Crispy Ramen Rice Paper Rolls Recipe

Introduction

Crispy Ramen Rice Paper Rolls offer a delightful twist on traditional spring rolls by using cooked ramen noodles for a satisfying, crunchy bite. These rolls are easy to make and packed with flavorful seasonings and fresh vegetables, perfect as a snack or light meal.

Ingredients

• 2 bricks gluten-free ramen
• 2 ½ tbsp coconut aminos
• 2 tsp rice vinegar
• 1 tsp coconut sugar
• 1 tsp garlic powder
• ½ tsp ginger powder
• Salt and pepper to taste
• 4-5 pieces of rice paper
• ⅓ cup cabbage, shredded
• 1 medium carrot, julienned
• 2 tbsp green onion, chopped
• 2 tbsp avocado oil

Instructions

1. Step 1: Cook the ramen according to package directions and strain. Return the noodles to the pot and stir in coconut aminos, rice vinegar, coconut sugar, garlic powder, ginger powder, salt, and pepper. Adjust seasoning to taste.
2. Step 2: Dip one rice paper sheet into a large bowl of water for about 5 seconds until it softens, then transfer it to a clean surface or plate.
3. Step 3: Place about 1/4 to 1/3 cup of the seasoned ramen in the center of the rice paper. Top with shredded cabbage, julienned carrot, and chopped green onion.
4. Step 4: Fold in the sides of the rice paper, then roll from the bottom tightly into a neat roll. Set aside and repeat with remaining ingredients.
5. Step 5: Heat avocado oil in a large deep pan over medium heat. Carefully add the ramen rolls and cook for about 2 minutes on each side, turning gently with tongs, until they become lightly crisp and golden.
6. Step 6: Remove the rolls from the pan and let them cool slightly before serving. Enjoy with your favorite dipping sauce if desired.

Tips & Variations

• For extra flavor, add fresh herbs like cilantro or mint inside the rolls.
• Substitute avocado oil with sesame oil for a nuttier taste.
• If you prefer a vegetarian version, ensure the ramen broth is vegetable-based or omit any animal broth.
• Serve with a spicy peanut or soy dipping sauce to complement the crispy texture.

Storage

Store any leftover rolls in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick pan over low heat to maintain crispiness; avoid microwaving as it can make the rice paper soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular ramen instead of gluten-free?

Yes, regular ramen works well in this recipe; just be mindful of the seasoning packet which may contain additional salt and flavorings.

How do I keep the rice paper from tearing when rolling?

Ensure the rice paper is softened just until pliable but not too soggy. Also, be gentle when folding and rolling to prevent tearing.

Crispy Ramen Rice Paper Rolls Recipe

Print Recipe

★★★★★

5 from 119 reviews

These crispy ramen rice paper rolls are a gluten-free, flavorful snack or appetizer featuring tender ramen noodles combined with savory seasonings and fresh vegetables, all wrapped in delicate rice paper and pan-fried to golden perfection. They offer a delightful contrast of textures with a crispy exterior and soft, tasty filling.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4–5 rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian Fusion
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Ramen Mixture

• 2 bricks gluten-free ramen noodles
• 2 ½ tbsp coconut aminos
• 2 tsp rice vinegar
• 1 tsp coconut sugar
• 1 tsp garlic powder
• ½ tsp ginger powder
• Salt and pepper to taste

Vegetables & Wraps

• 4–5 pieces of rice paper
• ⅓ cup cabbage, shredded
• 1 medium carrot, julienned
• 2 tbsp green onion, chopped

For Frying

• 2 tbsp avocado oil

Instructions

1. Cook the ramen: Prepare the gluten-free ramen noodles according to package directions, then drain well and return them to the pot.
2. Season the ramen: Add the coconut aminos, rice vinegar, coconut sugar, garlic powder, ginger powder, salt, and pepper to the cooked ramen. Stir well to combine all flavors evenly. Adjust seasoning to taste.
3. Soften rice paper: Dip each rice paper sheet into a large bowl of water for about 5 seconds until softened but still pliable, then transfer to a clean plate or workstation.
4. Assemble the rolls: Place about ¼ to ⅓ cup of the ramen mixture in the center of each softened rice paper. Top with shredded cabbage, julienned carrot, and green onion.
5. Roll tightly: Fold in the two side corners over the filling, then fold up the bottom edge and roll tightly into a neat cylinder. Set the completed rolls aside on a plate and repeat for all rolls.
6. Fry the rolls: Heat avocado oil in a large deep pan over medium heat. Carefully add the ramen rice paper rolls and cook for about 2 minutes per side, using tongs to rotate them until they become lightly crisp and golden brown on all sides.
7. Cool and serve: Remove the crispy rolls from the pan and let them cool slightly before serving. Optionally serve with your favorite dipping sauce.

Notes

• Be careful not to soak the rice papers for too long to avoid tearing while rolling.
• Use gluten-free ramen and other ingredients to keep this recipe gluten-free.
• Avocado oil is ideal for frying due to its mild flavor and high smoke point.
• Serve the rolls with soy sauce, sweet chili, or peanut dipping sauce for extra flavor.
• These rolls are best enjoyed fresh for optimal crispiness.

Keywords: crispy ramen rolls, gluten free appetizer, rice paper rolls, pan-fried rolls, Asian snack