Rice-paper dumplings with ramen filling
Quick, crisp rice paper dumplings filled with ramen, vegetables and cheese, seasoned with Kikkoman Kimchi Chili Sauce and Kikkoman Soy Sauce. Served with a creamy, spicy dip, they’re an easy, crowd-pleasing snack or light meal.
Ingredients
For the dumplings:
For the dip:
Nutritional facts (per portion):
3,537 kJ / 853 kcalPreparation
Step 1
75 g ramen noodles – 2 spring onions – 2 sprigs coriander – ¼ red pepper
Cook the noodles according to the packet instructions and cut them into small pieces. Slice the spring onions. Finely chop the coriander. Dice the red pepper.
Step 2
1 ½ tbsp toasted sesame seeds – 1 ½ tsp Kikkoman Spicy Chili Sauce for Kimchi – 1 ½ tbsp mayonnaise – 60 g grated cheese (e.g. Emmental or mature Gouda) – 2 tsp Kikkoman Naturally Brewed Soy Sauce
Mix the noodles with two-thirds of the spring onions, the coriander, red pepper, sesame seeds, the Kikkoman Kimchi Chili Sauce, the mayonnaise, cheese and Kikkoman Soy Sauce.
Step 3
12 rice-paper sheets (approx. 16–18 cm in diameter)
Dip each sheet of rice paper briefly in cold water and place it on a damp tea towel. Put about 1 tbsp of filling on each sheet, fold in the sides and roll up.
Step 4
2 tbsp Kikkoman Toasted Sesame Oil
Heat the Kikkoman Sesame Oil in a large pan and fry the dumplings for 4–6 minutes until golden brown on all sides.
Step 5
4 ½ tbsp mayonnaise – 1 tsp Kikkoman Spicy Chili Sauce for Kimchi – 2 tsp Kikkoman Naturally Brewed Soy Sauce – 1 sprig coriander – 1 spring onion, sliced
Mix the mayonnaise with the Kikkoman Kimchi Chili Sauce and the Kikkoman Soy Sauce. Garnish with the coriander and spring onion and serve with the dumplings.
Tip:
For extra flavour, you can add toasted sesame seeds or a little sesame oil to the dip.
Recipe-ID: 1672
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75 g ramen noodles – 2 spring onions – 2 sprigs coriander – ¼ red pepper
Cook the noodles according to the packet instructions and cut them into small pieces. Slice the spring onions. Finely chop the coriander. Dice the red pepper.
1 ½ tbsp toasted sesame seeds – 1 ½ tsp Kikkoman Spicy Chili Sauce for Kimchi – 1 ½ tbsp mayonnaise – 60 g grated cheese (e.g. Emmental or mature Gouda) – 2 tsp Kikkoman Naturally Brewed Soy Sauce
Mix the noodles with two-thirds of the spring onions, the coriander, red pepper, sesame seeds, the Kikkoman Kimchi Chili Sauce, the mayonnaise, cheese and Kikkoman Soy Sauce.
12 rice-paper sheets (approx. 16–18 cm in diameter)
Dip each sheet of rice paper briefly in cold water and place it on a damp tea towel. Put about 1 tbsp of filling on each sheet, fold in the sides and roll up.
2 tbsp Kikkoman Toasted Sesame Oil
Heat the Kikkoman Sesame Oil in a large pan and fry the dumplings for 4–6 minutes until golden brown on all sides.
4 ½ tbsp mayonnaise – 1 tsp Kikkoman Spicy Chili Sauce for Kimchi – 2 tsp Kikkoman Naturally Brewed Soy Sauce – 1 sprig coriander – 1 spring onion, sliced
Mix the mayonnaise with the Kikkoman Kimchi Chili Sauce and the Kikkoman Soy Sauce. Garnish with the coriander and spring onion and serve with the dumplings.
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