Spicy Noodles Spring Rolls
Embark on a culinary adventure with these Spicy Noodles Spring Rolls. They are a delightful fusion of spicy noodles and crisp vegetables, wrapped in delicate spring roll wrapper and served with a spicy dipping sauce.
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.