Ramen Rice Paper
Rating
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.
Ingredients
- 2 bricks gluten-free ramen (I use this)
- 2½ tbsp coconut aminos
- 2 tsp rice vinegar
- 1 tsp coconut sugar
- 1 tsp garlic powder
- ½ tsp ginger powder
- Salt and pepper to taste
- 4–5 pieces of rice paper
- ⅓ cup cabbage, shredded
- 1 medium carrot, julliened
- 2 tbsp green onion
- 2 tbsp avocado oil
Instructions
- 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 ¼-1/3 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.
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