Crispy Ramen Pockets

My spicy ramen spring rolls went super viral last year, and this crispy dumpling pocket version is a take on it. With some nori, cucumbers, and spicy ramen, you've got the perfect little lunch.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil ramen according to bag instructions and drain.

Step 2

Add half the seasoning packet, kewpie mayo, sriracha, and optional 2x spicy sauce (it’s SPICY). Mix well until the noodles are saucy but not wet.

Step 3

Fill a large plate with cold water and dip 1 sheet of rice paper in until fully submerged. Slide out, drip as much water back onto the plate, and place the rice paper on a cutting board or surface.

Step 4

To the sheet, layer on 1/4 of the ramen in the center, top with nori, and some cucumber. Fold in the sides and top with 1 tsp of furikake. Repeat 4 times or until you run out of ramen.

Step 5

In a pan, add 1 tbsp of oil on medium to high heat and drop in the rice paper pockets once hot. Fry until each side is crispy and starts to brown slightly. Remove and enjoy!