The freshness of the classic Vietnamese spring rolls is combined with a bold, spicy kick in spicy noodle spring rolls, a hybrid dish.
They are usually made up of tender rice paper wrapped around thin rice noodles that have been tossed in spicy sauce, fresh veggies, herbs, and occasionally a protein like chicken, shrimp, or tofu.
They are served and quite often accompanied with a tasty dipping sauce like peanut or hoisin-based sauces.
What will you like about it?
Cooking these noodles on spring rolls is no biggie. You can personalize the filling according to your taste. Lettuce, cucumber, or avocado can make wonderful additions.
You can add proteins like cooked shrimp, chicken, or tofu to make spring rolls more filling. Adjust the seasoning accordingly.Moreover, you will enjoy knowing that the filling may be prepared and stored in the refrigerator overnight before preparing the spring rolls.
Nevertheless, it’s better to assemble the rolls immediately before serving to preserve the freshness and texture of the rice paper.These tasty, spicy noodle spring rolls can be had as a nightly light meal, appetizer, or snack.
How to make Spicy Noodle Spring Rolls
You can prepare these noodle rolls easily at home by following my recipe. To store your Spicy Noodle Spring Rolls fresh, place any leftovers in a covered container in the fridge. Be sure to keep the layers separate with some plastic wrap or parchment so that they don’t stick together.
They will last in the fridge for around 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.
Avoid freezing the rolls, as rice paper loses its texture and can become too soft or sticky upon defrosting. It’s best to enjoy these rolls fresh or refrigerate for some time.
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.
Ingredients
For the Filling:
- Rice vermicelli noodles (cooked according to package instructions)
- shredded cabbage = 1 cup (optional)
- carrot, julienned = 1 (optional)
- bell pepper, thinly sliced = 1 (optional)
- chopped fresh cilantro = 1/2 cup (optional)
- Sesame oil = 1 tablespoon
- Soy sauce = 2 tablespoons
- Sriracha sauce = 1 tablespoon (adjust to taste)
- Sice vinegar = 1 tablespoon
- Salt and pepper, to taste
For the Spring Rolls:
- Rice paper wrappers
- Warm water for soaking rice paper
Step by step instructions to make Spicy Noodle Spring Rolls
Step 1
Add cooked rice vermicelli noodles and shredded cabbage (if used), julienned carrot, sliced bell pepper, and cilantro in a large bowl to mix them well.
Step 2
In a bowl, combine sesame oil, soy sauce, Sriracha sauce, rice vinegar, salt, and pepper. Drip the prepared sauce over the noodle mixture. Toss well until everything is coated.
Step 3
Clear a clean working area and a small dish with warm water.
Step 4
Submerge the rice paper into the hot water for around 15-20 seconds until soft.
Step 5
On the working surface, put the moist rice paper gently and place a spoonful of the noodle filling in the center.
Step 6
Roll in the filling with the sides of the rice paper first, and then fold in the bottom over the filling and roll tightly into a spring roll.
Step 7
Repeat the process with more rice paper to consume all the filling.
Step 8
Serve the spring rolls with your preferred dipping sauce, like sweet chili sauce or peanut sauce.
Recipe Variations
Boiled eggs: For a creamy and rich feeling, you can add chopped boiled eggs.
Frying: You can fry these rolls till they turn crispy. Place the noodle roll on paper towels to remove excess oil.
Zucchini: Substitute the noodles with ground zucchini for a low-carb alternative.
Chili oil: To add more heat, drizzle sesame chili oil on the noodles.
Sauce: Bring your favorite dipping sauce to enhance the taste of your noodle rolls.
Recipe Tips
Slightly grease the work surface so the rice paper may not stick to it.
- Always start with a small amount of sriracha sauce, as it may cause spiciness in the rolls.
- Rice paper is soft and delicate. So deal with them carefully. Don’t overload them with noodles, as they will result in the tearing of the rice paper.
- For an aromatic and fresh feel, use fresh herbs or oregano, basil, or thyme.
- Try different sauces to see what feels good to you.
- Refrigerate the rolls for 10-15 minutes, as they will make the rolls firm.
Also try these Recipes!
Spicy Noodle Spring Rolls Recipe
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
- Add cooked rice vermicelli noodles and shredded cabbage (if used), julienned carrot, sliced bell pepper, and cilantro in a large bowl to mix them well.
- In a bowl, combine sesame oil, soy sauce, Sriracha sauce, rice vinegar, salt, and pepper. Drip the prepared sauce over the noodle mixture. Toss well until everything is coated.
- Clear a clean working area and a small dish with warm water.
- Submerge the rice paper into the hot water for around 15-20 seconds until soft.
- On the working surface, put the moist rice paper gently and place a spoonful of the noodle filling in the center.
- Roll in the filling with the sides of the rice paper first, and then fold in the bottom over the filling and roll tightly into a spring roll.
- Repeat the process with more rice paper to consume all the filling.
- Serve the spring rolls with your preferred dipping sauce, like sweet chili sauce or peanut sauce.
