Description
Discover the best flavor of ramen spring rolls with this easy to follow, step-by-step recipe. Perfect for a quick and satisfying meal!
Ingredients
- 2 packages instant ramen noodles (any flavor, seasoning packets reserved)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 cups shredded cabbage
- 1 cup julienned carrots
- 1/2 cup sliced green onions
- 12–15 spring roll wrappers (thawed if frozen)
- 1 cup cooked protein, finely chopped (optional, e.g., chicken, shrimp, tofu)
- Vegetable oil for frying/air frying
- Sweet chili sauce, for serving
Instructions
- 1. Cook and Season Ramen: Cook ramen noodles according to package directions; drain very well. Toss with 3/4 of the reserved seasoning packets, 1 tbsp soy sauce, and 1 tsp sesame oil. Let cool slightly.
- 2. Prepare Filling: In a large bowl, combine the seasoned ramen noodles with shredded cabbage, julienned carrots, sliced green onions, and optional cooked protein. Mix gently.
- 3. Assemble Spring Rolls: Lay a spring roll wrapper diamond-style. Place 2-3 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the side corners. Roll tightly upwards, sealing the top corner with a dab of water. Repeat for all rolls.
- Fry: Heat 1-2 inches of oil to 350-375°F (175-190°C). Fry in batches for 3-5 minutes until golden and crispy.
- Air Fry: Preheat air fryer to 375°F (190°C). Lightly oil rolls and air fry for 10-15 minutes, flipping halfway.
- Bake: Preheat oven to 400°F (200°C). Lightly oil rolls and bake for 15-20 minutes, flipping halfway.
- 5. Serve: Drain cooked spring rolls on a wire rack. Serve hot with sweet chili sauce or your favorite dipping sauce.
- Prep Time: 20 mins
- Cook Time: 15 mins