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Crispy Ramen Rolls

Recipe by The Cozy Bowl Kitchen

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  • Total Time45 minutes
  • Yield10 rolls (5 servings) 1x

Seasoned ramen noodles, cabbage and carrot rolled in spring roll pastry and fried until blistered and crunchy. Freeze them raw and fry from frozen whenever you want them.

Ingredients

Scale

For the filling

  • 150 g ramen noodles, or 2 instant noodle blocks, seasoning discarded
  • 1 tbsp vegetable oil
  • 3 garlic cloves, finely chopped
  • 15 g fresh ginger, finely grated
  • 150 g white or Chinese cabbage, very finely shredded
  • 1 medium carrot, cut into fine matchsticks
  • 100 g beansprouts (optional)
  • 4 spring onions, thinly sliced
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp caster sugar
  • 1/4 tsp ground white pepper

For rolling and frying

  • 10 spring roll pastry sheets, about 21 cm square, thawed
  • 2 tbsp plain flour
  • 1 1/2 tbsp cold water
  • About 1 litre sunflower or vegetable oil, for frying
  • Flaky sea salt, to finish

To serve

  • Sweet chilli sauce, or soy sauce mixed with rice vinegar and chilli oil

Instructions

  1. Cook the noodles in boiling water, draining a full minute before the packet time. Rinse briefly under cold water and drain very well.
  2. Heat the vegetable oil in a large frying pan or wok over a high heat. Add the garlic and ginger and cook for 30 seconds.
  3. Add the cabbage, carrot and beansprouts if using. Stir-fry for 3 to 4 minutes until wilted and the pan looks dry rather than glossy, with all the released water evaporated.
  4. Add the spring onions, drained noodles, oyster sauce, both soy sauces, sesame oil, sugar and white pepper. Toss over the heat for 2 minutes until there is absolutely no free liquid in the pan.
  5. Tip the filling onto a wide tray and spread it out thinly. Run a knife through it in several directions to chop the noodles down to roughly 5 cm lengths. Leave to cool completely, or chill for 15 minutes to speed it up.
  6. Mix the plain flour and cold water to a thick, smooth paste.
  7. Peel off one pastry sheet, keeping the rest under a damp cloth. Lay it as a diamond with one corner towards you. Put 2 heaped tablespoons of filling in a horizontal log across the lower third, leaving 3 cm clear at each side.
  8. Bring the bottom corner up over the filling and tuck it under, pulling back slightly to tighten. Fold both side corners in over the ends. Roll up firmly, keeping it compact with no trapped air. Brush the final corner with flour paste and press to seal.
  9. Repeat with the remaining sheets. Roll all ten before you heat the oil.
  10. Heat the frying oil to 170°C in a deep heavy pan, filled no more than a third full.
  11. Fry 3 or 4 rolls at a time, seam-side down first, for 4 to 5 minutes, turning once or twice, until deep golden and blistered all over.
  12. Lift onto a wire rack, season with flaky salt, and let the oil come back to temperature before the next batch. Rest for a minute, then serve with the dipping sauce.

Notes

Make ahead and freeze: Freeze the rolled, unfried rolls spaced out on a tray until solid, then bag them. Fry from frozen at 165°C for 6 to 7 minutes. Do not thaw first, as the pastry goes sticky. This is far more reliable than frying ahead and reheating.

The mistake to avoid: Rolling while the filling is still warm or moist. Steam softens the pastry from inside and the rolls burst in the oil. Spread the filling thin on a tray and cool it completely.

Variations: Add 100 g finely chopped cooked chicken or raw chopped prawns to the filling as it cooks. Stir 50 g grated mozzarella into the cooled filling for cheesy rolls, sealing carefully. Add 1 tbsp crispy chilli oil for heat. Air-fry at 200°C for 10 to 12 minutes brushed with oil, or bake at 210°C on a wire rack for 18 to 20 minutes.

Equipment: A large frying pan or wok, a saucepan, a wide tray for cooling, a deep heavy pan or fryer, a cooking thermometer if you have one, a wire rack over a tray, a pastry brush and a damp cloth.

Deep frying safety: Never fill the pan more than a third full, never leave hot oil unattended, and keep a lid within reach. Lower food in away from you.

Allergen note: Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.

Take particular care with the spring roll pastry and noodles (wheat, sometimes egg), oyster sauce (molluscs, wheat), soy sauce (soya, wheat), sesame oil (sesame), sweet chilli sauce (may contain fish or sulphites), and the frying oil, which may have been used for other allergens. Groundnut oil is a peanut product. Allergen information must be confirmed by The Cozy Bowl before it is relied upon.

This is a home recipe inspired by a dish or flavour available at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.

Find it online: https://thecozybowl.co.uk/crispy-ramen-rolls-recipe/