Spicy Noodle Spring Rolls (Vietnamese-Style)

These spicy noodle spring rolls are packed with flavor, and so easy to make. Wrapped in rice paper, these are a lighter take on spring rolls that make for a delicious and easy vegetarian appetizer. Ready in less than 30 minutes.

Spring rolls have always been one of my favorite appetizers. They’re tasty, perfect to dip, and actually quite fun to make! So when a reader reached out to me saying that one of her favorite local restaurants shut down, and wondering if it was possible to make such a recipe at home, I knew I had to prepare this recipe. Because it’s not just possible, it’s fun and easy too!

this recipe

What are spicy noodle spring rolls

This is a Vietnamese-style spring roll recipe where noodles and vegetables are wrapped in rice paper. This type of spring roll is not deep fried, and is instead prepared by wrapping the ready-to-eat fillings in rice paper sheets.

Is this authentic?

Not completely. While this is emulating the styles and flavors of Vietnamese restaurant-style spring rolls, this recipe hasn’t been taught to me or authenticated by anyone. Instead, it’s based on my personal experiences, and based on a reader request. (It’s still delicious though, and it does keep with most of what you’d expect from this type of Vietnamese spring roll recipe.

Ingredients

For the spicy noodle filling

• Noodle blocks (you can use your favorite instant noodle)
• Canola oil
• Chili flakes
• Hoisin sauce
• Soy sauce
• Hot sauce (I used sriracha)
• Sesame oil

For the spring rolls

• Carrots, julienned
• Cucumbers, julienned
• Soybean sprouts
• Scallions, sliced
• Toasted sesame seeds
• Rice paper sheets (sometimes called spring roll wrappers)

How to make spicy noodle spring rolls

Preparing the spicy noodles

Start by cooking your noodle blocks according to the package instructions. Once they’re perfectly tender, drain and set them aside. In a medium saucepan over medium-low heat, combine a splash of any neutral oil with chili flakes, hoisin sauce, soy sauce, hot sauce (I use sriracha, but sambal is another nice option), and a dash of sesame oil. Whisk these ingredients together for about a minute until fragrant, then toss in your cooked noodles, ensuring they’re evenly coated in that delicious sauce.

While you let the noodles cool a bit, take a moment to prep your veggies. Julienne some crunchy carrots and fresh cucumbers, and set them aside along with a handful of soybean sprouts. 

Assembling your spring rolls

Now comes the fun part-assembling your Vietnamese spring rolls! Soak a rice paper sheet in warm water for 15 to 20 seconds until it softens, then lay it flat on a clean surface. In the center, layer a small portion of your spicy noodles, as well as a touch of julienned carrots, cucumbers, and soybean sprouts. Finish it off with some sliced scallions and a sprinkle of toasted sesame seeds.

Next, fold the sides of the rice paper over the filling, and then roll it up tightly from the bottom to the top to create your spring roll. Repeat this process with the remaining ingredients until you have a delightful platter ready to go. Serve your spring rolls immediately, paired with sweet chili sauce and soy sauce for the perfect dipping experience. Enjoy!

Tips

What noodles to use

You can use any kind of noodle you’d like for this. From spaghetti to instant noodles, it’ll all work. Personally, I enjoy using Indomie (my favorite instant noodle), but Maggi’s or any sort of instant ramen is fantastic too.

If you’re feeling fun, try using a noodle that already has some flavor, spicy ramen spring rolls are great, but how’s about mixing it up with BBQ flavor noodles?

Don’t overcook the noodles

Overcooking your noodles will lead to a mushy texture in your spring rolls. No fun, you want there to be a little bite left to the noodles so that they don’t fall apart into a soggy mess once wrapped. 

Control the heat

I use sriracha in this recipe as it’s a nice balance of sweet and hot. However, if your taste skews hotter, feel free to switch it with your preferred hot sauce.

Careful not to oversoak the rice paper wraps

The rice paper only needs to be soaked for 10-15 seconds. That’s enough time for it to become pliable without becoming difficult to handle or tearing easily. I’d recommend doing this single rice wrapper at a time to avoid complications. 

Don’t get too excited

Be careful not to overfill your rice paper sheets. It’s quite easy to overfill your spring rolls with spicy noodles and vegetables (we love delicious fillings, after all!). And that can make the rice paper difficult to work with. Or even worse, it can result in your spring rolls tearing or falling apart.

Roll mastery

Rolling spring rolls is a bit of an art form. It’s very easy to do but difficult to master. You’re looking for a tight roll that’s still gentle enough that the fillings don’t start tearing your rice paper wrapper. 

Serving suggestions

While they can be eaten by themselves, these vegetarian spring rolls make for a great appetizer or side dish to a main such as Nasi Goreng (not vegetarian).

Do make sure to serve these alongside a dip or too – I’m using sweet chili sauce, as well as a soy sauce with some toasted sesame seeds, but feel free to go with whatever you enjoy!

Variation ideas

Switch up your dipping sauce. The easiest way to make this recipe taste different is to try it with different dipping sauces. If you’re not feeling the sweet chilli or soy sauce, there are plenty of other options! I must admit, I use simple, old-fashioned ketchup quite often! 

Fill your way. A bigger change involves changing the ingredients of your fillings. Given that this is a simple rice paper wrapped spring roll, all your fillings will need to be ready to eat when you’re adding it to the roll. Some popular options include, fresh herbs, cheese, tofu, and shredded lettuce or cabbage. You can even add a light sauce – but don’t add too much so that your rolls don’t become too soft.

Go crazy. If you have supernatural levels of spice tolerance, feel free to add a touch of your favorite hot sauce as well as some chopped up chilli peppers.