I stumbled upon this recipe during a late-night craving for something fresh but with a fiery edge. The combination of instant noodles and sriracha-spiked veggies instantly won me over.
Spring rolls are already a popular go-to for many who appreciate a quick, yet indulgent meal. These noodle spring rolls are a delightful fusion of fresh spring rolls and noodles, typically made with rice paper wrappers and filled with cooked noodles, crunchy vegetables, and often herbs or protein. But for this recipe, we will be using store bought dough-wraps.
These spicy noodle spring rolls elevate that experience with a kick of heat along with a satisfying crunch. It’s a dish that’s as fun to make as it is to eat because of the freedom that comes with it.
It’s customizable, budget–friendly, and ready in under an hour. Whether you’re a spice lover or just want a new spin on spring rolls, this one’s for you.
What You’ll Love About This Recipe
These spring rolls do not require you to sweat for hours in the kitchen. The instant noodles soak up the sesame-soy dressing, giving every bite a savory depth. You’ll be amazed at how simple ingredients transform into something so satisfying.
The oven-baked method is also available and can be a stand-out feature to try out. It delivers perfectly crispy rolls without the mess of deep-frying. Plus, it’s healthier, letting the vibrant veggies and spicy sauce shine without extra oil weighing them down.
Customization is where this recipe truly sparkles. Swap in your favorite veggies, adjust the sriracha heat, or pair with a creamy peanut dip for a twist. It’s versatile enough for a quick lunch, party appetizer, or late-night snack, making it a staple you’ll revisit.
Other Spicy Recipes You May Wanna Try
Greek Nachos
Smashed Cheeseburger Tacos
Spicy Air Fryer Buffalo Chicken Skewers
Garlic Parmesan Broccoli Bites In Air Fryer
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Ingredients
Spring Roll Wrappers
These delicate rice paper sheets are the foundation of our rolls. They’re sturdy yet light, crisping up beautifully in the oven. Find them in the Asian aisle of most grocery stores.Instant Noodles
Two bundles of instant noodles bring a chewy, comforting texture. They’re budget-friendly and soak up flavors like a dream. Use any brand, but skip the seasoning packet for this recipe.Red Bell Pepper
Thinly sliced red bell pepper adds a sweet crunch. Its vibrant color brightens the rolls. Choose a firm, glossy pepper for the best texture.Carrot
Julienned carrots offer a subtle sweetness and satisfying snap. They’re packed with vitamins and add a pop of orange. A sharp peeler makes quick work of prep.Cucumber
Cucumber’s cool, crisp bite balances the spice. It adds hydration and a refreshing contrast. Pick a firm one with smooth, dark skin.Cilantro Leaves
A quarter cup of cilantro leaves brings a fresh, herbaceous note. It cuts through the richness of the sauce. Swap for parsley if cilantro isn’t your thing.Sesame Oil
One tablespoon of sesame oil gives a nutty, aromatic depth. It’s a small amount but packs a punch. Use toasted for the best flavor.Soy Sauce
A tablespoon of soy sauce adds umami and saltiness. It ties the noodle filling together. Low-sodium works if you’re watching salt intake.Sriracha Sauce
Sriracha delivers the heat that makes these rolls pop. Adjust to your spice tolerance for a personalized kick. A little goes a long way.Spicy Sauce (for Serving)
A side of spicy sauce, like chili garlic or extra sriracha, elevates the dipping experience. It’s optional but highly recommended. Pick one that matches your heat preference.
Directions (Using Deep-Fry Method)
- Cook the instant noodles according to the package, but skip the seasoning. Drain them well and toss them into a large bowl. I like to give them a quick shake to remove excess water.
- Add the sesame oil, soy sauce, and sriracha sauce to the noodles. Mix thoroughly to coat every strand. The noodles should glisten slightly, soaking up that savory goodness.
- Lay a spring roll wrapper on a clean surface, one corner pointing toward you like a diamond. Place about two tablespoons of the noodle mixture in the center. Add a tablespoon of vegetables to create a second layer over the noodle mixture. and Don’t overfill, or it’ll be tricky to roll.
- Fold the bottom corner over the filling, tucking it snugly. Fold in the left and right corners to seal the sides. Roll upward tightly but gently to close. I find a firm but careful hand works best here.
- Repeat with the remaining wrappers and filling. You should get eight rolls, perfect for sharing or saving.
- Pour a cup of cooking oil in a skillet on medium heat to deep fry the spring rolls. I check do the temperature test with a small cutting of a spring roll sheet. If it sizzles upon touch the oil, It’s good to go. You can add the rolls right up.
- Check for crispiness; golden brown is the goal. If they need a minute or two more, keep an eye on them.
- Let the rolls cool for a couple of minutes before serving. They’re hot straight from the deep-fry, and you don’t want to burn your tongue. Serve with spicy sauce on the side for dipping.
- I love arranging them on a platter with extra noodles and carrots for a pop of color. They’re best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for a day. Reheat in the oven to keep them crisp.
- This recipe is forgiving, so feel free to tweak the veggies or spice level next time. It’s all about making it your own. Happy rolling!
Homemade Dip Suggestions
Peanut Sriracha Dip
This creamy dip blends peanut butter, sriracha, and a splash of lime juice for a nutty, spicy kick. It’s quick to whisk together and clings perfectly to the crispy rolls. Adjust the heat to suit your taste.
Sweet Chili Sauce
A store-bought or homemade sweet chili sauce offers a tangy, mildly spicy complement. Its sticky texture and balanced sweetness enhance the rolls’ savory filling. I love how it adds a glossy shine to each bite.
Soy Ginger Dip
Mix soy sauce, grated fresh ginger, and a touch of sesame oil for a light, zesty dip. It’s refreshing and highlights the veggies’ crispness. A sprinkle of green onion on top makes it extra inviting.
What Else Can You Put in These Rolls?
You can switch things up by adding shredded cabbage or bean sprouts for extra crunch and a mild flavor. Thinly sliced avocado brings a creamy richness that pairs well with the spicy noodles. If you’re feeling bold, toss in some chopped jalapeños or Thai basil for a fiery or aromatic twist. The beauty of these rolls is how forgiving they are—experiment with whatever’s in your fridge to make them your own.
I’ve even tried adding leftover grilled chicken or tofu for a protein boost, and it works like a charm. Just keep the filling light to avoid tearing the wrappers, and you’re good to go.
Calorie Content
Each spicy noodle spring roll, baked and lightly brushed with sesame oil, clocks in at roughly 120-150 calories, depending on the noodle brand and sriracha amount. The veggies keep it light, while the noodles and oil add modest richness. Pairing with a tablespoon of peanut dip adds about 50 calories, making this a satisfying yet reasonable indulgence for a meal or snack.
Different Cooking Methods
- Boiling Method: To boil the noodles, simply bring a pot of water to a boil and cook the noodles according to the package instructions, usually around 4-6 minutes until al dente. After draining and rinsing the noodles, toss them in a mixture of sesame oil, soy sauce, and sriracha for a flavorful base. This method results in soft and tender noodles that absorb the seasoning beautifully, making them a perfect match for the spring roll filling.
- Steaming Method: For steaming, soak the noodles in boiling water for 5-7 minutes until softened and fully cooked. Once drained and cooled, toss the noodles in the same mixture of wet ingredients. This technique yields noodles with a soft and slightly chewy texture, providing a delightful contrast to the fresh vegetable filling inside the spring rolls.
- Stir-Frying Method: If you prefer a more textured noodle base, opt for stir-frying. Heat sesame oil in a skillet or wok, then stir-fry the noodles until they’re heated through and slightly crispy, about 3-5 minutes. Drizzle with soy sauce and sriracha for added flavor. This method creates crunchy noodles, enhancing the overall texture of the spring rolls.
Tips and Tricks
Prep Veggies Ahead
Slice your bell pepper, carrot, and cucumber the night before to save time. Store them in an airtight container in the fridge. This makes assembly a breeze, especially for quick lunches or gatherings.
Keep Wrappers Moist
Spring roll wrappers can dry out fast, so cover unused ones with a damp cloth while you work. It keeps them pliable and prevents cracking. I learned this the hard way after a few torn rolls!
Double the Batch
Make extra rolls and freeze them before baking, laid flat on a tray, then transfer to a freezer bag. Bake straight from frozen, adding a few minutes to the cooking time. It’s perfect for spontaneous cravings.
FAQs
Can I make these spring rolls gluten-free?
Yes, use gluten-free instant noodles and tamari instead of soy sauce. Ensure the spring roll wrappers are rice-based, as some brands may contain wheat.
How do I prevent the rolls from getting soggy?
Drain the noodles thoroughly and avoid over-saucing the filling. Baking them immediately after rolling also helps maintain their crispiness.
Can I use other noodles instead of instant noodles?
Absolutely, rice vermicelli or soba noodles work well. Just cook them al dente and cool slightly before mixing to keep the filling firm.
HEALTHIER ALTERNATIVES: BALANCING TASTE AND NUTRITION
Whole Grain Noodles: Opt for whole grain or brown rice noodles instead of traditional white rice noodles to increase the fiber content and add more nutrients to your Spicy Noodles Spring Rolls.
More Vegetables: Load up your spring rolls with extra vegetables to boost the nutritional value and add more vitamins, minerals, and fiber to your meal. Experiment with a variety of colorful vegetables such as bell peppers, carrots, cucumber, spinach, kale, and shredded cabbage for added flavor and texture.
Lean Protein Options: Choose lean protein sources such as grilled chicken breast, baked tofu, or steamed shrimp instead of fried or fatty meats to keep your spicy noodles spring rolls lighter and lower in calories. Lean proteins are high in protein and low in saturated fat.
Spicy Noodles Spring Rolls
Ingredients
- 8 sheeets spring roll wrappers
- 2 bundles instant noodles
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cucumber, julienned
- 2 green onions, thinly sliced
- 1/4 cup cilantro leaves
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- sriracha sauce
- spicy sauce, for serving
Instructions
- Boil the instant noodles as per package instructions, omitting the seasoning packet. Drain thoroughly in a colander, shaking off excess water. Transfer to a large mixing bowl to cool slightly.
- Drizzle the sesame oil, soy sauce and sriracha sauce over the noodles. Toss gently with tongs to ensure every strand is evenly coated. The noodles should have a glossy, savory sheen.
- Place a spring roll wrapper on a clean, flat surface, positioning it like a diamond with one corner facing you. Keep remaining wrappers covered with a damp cloth to prevent drying out.
- Spoon about 1 tablespoons of the noodle mixture onto the lower third of the wrapper, leaving a small border. Add another tablespoon of veggies over the noodles creating a second layer. Avoid overfilling to prevent tearing during rolling.
- Fold the bottom corner over the filling, tucking it snugly. Fold the left and right corners inward to enclose the sides. Roll upward firmly but gently to seal the roll, ensuring no gaps.
- Place the roll seam-side down on a plat. Repeat the filling and rolling process for the remaining wrappers, making 8 rolls total.
- Deep-fry for about 10 minutes, turning the rolls halfway through for even cooking. Look for a golden-brown exterior and a firm, crispy texture.
- Remove the rolls from the skillet and let them cool for 2-3 minutes to avoid burning your mouth. Serve warm with a side of spicy sauce, such as chili garlic sauce or extra sriracha, for dipping.
Notes
Recipe Notes
- Storage: Store leftover rolls in an airtight container in the fridge for up to 1 day. Reheat in a 350°F oven for 5-7 minutes to restore crispiness. Microwaving is not recommended as it softens the wrappers.
- Customization: Swap cilantro for Thai basil or add shredded cabbage for extra crunch. Adjust sriracha to control heat, or include protein like tofu or shrimp for variety.
- Wrapper Tips: If wrappers tear, double-wrap with an additional sheet for stability. Work quickly to keep them pliable, and avoid soaking in water as you would for fresh spring rolls.
- Serving Suggestion: Pair with a light cucumber salad or a peanut dipping sauce for a complete meal. These rolls shine as an appetizer or a main dish for a casual dinner.
