Ramen noodle spring rolls are the perfect savory appetizer for your next party. It’s a Vietnamese favorite and combines crunchy veggies with noodles served in a satay-type sauce. Delicious cabbage, bean sprouts, daikon radish, green onions, carrots, and the best part… noodles, all stuffed into a light rice paper spring roll.
It’s basically an app sent from heaven directly to your plate. We use our Kaedama Authentic ramen noodles for that great ramen flavor.
For the rolls:
- 8 rice papers
(can be found at any Asian grocer, or Vietnamese grocer)
- 1 carrot julienned
- ½ cucumber julienned
- 1/4 cup thinly julienned daikon radish
- (for better taste, a quick pickle of vinegar, sugar, and fish sauce works wonders on the carrot/diakon mix- its traditional)
- (for better taste, a quick pickle of vinegar, sugar, and fish sauce works wonders on the carrot/diakon mix- its traditional)
- 1 medium-sized red bell pepper thinly sliced
- ¼ cup fresh cilantro
- Black or white sesame seeds to serve
- Optional: avocado adds a creaminess to the wrap if you like that kind of thing..
Satay sauce for ramen noodle spring rolls:
- ½ cup peanut butter
- 1 tsp maple syrup
- 3 tbsp lime juice
- 1-2 tbsp tamari or soy sauce to taste
- 1 tbsp sriracha or other hot sauce
- 2 tbsp – ¼ cup water to desired thickness
Directions
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Cook the Kaedama noodles in the water until tender. Drain and rinse under cold water. Set aside.
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To make the satay sauce, place all the ingredients in a high-speed blender and blend until very smooth (~1 minute). Taste and adjust seasoning.
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To make the rolls, soak rice paper in cold water for 30 seconds. TIP! Use a wide bowl to dip the whole sheet in- its gets soft quick so only about 2-4 seconds should do it. Once soft – then place it on a clean surface.
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Add the noodles and the rest of the toppings to the center in a pile. Fold up the sides and then roll up firmly. Sprinkle sesame seeds on top and cut in half.
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Serve rolls immediately with satay sauce.
Enjoy!
