These spicy noodle spring rolls combine Korean spicy noodles with mushrooms and cheese to create an addictively good snack. This might not be the healthiest recipe, but it is seriously delicious.
Using rice paper makes the spring rolls extra crispy, which contrasts perfectly with the chewy, soft noodles inside. I use enoki mushrooms here because their texture is unlike anything else.
Why you’ll love these spicy noodle spring rolls
These turn the all-time favourite Samyang Korean fire noodles into a levelled-up, delicious snack. Fried until crispy and packed with melty cheese, they taste amazing dipped in spicy mayo. They also require just a few ingredients and are super quick to make.
Ingredients you’ll need
- 5 rice paper sheets (22cm wide)
- 1 pack Samyang Korean noodles (I used the carbonara flavour; note that some Samyang flavours are not fully vegetarian and contain chicken-derived ingredients)
- 80g (1 cup) grated Cheddar or mozzarella
- 100g (1 cup) enoki mushrooms
- 1 tsp + 1 tbsp vegetable oil
- 3 tbsp Japanese mayo
- 2 tsp Samyang spicy Buldak sauce
- Furikake seasoning
How to make spicy noodle spring rolls
First, cook the noodles according to the packet instructions. Once cooked, drain well, add the seasoning packets, and stir to combine. Then, use scissors to roughly cut up the noodles and set aside.
Next, slice off the base of the enoki mushrooms, rinse, and pat dry. Heat 1 tsp of the oil in a frying pan and cook the mushrooms for around 5 minutes, taking care not to let them colour. Once done, set aside.
Meanwhile, dip one sheet of rice paper into a bowl of warm water for a couple of seconds, then place it on a large plate or clean work surface.
After that, place around one-fifth of the noodles in the centre of the rice paper, roughly 3 tablespoons. Then, top with one-fifth of the mushrooms and a sprinkling of cheese.
Carefully, fold the edges of the rice paper over the filling, then roll it up tightly into a spring roll so the filling is fully enclosed.
Repeat steps 3–5 with the remaining ingredients.
Once all the spring rolls are assembled, heat a large frying pan over a medium-high heat and add the remaining vegetable oil.
When the oil is hot, fry the spring rolls for 4–5 minutes on each side, or until lightly golden and crispy. Then, remove and drain on kitchen paper.
To finish, sprinkle the spring rolls with furikake seasoning.
Finally, mix the Japanese mayo with the spicy sauce, adjusting the amount to suit your taste.
Serve immediately, with the spicy mayo on the side for dipping.
Ingredient swaps and variations
In addition to mushrooms and cheese, there are lots of extra fillings you could try in these spring rolls. Kimchi is very popular in Korean cuisine, and adding a little stir-fried kimchi will give extra tang and texture.
If you love cheese, feel free to add as much as you like. You could even combine cheddar and mozzarella for ultimate gooeyness. Additionally, if the noodles feel a little too spicy, the cheese will help mellow out the heat.
Storage
You can prepare these spring rolls in advance and store them in the fridge for up to two days before cooking. Because the sticky rice paper can stick together, it’s best to wrap each roll in greaseproof paper and place them in an airtight container. Then cook them as usual when you’re ready to eat.
Pro tips
These noodles are quite long, which can make them tricky to fit into the rice papers. By chopping the noodles slightly, you can easily spoon them onto the rice paper to make the spring rolls. Using scissors is very common in Korean cooking; for example, they are often used to chop meat when eating Korean BBQ.
It’s also important not to over-soak the rice paper. Using warm water, dip each sheet for a maximum of five seconds. The paper may still feel quite hard at first, but it will soften as you work. Leaving it in the water too long will make the rice paper soggy and difficult to handle.
Fire noodle spring rolls dipping sauce
You can now buy Samyang sauce in a bottle from most Asian grocery stores, and it tastes amazing when mixed with Japanese Kewpie mayo. This makes a perfect dip for these spring rolls. If you can’t find it, simply combine regular mayonnaise with a little sriracha instead.
FAQs
Where can you buy Samyang Buldak noodles?
These noodles can be found in most Asian supermarkets, some mainstream supermarkets, or online.
Where can you buy enoki mushrooms?
Most East Asian supermarkets carry enoki mushrooms in the fridge. If you can’t find them, either leave them out or substitute another mushroom, such as shiitake.
Can I make these less spicy?
Yes! To reduce the heat, simply use half the packet of the Buldak sauce.
Can I cook these spring rolls in an air fryer?
Yes! Preheat your air fryer to 180°C (350°F) and place the spring rolls in a single layer. Cook for 8–10 minutes, turning halfway through, until they are golden and crispy. Keep an eye on them, as air fryer models can vary.
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
Ingredients
Method
- First, cook the noodles according to the packet instructions. Once cooked, drain well, add the seasoning packets, and stir to combine. Then, use scissors to roughly cut up the noodles and set aside.
- Next, slice off the base of the enoki mushrooms, rinse, and pat dry. Heat 1 tsp of the oil in a frying pan and cook the mushrooms for around 5 minutes, taking care not to let them colour. Once done, set aside.
- Meanwhile, dip one sheet of rice paper into a bowl of warm water for a couple of seconds, then place it on a large plate or clean work surface.
- After that, place around one-fifth of the noodles in the centre of the rice paper, roughly 3 tablespoons. Then, top with one-fifth of the mushrooms and a sprinkling of cheese.
- Carefully, fold the edges of the rice paper over the filling, then roll it up tightly into a spring roll so the filling is fully enclosed.
- Repeat steps 3–5 with the remaining ingredients.
- Once all the spring rolls are assembled, heat a large frying pan over a medium-high heat and add the remaining vegetable oil.
- When the oil is hot, fry the spring rolls for 4–5 minutes on each side, or until lightly golden and crispy. Then, remove and drain on kitchen paper.
- To finish, sprinkle the spring rolls with furikake seasoning.
- Finally, mix the Japanese mayo with the spicy sauce, adjusting the amount to suit your taste.
- Serve immediately, with the spicy mayo on the side for dipping.
I love these! So crispy and spicy and super easy to make too
Glad you enjoyed 🙂