it depends on the specific ingredients and preparation methods used for each.
Storage Instructions
Storage: Rice paper wraps dry out quite easily, making it taste a little bit rubbery. As such, please serve these spring rolls fresh.
However, in the unlikely event that there are leftovers, you can keep them in an air-tight container for up to 24 hours. Sprinkle some splashes of water before reheating in the microwave. Note that they won’t taste as fresh, but they will still be edible.
Freezing: I have NOT tried freezing these spicy noodle rice paper rolls. I do not think that it will work but please let me know if it does!
FAQ
Want More Spicy Bites/Appetizers?
Try my Tandoori Vegetable Bites or Kimchi Sushi for another spicy finger food! My Korean Loaded Fries & Gochujang Fries are also two spicy and flavorful snacks.
For something sweet, try my Nutella Mochi Balls or Matcha Mochi Ice Cream!
Spicy Ramen Noodle Spring Rolls (with Rice Paper)
Ingredients
- 1 pack spicy noodle or 1 serving of my spicy gochujang ramen
- 4-6 sheets rice paper depends on how big yours is
OPTIONAL Veggies & Toppings
- 3.5 oz shimeji or enoki mushroom (100 grams)
- 1 small green onion chopped
- ½ cup shredded white cabbage sub with carrot or bell peppers (45 grams)
- mayo for dipping (see notes below for my 3-minute oil-free mayo recipe)
Instructions
Preparation Time!
- Cook your spicy noodles following the package's instructions. If you're using the shimeji or enoki mushroom, add them when you add your instant noodles to the boiling water.For healthier options, see notes below.
- Drain your instant noodles then add the seasoning packs. Start with half of the seasoning, taste, then add more if you would like. They can be quite spicy so be careful!
- Add the chopped green onion if using. Then use chopsticks or a small tong to mix everything together.
Assembly Time!
- Add about 3/4 cup of cold/room temperature water to a large plate. You want enough water so you can submerge your rice paper, but not too much that the water overflows when you dip your rice paper sheet.
- Dip your rice paper sheet into the water. Flip it, then dip again.
- Transfer the wet rice paper sheet onto another plate, then add about 3-4 Tablespoons of your spicy noodles to the middle. Use either chopsticks or a fork to help you with the noodles.
- (Optional) Add the shredded cabbage or any other vegetable of choice.
- Wrap into a spring roll shape by folding in the left and right edges of the rice paper. Then fold the bottom part up and roll (see pictures above).
- Flip your spring rolls so that the nice part faces upwards, then transfer to your serving plate.
- Repeat with the remaining spring rolls.
- (Optional) If you want crunchy spring rolls, either air fry for 10 minutes at 400℉ (205℃), or pan fry with a bit of oil for 3-4 minutes on each side until they turn golden brown.
- Serve as is or with (spicy) mayo, and enjoy!
Notes
- Healthier Noodle Options: Instead of using instant noodles, use the chili sauce in my Rice Paper Noodles recipe or make my Spicy Gochujang Ramen!
- Mayonnaise: Serve with my 3-minute oil-free vegan mayo if you’d like something creamy!
- Please read the full post above for step-by-step pictures and tips to make this recipe successfully!
Made both with and without the air fryer, both are great. Will definitely re-make!