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A person holding a half ramen spring roll, displaying the inside filled with saucy cooked noodles, carrots, cucumbers, and kimchi.

Ramen Spring Rolls

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 spring rolls
Crispy, chewy ramen spring rolls packed with noodles, veggies, tangy kimchi & melty cheese. Wrapped in soft rice paper and pan-fried until golden, these fusion spring rolls offer the perfect balance of savory, tangy, and fresh flavors. Easy snack or appetizer you’ll want again and again!
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Ramen Spring Rolls

Ingredients
  

  • 6 sheets rice paper
  • 3 slices American cheese, halved
  • 2 servings cooked ramen
  • 7 oz Japanese cucumber , julienned
  • 7 oz carrots, julienned
  • ½ cup kimchi
  • 3 Tablespoon cooking oil

Method
 

  1. Lightly dip a sheet of rice paper in water for a few seconds until just pliable. Place it on a clean, flat surface.
    6 sheets rice paper
  2. Lay half a slice of American cheese in the center.
    3 slices American cheese
  3. Add a portion of cooked ramen noodles on top.
    2 servings cooked ramen
  4. Layer on julienned cucumber, carrots, and a spoonful of kimchi.
    7 oz Japanese cucumber , 7 oz carrots, ½ cup kimchi
  5. Fold the top of the rice paper over the filling. Then fold in both sides and roll tightly from top to bottom. Repeat with remaining ingredients.
  6. Heat cooking oil in a non-stick pan over medium heat.
    3 Tablespoon cooking oil
  7. Pan-fry the spring rolls for 2–3 minutes per side, or until golden and crispy all around.
Garnish and serve:
  1. Slice in half for that ooey-gooey cross-section, and top with crushed seaweed or sesame seeds if you’re feelin’ fancy. Best served warm and crispy.

Notes

Pro Tips
  1. Don’t soak the rice paper too long – Overdoing it makes them sticky and hard to roll.
  2. Get creative with fillings – Add protein like shredded chicken, tofu, or a drizzle of spicy mayo for variation.
Storage:
  1. Refrigerate in an airtight container for up to 2 days.
  2. Re-crisp: Reheat in a pan or air fryer to restore that crispy outside.
  3. Don’t freeze: Rice paper gets chewy and weird after freezing.