2x Spicy Samyang Ramen Spring Rolls

Have you ever wished you could eat ramen noodles on the go? Well then look no further than these spicy ramen spring rolls. It’s not just a trend. This recipe has some real substance. The vegetables add a sweet and light crunch that pairs very well with the spicy and heavy noodles. And with the addition of egg it almost becomes a nutritionally balanced meal… Almost. (well at least it’s delicious)

Key Ingredients

Noodles- The brand used in the recipe is Samyang 2X Buldak Hot Spicy Chicken Stir Fried Ramen, but feel free to substitute with your favorite non-soup noodle of your choice.

Rice Paper- Rice paper is a tricky product, as different brands have various differences in texture and workability. Most should work, but Three Ladies Brand rice paper is reputable as a high quality brand.

Vegetables- This recipe uses carrots, lettuce, and cucumber. Why those specific vegetables? Well because that’s what happened to be in my fridge at the time. Many fresh veggies work wonderfully in spring roll form. Cabbage, green onion, cilantro, or jalapenos are all fairly commonly used as well. Experiment!

Spicy Ramen Spring Rolls

Servings

4

servings

Prep time

5

minutes

Cooking time

5

minutes

Ingredients

• 1 medium carrot, cut into thin strips

• 3 lettuce leaves, chopped

• 1 small cucumber, sliced

• 3 eggs

• 1 packet of samyang 2x spicy ramen

Directions

• Place eggs in a pot and fill with enough water to fully submerge. Cover with a lid and bring the water to a boil on high heat. Boil for 10 minutes.* Immediately remove the eggs from the water and place in an ice bath to cool. Peel the eggs and cut into quarters.
• Place the ramen in the pot and boil for five minutes. Drain, leaving a few tablespoons of liquid. Add as much of the spicy sauce as you can handle (I recommend half).
• Take one rice paper sheet, soak it in warm water for about 5 seconds.  Shake off the excess water and lay out flat to prepare for assembly. Start by adding three egg slices in a line. Add a quarter of the noodles, then a small handful of the carrots, lettuce, and cucumbers. Fold the bottom up and over to cover the fillings, and then fold the sides to secure them in place. Roll into a tight cylinder. Repeat with other rolls.

Recipe Video

Notes

• *During this time I usually prepare all the vegetables.