Ramen Noodle Summer Rolls

These refreshing rice paper rolls are filled with tender noodles, vibrant veggies, and slices of juicy mango, served with a creamy and flavorful satay sauce. A perfect fusion of textures and tastes that will leave you craving more.

Ramen Noodle Summer Rolls

Course

Main
Prep time

5 Mins
cook time

25 Mins
servings

2
Author

@anettvelsberg

Ingredients

Noodles

water, for boiling
sea salt, to taste
2 cakes Lotus Foods Organic Forbidden Rice® Ramen

Satay Sauce

½ cup peanut butter
1 tsp maple syrup
3 tbsp lime juice
1-2 tbsp tamari or soy sauce, to taste
1 tbsp sriracha or other hot sauce
1 garlic clove (optional)
½ inch fresh ginger (optional)
¼ tsp ground coriander (optional)
2 tbsp - ¼ cup water, to desired thickness

Rolls

8 rice papers
1 block tofu, cut into strips
1 carrot, julienned
½ cucumber, julienned
1 medium-sized red bell pepper, thinly sliced
½ mango, thinly sliced
¼ cup fresh cilantro and/or mint
black or white sesame seeds (to serve)

product used in the recipe

Organic Forbidden Rice® Ramen (4 Ramen Cakes)

1

Cook noodles in salted water until tender. Drain and rinse under cold water. Set aside.
2

To make satay sauce, place all the ingredients in a high-speed blender and blend until very smooth (~1 min). Taste and adjust seasoning.
3

To make rolls, soak rice paper in cold water for 30 seconds, until it begins to soften, then place it on a clean surface. Add noodles and the rest of the toppings to the center in a pile. Fold up the sides, then roll up firmly. Repeat with the rest of the ingredients.
4

Arrange rolls on a serving platter, sprinkle with sesame seeds, and serve immediately with satay sauce.