These aren't just any old spring rolls — these are green curry ramen spring rolls. Red peppers and carrots are tossed with ramen noodles and then tossed in a creamy Thai-inspired coconut milk curry sauce. While you don't need sauce on the side for these, they come with a sweet, spicy dipping sauce just for good measure!
Green Curry Ramen Spring Rolls [Vegan, Gluten-Free]
For the Spring Rolls:
- 1 tablespoon extra virgin olive oil
- 1/2 red pepper, thinly sliced
- 1/2 orange pepper, thinly sliced
- 1 medium carrot, shaved into slices
- 5 ounces ramen noodles, gluten-free if needed
- 1/2 cup full-fat coconut milk
- 1/4 cup water (or more, depending on how thick your coconut milk is)
- 3 tablespoons Thai green curry paste
- 1 teaspoon grated ginger
- 6-7 rice paper wrappers
- Fresh cilantro leaves
For the Dipping Sauce:
- 4-5 tablespoons low-sodium soy sauce or tamari for gluten-free
- 1 teaspoon rice wine vinegar
- 1 tablespoon Sriracha
- 1 teaspoon agave
- Sesame seeds, to garnish
- Bring a large pot of water to boil on the stove. Drop in the ramen noodles and boil for 4 minutes. Drain and set aside.
- While the water is boiling, heat a sauté pan with 1 tbsp of olive oil. Toss in the sliced pepper and carrots. Cook for 4-5 minutes on medium heat, or until vegetables are tender. Add in 3 tablespoons of green curry paste and stir to coat vegetables.
- Pour in 1/2 cup coconut milk and 1/4 cup of water and stir until sauce turns light green. Drop in ramen noodles and stir to coat. Top it all off with a full teaspoon of freshly grated ginger.
- Prepare your spring rolls by dipping each rice wrapper into a plate of water for 15 seconds. Then place onto a wet paper towel, top with a scoop of ramen noodles and vegetables, then fold away. Fold in the two sides first, then the back, then roll until it is closed up. Repeat for the remaining spring roll wrappers. Garnish with some fresh cilantro.
- Whisk together your dipping sauce (optional) but combining all ingredients in a small bowl. Serve with spring rolls.