This Crispy Rice Paper Ramen is a delight you Have to try
This CRISPY RICE PAPER RAMEN is a delight you HAVE to try! is a medium Japanese recipe that serves 2. 350 calories per serving. Recipe by Little Remy Food 🐭🍝 on YouTube.
Prep: 20 min | Cook: 8 min | Total: 33 min
Cost: $5.28 total, $2.64 per serving
Ingredients
- 1 pack Instant Ramen Noodles (discard seasoning packet, use noodles only)
- 3 cloves Garlic (minced)
- 2 tablespoons Unsalted Butter (for sautéing)
- 1 tablespoon Soy Sauce (adds umami)
- 1 stick Mozzarella Cheese Stick (about 30 g, use string cheese)
- 0.5 cup All-Purpose Flour (for coating)
- 1 large Egg (beaten, for binding)
- 1 cup Panko Breadcrumbs (extra‑crunch coating)
- 2 cups Vegetable Oil (high smoke‑point oil for deep frying)
- 2 stalks Green Onion (sliced for garnish (optional))
- 1 teaspoon Sesame Seeds (garnish (optional))
Instructions
Cook Ramen Noodles
Bring a large pot of water to a rolling boil, add the ramen noodles and cook for 2–3 minutes until just tender, then drain in a colander and rinse under cold water to stop cooking.
Time: PT5M
Temperature: boiling
Prepare Garlic Butter
Melt the butter in a large skillet over medium heat, add the minced garlic and sauté for about 30 seconds until fragrant, then stir in the soy sauce.
Time: PT3M
Temperature: medium heat
Season Noodles
Add the cooked ramen noodles to the skillet, toss to coat evenly with the garlic‑butter‑soy mixture, and let them cool for a couple of minutes so they are easy to handle.
Time: PT2M
Assemble Ramen Roll
Lay a sheet of parchment paper on the cutting board, spread a thin, even layer of seasoned noodles, place the mozzarella cheese stick in the center, and roll tightly. Brush the ends with a little beaten egg to seal the roll.
Time: PT5M
Coat Roll
Roll the sealed noodle roll in the flour, dip it into the beaten egg, then coat it thoroughly with panko breadcrumbs, pressing gently to adhere.
Time: PT4M
Deep Fry Roll
Heat the vegetable oil in the frying pan to 350°F (175°C). Carefully lower the coated roll into the oil and fry for 3–4 minutes, turning once, until the exterior is golden brown and crispy.
Time: PT5M
Temperature: 350°F
Drain and Serve
Remove the roll with tongs, place on paper towels to drain excess oil, slice into bite‑size pieces, and garnish with sliced green onion and sesame seeds if desired.
Time: PT3M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Wheat, Dairy, Soy, Egg, Sesame
Ingredient Substitutions
- Instead of Instant Ramen Noodles: fresh ramen noodles, spaghetti
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Unsalted Butter: margarine, vegetable oil
- Instead of Soy Sauce: tamari
- Instead of Mozzarella Cheese Stick: provolone string cheese, cheese stick
- Instead of All-Purpose Flour: rice flour (gluten‑free)
- Instead of Egg: flax egg (1 tbsp flaxseed + 3 tbsp water)
- Instead of Panko Breadcrumbs: regular breadcrumbs
- Instead of Vegetable Oil: canola oil, peanut oil
Equipment Needed
- Large Pot
- Colander
- Mixing Bowl
- Cutting Board
- Chef's Knife
- Frying Pan or Deep Fryer
- Tongs
- Paper Towels
- Plate
- Spatula
Critical Steps — Do Not Skip
- Cook noodles al dente to prevent sogginess
- Center the cheese stick and roll tightly to avoid leakage
- Coat the roll evenly with flour, egg, and panko for maximum crunch
- Fry at 350°F and monitor temperature to achieve golden exterior without burning
Chef Tips from the Video
- Use a high smoke‑point oil like canola or peanut for the cleanest fry.
- For extra flavor, add a pinch of toasted sesame oil to the garlic butter.
- Slice the roll while still warm for cleaner cuts and a softer interior.
Troubleshooting
Roll falls apart during frying
Make sure the roll is tightly packed and sealed with egg; refrigerate for 10 minutes before coating to firm it up.
Cheese leaks out
Center the cheese stick and ensure the noodle layer fully encircles it; a tighter roll prevents gaps.
Coating slides off
Pat the roll dry after the flour step, then dip in egg before panko; press panko gently to adhere.
Oil is not hot enough, resulting in soggy coating
Use a thermometer and wait until the oil reaches 350°F before adding the roll.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat in a 350°F oven for 5‑7 minutes to regain crispness.
Freezer: Unfried assembled rolls can be frozen for up to 1 month; fry directly from frozen, adding 1‑2 extra minutes.
Room temperature: Do not keep at room temperature for more than 1 hour as the coating will become soggy.
Make-Ahead Tips
- Prepare the seasoned ramen noodles and keep them refrigerated in a sealed container.
- Assemble and coat the rolls, then store them on a tray covered with plastic wrap in the fridge; fry just before serving.
- You can freeze uncooked, coated rolls for later use.
Frequently Asked Questions
What is the cultural significance and history of ramen in Japanese cuisine?
Ramen originated in China but became a beloved Japanese staple in the early 20th century, evolving into countless regional styles. It represents comfort food in Japan and has spread worldwide as a symbol of Japanese street and home cooking.
How does the addition of a cheese stick reflect modern Japanese fusion trends?
Cheese is not traditional in classic ramen, but contemporary Japanese chefs often incorporate dairy for creamy texture, reflecting global fusion trends and the popularity of cheese‑filled snacks in Japan’s youth culture.
What regional variations of ramen exist in Japan, and which one inspired this crunchy roll?
Japan boasts many ramen styles—Shoyu (soy sauce) from Tokyo, Miso from Hokkaido, Tonkotsu from Kyushu, and Shio (salt) from Hakata. This recipe draws on the simple shoyu‑style flavor base, using soy sauce and garlic to echo a classic Tokyo ramen broth.
In what occasions or celebrations is ramen traditionally served in Japan?
Ramen is commonly enjoyed as a casual meal, but it also appears at late‑night gatherings, university club events, and during winter festivals where hot broth provides warmth. The crunchy roll version is a fun party snack for modern celebrations.
What makes this crunchy ramen roll special compared to other Japanese appetizers?
It transforms soft ramen noodles into a handheld, deep‑fried snack with a gooey cheese core, offering a contrast of textures—crunchy exterior, chewy noodles, and melty cheese—that you don’t find in traditional sushi or tempura.
What other Japanese dishes pair well with this crunchy ramen roll?
Serve it alongside a light miso soup, a crisp cucumber sunomono salad, or a small portion of edamame. A cold Japanese lager or a light sake also complements the rich, fried flavor.
What are the most common mistakes to avoid when making the crunchy ramen roll?
Common errors include overcooking the noodles, not sealing the roll tightly, coating it unevenly, and frying at too low a temperature, which leads to soggy breading or cheese leakage.
Why does this recipe use a panko coating instead of regular breadcrumbs?
Panko is larger and lighter, creating a crispier, airier crust that stays crunchy longer than standard breadcrumbs, which can become dense when deep‑fried.
Can I make the crunchy ramen roll ahead of time and how should I store it?
Yes—you can prepare the seasoned noodles and assemble the rolls, then refrigerate them uncovered for up to 12 hours. Freeze uncooked, coated rolls for up to a month and fry directly from frozen, adding a minute or two to the frying time.
What does the YouTube channel Little Remy Food specialize in?
The YouTube channel Little Remy Food focuses on playful, easy‑to‑follow home cooking videos that blend classic comfort dishes with creative twists, often featuring quick techniques for busy cooks.
How does the YouTube channel Little Remy Food's approach to Japanese‑inspired cooking differ from other cooking channels?
Little Remy Food emphasizes fun, experimental variations on traditional Japanese dishes—like turning ramen into a crunchy roll—while keeping recipes simple, budget‑friendly, and visually engaging, unlike many channels that stick to authentic, unaltered recipes.
Last updated: August 31, 2026
