arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon
Premium plant-based instant noodles – Powered by Moroheiya

Noodelist Recipe Tips: Vegan Spring Rolls

Noodelist Recipe Tips: Vegan Spring Rolls


Noodelist noodles

1 4.2 cups / 1 liter of water

1 pack of Noodelist Lemongrass Vegan Chicken’ish soup base

1 pack of Noodelist Moroheiya noodles


Noodle and Vegetable mix

4.9 oz (140g) boiled Moroheiya noodles 

1.05 oz (30g) red cabbage 

1.05  oz (30) carrot          

0.35 oz (10 g) cilantro     

0.17 oz (5 g) mint           


Spicy sauce for the noodle and vegetable mix

6 pcs Spring rolls rice wrappers

0.7 oz  (20 g) fresh lime juice

0.7 oz (20 g) olive oil         

0.7 oz (20 g) Mizkan Yuzu dressing

1 tsp sesame oil

½ tsp fish sauce

0.17 oz (5 g) lemongrass, chopped

0.1 oz (3 ) ginger, grated       

3 pcs Shiso leaves, chopped

1 scallion, chopped

0.17 oz (5 g) brown sugar 


Mayonnaise dip

3.5 oz (100 g) Hellmann’s mayo

0.88 oz (25 g) Mizkan Yuzu dressing

0.1 oz (3 g) wasabi paste              

1 sp sesame oil

0.07 oz (2 g) garlic, crushed      




  1. Heat the broth and boil one set of Moroheiya noodles in the broth for two minutes.
  2. Strain the noodles, save the broth.

Noodles and Vegetable mix 

  1. Cut the red cabbage and carrot into very thin slices.
  2. Chop fresh cilantro and mint.
  3. Mix together fresh vegetables, herbs and noodles.

Spicy sauce for the noodle and vegetable mix

  1. Mix all ingredients together and stir well.
  2. Dip the rice paper wraps in cold water quickly and place them on a cutting board.
  3. Lift the filling over the rice paper and make a tight roll.

Mayonnaise dip

  1. Mix all ingredients together and stir well.


Bon Appétit & Noodle on! 


Recipe by: Chef Petteri Luoto 








Read more

Moroheiya plant-based instant noodles

Moroheiya - the King of Vegetables

Nominate A Rockstar Woman!

Nominate A Rockstar Woman!

‘Noodelist is Fire’ - say Teens

‘Noodelist is Fire’ - say Teens

Your Cart

Your cart is currently empty. Click here to continue shopping.