Spicy Noodle Spring Rolls

These spicy noodle spring rolls combine spicy Korean noodles with mushrooms and cheese to create an addictively good snack. This might not be the healthiest recipe, but it is so delicious.

By using rice paper to make these spring rolls they become extra crispy contrasting the chewy, soft noodles. I specifically use enoki mushrooms in these because they have a texture like nothing else.

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Samyang noodles

I have been obsessed with Samyang buldak noodles for years now (disclaimer, aside from the 2x spicy flavour Samyang noodles, these noodles contain ingredients derived from chicken and are therefore not vegetarian). That spicy sauce is addictive and would happily eat it every day if I could. I have recently returned from Korea and am not lying when I say 25% of my luggage was just instant noodles.

If you don’t handle spice well then only add half of the spicy sauce packets to the noodles. If you can’t handle spice at all then replace the spicy noodles with Indo Mie Mi Goreng noodles.

Fire Noodle spring rolls: sourcing ingredients

You will need to source most of these ingredients from an Asian supermarkets as they are not widely available in mainstream supermarkets. If you do not have one nearby, the noodles are available on Amazon.

If you struggle to find enoki mushrooms you could replace them with any other mushrooms or just leave them out.

What else can you put in Fire noodle spring rolls?

As well as mushrooms and cheese there are a range of extra fillings you could put in these spring rolls. Kimchi is very popular in Korean cuisine. Adding a little stir-fried kimchi would add extra tang and texture to the spring rolls.

If you love cheese then add as much as you like. You could try adding both cheddar and mozzarella for ultimate gooeyness. Furthermore, if you find these noodles a little spicy the cheese will help mellow out the spice.

Are Samyang noodle vegan or vegetarian?

Most Samyang spicy Korean noodles definitely contain some animal products. Due to the vague ingredients list there is actually some debate as to whether the noodles are vegan or vegetarian.

Some people believe that the 2x spicy noodles may be vegan but if you follow a strict vegetarian diet it is best to try other noodle brands as many of the samyang sauces contain chicken-derived ingredients.

Pro tips

These noodles are quite long and this can make them tricky to fit into the rice papers. By chopping up the noodles a little you can easily spoon them onto the rice paper to make the spring rolls. Using scissors is very common in Korean cooking. For example scissors are often used to chop up meat when eating Korean BBQ.

It is also important not to over-soak the rice paper. Using warm water only dip the paper in the water for a maximum of five seconds. I may still feel quite hard but it will soften eventually. Leaving it in the water too long will cause the rice paper to go soggy and be hard to to work with.

Fire noodle spring rolls dipping sauce

You can buy the Samyang sauce bottled now in most Asian grocery stores and I think it tastes amazing mixed with Japanese Kewpie mayo. This makes an amazing dip for these spring rolls. If you can’t find then simply combine normal mayonnaise with some sriracha.

Similar recipes

If you would like to try another Korean-inspired recipes then I have plenty more:

• Spicy ramen spring rolls with cheese
• Vegetarian kimbap
• Vegetarian japchae
• Vegetarian Korean army stew
• Kimchi and cheese Korean dumplings

Spicy Noodle Spring Rolls

5 from 1 vote

Spicy Korean noodle spring rolls with enoki mushrooms and cheese

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 5 Spring rolls

Course: Snack

Cuisine: Korean

Calories: 291

Ingredients Method

Ingredients

  

• 5 rice paper sheets I used 22cm wide
• 1 pack Samyang Korean noodles I used carbonara flavour (disclaimer – some flavours of Samyang noodles are not 100% vegetarian and contain chicken-derived ingredients)
• 80g/1cup grated cheddar or mozzerella
• 100g/1cup enoki mushrooms
• 1 tsp + 1 tbsp vegetable oil
• 3 tbsp Japanese mayo
• 2 tsp Samyang spicy buldak sauce
• Furikake seasoning

Method

 

1. Cook the noodles according to packet instructions. Drain and add seasoning packs. Stir. Use scissors to roughly cut up the noodles. Set aside.
2. Slice off the bottom of the mushrooms, wash the mushrooms and pat dry. Fry them in 1 tsp of oil for around 5 minutes, do not let them colour. Set aside.
3. Dip your rice paper in a bowl of warm water for a couple of seconds and place on a large plate/any clean surface.
4. Place 1/5 of the noodles in the centre of the rice paper, around 3 tablespoons. Top with 1/5 of the mushrooms and a sprinkling of cheese.
5. Fold in the edges of your rice paper over the fillings and roll up your spring roll so that all of the fillings are enclosed.
6. Repeat steps 3-5 with the rest of your ingredients.
7. Heat a large frying pan on a medium-high heat and add in the rest of the vegetable oil.
8. Once hot fry the spring rolls for around 4-5 minutes on each side, or until light, golden brown. Remove the spring rolls and drain on kitchen towel.
9. Sprinkle the spring rolls with furikake.
10. Combine your mayonnaise and spicy sauce. You may add more or less spicy sauce to the mayo to your taste.
11. Serve spring rolls hot and dip them in the spicy mayo.