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Spicy Noodle Spring Rolls | Spicy Noodles Spring Roll

Spicy noodles and crunchy veggies wrapped up in a roll.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Appetizer, dinner, Lunch, Main Course, Side Dish, Snack
Cuisine asian, Chinese
Servings 6

Equipment

  • 1 Deep plate
  • 1 Frying pan

Ingredients
  

  • 1 cup Noodles or 8 oz. Rice noodles or other Asian style noodle.
  • 2 cups Coleslaw Mix Mix of cabbage and carrots. A broccoli slaw is fine too.
  • 1 Carrot
  • 2 tbsp Soy sauce
  • 1 1/2 - 2 tbsp Sriracha
  • ½ tsp black pepper
  • 1 1/2 tsp Sesame seed oil
  • 3 cloves Garlic
  • 1 1/2 tsp Ginger 1 1/2
  • 2 tsp Sesame seeds
  • 1 tsp Maple syrup or honey
  • 1/2 cup chopped cucumber or zucchini bell pepper would probably work well too.

Instructions
 

  • Make the noodles according to the box instructions and set aside. Right before the noodles are almost done, add the oil and sesame seeds to a pan.
  • When the oil is hot, add the carrots. Saute for about a minute on med-high heat.
  • Add the coleslaw mix and saute for a couple minutes.
  • Add the noodles and all of the other ingredients except the cucumber. Mix well and saute for a few minutes.
  • Turn off the stove and remove from heat.
  • Fill a slightly deep place with water. Dip one piece of rice paper into the dish and make sure it soaks for at least 5 seconds. Use your fingers to press down on the sheet to make sure it is covered with water.
  • Remove the sheet from the water and put on a dry plate. Take about 2 tbsp of the noodles. Put along one end of the rice paper and add some of the cucumber on top.
  • Roll the paper into a roll.
  • Fold the ends into the long part of the roll. Cut in half if desired for presentation.
  • Serve with dipping sauces such as Trader Joe's Sweet Chili Sauce, Soy sauce or Peanut sauce.
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