Q: Should the Yippee tastemaker packet be used in this recipe?

A: It is set aside rather than cooked with the noodles, but a small pinch can be stirred into the peanut dipping sauce for those who want a more distinct Yippee flavour.

Q: Can rice paper rolls be made ahead of time?

A: You can prep the sauce and fillings up to two days ahead, but the rolls are best eaten within a few hours, since refrigerating them overnight makes the rice paper toughen.

Q: What can replace shrimp in this recipe for a seafood allergy?

A: Sliced avocado or cucumber work well as substitutes, or you can replace the shrimp with crabsticks or cooked chicken breast strips to keep the rolls easy to fill and roll.

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Ramen Rice Paper Rolls

Thai

Intermediate

Appetizer

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Written by

Neelanjana Mondal

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Upgrade Your Ramen Recipe With Shrimp
Ramen Rice Paper Rolls

Name: Upgrade Your Ramen Recipe With Shrimp ~Ramen Rice Paper Rolls~
Total time: 45 min
Yield: 1
Cuisine: Thai
Ingredients: 2 packs YiPPee! Magic Masala Noodles; 21-25 Medium unshelled shrimp (For the rolls); 1 large Carrot, peeled and cut into thin matchsticks; 1 to 1½ Cucumber, cut into matchsticks; 1 large Red bell pepper, cut into matchsticks; ½ cup Mint leaves, loosely packed; 12 Butter lettuce leaves, tough stems removed; 12 Rice paper sheets (22 cm, circular); as needed Warm water (for rolling); ½ cup Creamy peanut butter (For the peanut sauce); ¼ to ½ cup Water; 2 tablespoons Rice vinegar; 2 tablespoons Soy sauce; 1½ to 2 tbsp Brown sugar; 1 teaspoon Toasted sesame oil; ⅓ cup Warm water (For the nước chấm (alternative dip); 3 tablespoons Sugar; 2 tablespoons Fish sauce; 1 tablespoon Lime juice; 1 Thai chilli, sliced; 1 clove Garlic, minced

45 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Seafood

Diet

Upgrade the typical instant ramen recipe by swapping the rice vermicelli noodles in a Vietnamese rice paper roll with YiPPee! Magic Masala Noodles featuring crunchy veggies and soft shrimp. The seasoning does the heavy lifting here, giving the filling a warm, spiced backbone that plain vermicelli simply can't offer. Layered inside translucent rice paper alongside julienned carrots, crisp cucumber, shredded cabbage or lettuce for that essential bite, and plump, tender shrimp, the noodles add body and a savoury depth that makes each roll feel more substantial than your average summer roll. It's the kind of recipe that works equally well as a quick weeknight fix or a make-ahead party platter, rolled tight, sliced on the diagonal, and served with a sharp dipping sauce (think nuoc cham or a chilli-lime number) to cut through the richness. Ten minutes of prep, no stove beyond boiling the noodles, and a finished product that looks — and tastes — far more considered than "instant" usually implies.

Ingredients

UNITSIngredients

2 packsYiPPee! Magic Masala Noodles

21-25Medium unshelled shrimp (For the rolls)

1 largeCarrot, peeled and cut into thin matchsticks

1 to 1½Cucumber, cut into matchsticks

1 largeRed bell pepper, cut into matchsticks

½ cupMint leaves, loosely packed

12Butter lettuce leaves, tough stems removed

12Rice paper sheets (22 cm, circular)

as neededWarm water (for rolling)

½ cupCreamy peanut butter (For the peanut sauce)

¼ to ½ cupWater

2 tablespoonsRice vinegar

2 tablespoonsSoy sauce

1½ to 2 tbspBrown sugar

1 teaspoonToasted sesame oil

⅓ cupWarm water (For the nước chấm (alternative dip)

3 tablespoonsSugar

2 tablespoonsFish sauce

1 tablespoonLime juice

1Thai chilli, sliced

1 cloveGarlic, minced

Follow
Directions

Description - Step 1

Step 1: Prepare the dipping sauce

Mix all the ingredients for either the peanut sauce or the nước chấm in a bowl, starting with less amount of water for the peanut sauce and adding more as needed, for as thick as you want the sauce to be.

Description - Step 5

Step 5: Roll the spring rolls

Dip a sheet of rice paper in the lukewarm water for a few seconds. Lay it on a work surface and place a lettuce leaf near the bottom edge, then top with some noodles, carrot, cucumber, bell pepper, and mint. Arrange 3 shrimp halves below the top edge, cut side down. Roll from the bottom, folding in the sides once you reach the shrimp, and continue rolling to the end. Repeat with the remaining ingredients.

Step 1

Step 1: Prepare the dipping sauce

5 Minutes

Step 2

Step 2: Cook the shrimp

7 Minutes

Step 3

Step 3: Cook the Yippee noodles

5 Minutes

Step 4

Step 4: Set up the rolling station

5 Minutes

Plate it up!

Plating Instructions

Arrange the rolls on a dish of appropriate size, or a serving platter, sliced in half.

Pairing Instructions

Serve with the peanut sauce or nước chấm for dipping the rolls

Garnishing Instructions

A few mint leaves, whole or chopped, scattered over the rolls is the perfect finish.

FAQs

A: Make sure to dip each rice paper sheet in lukewarm water for only a few seconds to avoid tearing them later. It will feel stiff at first but continues to soften.

Ramen Rice Paper Rolls

Upgrade Your Ramen Recipe With Shrimp
Ramen Rice Paper Rolls

Ingredients

Follow
Directions

Description - Step 1

Step 1: Prepare the dipping sauce

Description - Step 2

Step 2: Cook the shrimp

Description - Step 3

Step 3: Cook the Yippee noodles

Description - Step 4

Step 4: Set up the rolling station

Description - Step 5

Step 5: Roll the spring rolls

Description - Step 6

Step 6: Serve

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

FAQs

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Ramen Rice Paper Rolls

Upgrade Your Ramen Recipe With Shrimp Ramen Rice Paper Rolls

Ingredients

FollowDirections

Description - Step 1

Step 1: Prepare the dipping sauce

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

FAQs

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Upgrade Your Ramen Recipe With Shrimp
Ramen Rice Paper Rolls

Follow
Directions

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