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Crispy Ramen Rice Paper Roll


  • Author: Michelle
  • Yield: 4-5 rolls 1x

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
  • 45 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
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