- 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
- 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.
- Dip the rice paper in a large bowl of water for about 5 seconds or until softened.
- 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.
- 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.
- 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.
- Remove from the pan and allow to cool before serving with a sauce if desired.
These are flavorful on their own, of you can dip them in a sauce like…
- A Thai peanut-style sauce (like this one)
- Teriyaki sauce (like this one)
- A chili sauce
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Serving Size: 1 roll
- Calories: 209
- Fat: 6.9g
- Carbohydrates: 24.1g
- Fiber: 1.3g
- Protein: 3.1g