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fresh ramen spring rolls cut on a diagonal to show colorful noodles, carrots, and mint inside translucent wrappers, in a wide horizontal shot, a small bowl of hoisin dipping sauce on a bamboo mat, bright natural light, shallow depth of field, landscape orientation

Ramen Veggie Spring Rolls

Spring rolls filled with ramen noodles and fresh veggies.
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Prep Time 25 minutes
Cook Time 3 minutes
Total Time 28 minutes
Servings: 8 rolls
Ingredients Method Notes

Ingredients
  

  • 2 packs instant ramen seasoning discarded
  • 8 rice paper wrappers
  • 1 carrot julienned
  • 1/2 cucumber julienned
  • 1/2 cup shredded lettuce
  • 1/4 cup fresh mint leaves
  • 3 tbsp hoisin sauce for dipping

Method
 

  1. Boil the ramen noodles for 3 minutes, drain, and rinse cool.
  2. Dip a rice paper wrapper in warm water for a few seconds until softened.
  3. Lay down a little lettuce, carrot, cucumber, mint, and a small nest of noodles near the bottom.
  4. Fold in the sides and roll up tightly like a little burrito.
  5. Repeat with the rest and serve with hoisin sauce for dipping.

Notes

Keep the finished rolls under a damp towel so they don't dry out before lunch.