#healthyramen

These vegan ramen spring rolls are a fresh and flavorful twist on traditional spring rolls, filled with ramen noodles and crunchy vegetables.

Ingredients: 1 pack of ramen noodles. 1 cup shredded cabbage. 1 carrot, julienned. 1/2 cucumber, julienned. 1 avocado, sliced. 4-6 rice paper wrappers. Soy sauce, for dipping.

Instructions: Cook the ramen noodles according to package instructions. Drain and rinse under cold water, then set aside. Fill a large bowl with warm water. Dip a rice paper wrapper into the water for a few seconds until it softens. Lay the wrapper flat on a clean surface. Place a small amount of noodles, cabbage, carrot, cucumber, and avocado in the center of the wrapper. Fold the sides of the wrapper towards the center, then roll it up tightly. Repeat with the remaining wrappers and filling ingredients. Serve the spring rolls with soy sauce for dipping.

Prep Time: 15 minutes

Cook Time: 10 minutes