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This crispy ramen rice paper roll is serious comfort food! It’s made with gluten-free ramen wrapped in rice paper that’s lightly crisped making it the perfect bite for an appetizer.

A crispy ramen rice paper roll being held in a hand.

What are crispy ramen rolls?

These ramen rolls are basically a little crispy bite of heaven. They’re made with seasoned ramen noodles and some fresh vegetables that are wrapped in rice paper and crisped in a pan. I love serving them as an appetizer, or as a side dish like you would an egg roll!

Are these crispy ramen rolls healthy?

They are gluten and soy-free so they’re allergen-friendly, but I definitely consider these more of comfort food, special occasion meal, and not “healthy“. But in my opinion, it is healthy to have balance, so these are really fun to pair with an otherwise healthy meal when you want something fun!

The Ingredients for Crispy Ramen Rolls

  • Gluten-Free Ramen. I like using this gluten-free ramen!
  • Coconut Aminos, Rice Vinegar, and Coconut Sugar. These ingredients give the ramen great flavor.
  • Cabbage and Carrots. I love the crunch of fresh cabbage and carrots in the rolls.
  • Rice paper. I use this rice paper!

The ingredients for crispy ramen rice paper rolls.

How to make Crispy Ramen Rolls

  • Step 1. Cook the ramen as directed and season.
  • Step 2. Dip the rice paper in a large bowl of water for about 5 seconds or until softened. Fill the ramen rolls.
  • Step 3. Roll into a tight roll.

The steps for making the crispy ramen rice paper rolls.

  • Step 4. Crisp the rolls in a pan.  Remove from the pan and allow to cool before serving with a sauce if desired.

How do you serve these ramen rolls?

I love serving them as an appetizer, or as a side dish like you would an egg roll! They’re best eaten with your hands, so wait for them to cool a bit, or you can try using a utensil if you prefer.

They have a ton of flavor on their own but you can also add a sauce for dipping like…

Can you make these crispy ramen rolls ahead of time?

I find that these are best fresh, but if you have leftovers, you can keep them in the fridge for a day or so and re-crisp in a pan or in the air fryer.

Can you make these ramen rolls in the air fryer?

You can! I would cook it at 400 F for about 6-8 minutes. However, I find these still crisp better in a pan than the air fryer.

A plate with crispy ramen rice paper rolls on it.You’ll also like…

 

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Crispy Ramen Rice Paper Roll

★★★★★

5 from 1 reviews
  • Author: Michelle
  • Yield: 4-5 rolls 1x
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Ingredients

Units Scale
  • 2 bricks gluten-free ramen (I use this)
  • 2 1/2 tbsp coconut aminos
  • 2 tsp rice vinegar
  • 1 tsp coconut sugar
  • 1 tsp garlic powder
  • 1/2 tsp ginger powder
  • Salt and pepper to taste
  • 4–5 pieces of rice paper
  • 1/3 cup cabbage, shredded
  • 1 medium carrot, julliened
  • 2 tbsp green onion
  • 2 tbsp avocado oil

Instructions

  1. Cook the ramen as directed and strain. Return to the pot and combine with coconut aminos, vinegar, coconut sugar, and seasonings. Stir to combine and season further to taste.
  2. Dip the rice paper in a large bowl of water for about 5 seconds or until softened.
  3. Transfer the rice paper to a large plate or clean workstation. Add about 1/4-1/3 cup worth of ramen to the center of the rice paper and top with cabbage, carrots, and green onion.
  4. Roll the rice rolls by folding in the two corners, then folding up the bottom edge and rolling into a tight roll. Set aside and repeat for all of the ingredients.
  5. Using a large deep pan, heat the oil over medium heat. Carefully add the ramen rolls and cook for about 2 minutes on each side, rotating with tongs until the rolls are lightly crisp.
  6. Remove from the pan and allow to cool before serving with a sauce if desired.

Notes

These are flavorful on their own, of you can dip them in a sauce like…

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 roll
  • Calories: 209
  • Fat: 6.9g
  • Carbohydrates: 24.1g
  • Fiber: 1.3g
  • Protein: 3.1g