Spicy Noodle Spring Rolls  (20 Minutes ONLY!)

This Spicy Noodle Spring Rolls recipe is my go-to when I crave something quick, spicy, and delicious. Packed with rice noodles, vibrant veggies, and a zesty sauce, these rolls are a flavor explosion.

I love how easy they are to make, making them the perfect solution for a speedy and satisfying spicy treat!


Spicy Noodle Spring Rolls are yummy snacks that mix spring rolls with spicy noodles. Inside, you’ve got thin rice noodles, plus veggies like cabbage, carrots, and bell peppers. They get a kick from a zesty sauce made with sesame oil, soy sauce, sriracha, and rice vinegar. Roll this tasty mix into rice paper, and you’ve got a spring roll!

To make them, dip the rice paper in warm water to soften it. Put a spoonful of the spicy noodle mix in the middle, fold the sides over, and roll it up.

You can munch on these rolls with a dipping sauce, like sweet chili or peanut sauce. It’s a fun and flavorful way to enjoy a spicy twist on the classic spring roll.

How to Make Spicy Noodle Spring Rolls

Ingredients:

For the Filling:

  • Rice vermicelli noodles (cooked according to package instructions)
  • 1 cup shredded cabbage, optional
  • 1 carrot, julienned, optional
  • 1 bell pepper, thinly sliced, optional
  • 1/2 cup chopped fresh cilantro, optional
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon sriracha sauce (adjust to taste)
  • 1 tablespoon rice vinegar
  • Salt and pepper to taste

For the Spring Rolls:

  • Rice paper wrappers
  • Warm water for soaking rice paper

Instructions:

  1. In a large bowl, combine the cooked rice vermicelli noodles and the optional shredded cabbage, julienned carrot, sliced bell pepper, and cilantro.
  2. Whisk together sesame oil, soy sauce, sriracha sauce, rice vinegar, salt, and pepper in a small bowl. Pour the sauce over the noodle mixture. Toss until everything is well coated.
  3. Prepare a clean working surface and a shallow dish with warm water.
  4. Take a rice paper wrapper and dip it into the warm water for about 15-20 seconds until it becomes pliable.
  5. Place the wet rice paper on your working surface and add a generous spoonful of the noodle filling in the center.
  6. Fold the sides of the rice paper over the filling and then fold the bottom over the filling, rolling it tightly into a spring roll.
  7. Repeat the process until all the filling is used.
  8. Serve the spring rolls with your favorite dipping sauce, such as sweet chili sauce or peanut sauce.

Tips:

  • Rice paper can be delicate, so it’s essential to handle it gently when soaking and rolling. If you find it sticking to your working surface, try lightly oiling the surface with a bit of sesame oil to prevent sticking.
  • Adjust the amount of sriracha sauce according to your spice preference. If you prefer a milder taste, start with a smaller amount and taste the sauce before coating the noodles. You can always add more for extra heat if desired.

How to Store

To keep your Spicy Noodle Spring Rolls fresh, put any extras in a sealed container and pop it in the fridge. Make sure to separate the layers with some parchment or plastic wrap to stop them from sticking together. They’ll stay good in the fridge for about 1-2 days. Avoid freezing them, though, as the rice paper might not be happy with the freezer, and it could change how they feel when you eat them.

If you want to warm them up again, you can use an oven or an air fryer to keep that crispy feeling. Don’t forget about any extra dipping sauce you made – that can hang out in the fridge too, just remember to let it warm up a bit before you use it. Enjoy your tasty spring rolls!

Make a fried variation of Spicy Noodle Spring Rolls

  1. Prepare the Filling: Follow the Spicy Noodle Spring Rolls recipe for the filling.
  2. Roll the Spring Rolls: Assemble the spring rolls as usual with rice paper wrappers and the spicy noodle filling.
  3. Frying: Heat oil in a pan or a deep fryer to 350-375°F (175-190°C). Gently place the spring rolls into the hot oil, seam side down. Fry until they are golden brown and crispy, usually for about 2-3 minutes.
  4. Drain Excess Oil: Remove the fried spring rolls and place them on paper towels to drain any excess oil.
  5. Serve: Enjoy your crispy Spicy Noodle Spring Rolls with your favorite dipping sauce.

Frying adds a delightful crunch to the spring rolls, providing a different texture than the traditional non-fried version.

FAQ

Can I Make These Ahead of Time?

Yes, you can prepare the filling and store it in the refrigerator a day before assembling the spring rolls. However, it’s recommended to assemble the rolls just before serving to maintain the freshness and texture of the rice paper.

Can I Freeze Spicy Noodle Spring Rolls?

Freezing is not recommended, as rice paper tends to lose its texture and can become too soft or sticky upon thawing. It’s best to enjoy them fresh or refrigerate for a short duration.

What Dipping Sauce Goes Well with These Spring Rolls?

Popular choices for dipping sauce include sweet chili sauce and peanut sauce. You can also create a simple soy-based dipping sauce with a splash of lime juice for a tangy kick.

Can I Use Different Vegetables or Proteins in the Filling?

Absolutely! Feel free to customize the filling based on your preferences. Shredded lettuce, cucumber, or avocado can be great additions. You can also add proteins such as cooked shrimp, chicken, or tofu to make the spring rolls more hearty. Adjust the seasoning accordingly.

Spicy Noodle Spring Rolls (20 Minutes ONLY!)

Recipe by Wasian CookeryCourse: Appetizers, SnacksCuisine: AsianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

Spicy Noodle Spring Rolls are yummy snacks that mix spring rolls with spicy noodles.

Ingredients

  • For the Filling:
  • Rice vermicelli noodles (cooked according to package instructions)

  • 1 cup shredded cabbage, optional

  • 1 carrot, julienned, optional

  • 1 bell pepper, thinly sliced, optional

  • 1/2 cup chopped fresh cilantro, optional

  • 1 tablespoon sesame oil

  • 2 tablespoons soy sauce

  • 1 tablespoon sriracha sauce (adjust to taste)

  • 1 tablespoon rice vinegar

  • Salt and pepper to taste

  • For the Spring Rolls:
  • Rice paper wrappers

  • Warm water for soaking rice paper

Directions

  • In a large bowl, combine the cooked rice vermicelli noodles and the optional shredded cabbage, julienned carrot, sliced bell pepper, and cilantro.
  • Whisk together sesame oil, soy sauce, sriracha sauce, rice vinegar, salt, and pepper in a small bowl. Pour the sauce over the noodle mixture. Toss until everything is well coated.
  • Prepare a clean working surface and a shallow dish with warm water.
  • Take a rice paper wrapper and dip it into the warm water for about 15-20 seconds until it becomes pliable.
  • Place the wet rice paper on your working surface and add a generous spoonful of the noodle filling in the center.
  • Fold the sides of the rice paper over the filling and then fold the bottom over the filling, rolling it tightly into a spring roll.
  • Repeat the process until all the filling is used.
  • Serve the spring rolls with your favorite dipping sauce, such as sweet chili sauce or peanut sauce.

Notes

  • Rice paper can be delicate, so it’s essential to handle it gently when soaking and rolling. If you find it sticking to your working surface, try lightly oiling the surface with a bit of sesame oil to prevent sticking.
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