Name: Garlic Chili Noodles with Spring Roll Wrappers Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 4 tablespoons garlic chili crisp; 2 tablespoons soy sauce; 2 tablespoons honey; 2 teaspoons sesame oil; 2 to 3 green onions, thinly sliced; 10 spring roll wrappers

There’s something delightfully simple and satisfying about turning spring roll wrappers into noodles that soak up bold flavors perfectly. This Garlic Chili Noodles with Spring Roll Wrappers Recipe is that kind of dish — crispy, spicy, and sweet all at once, and surprisingly easy to whip up for a cozy dinner or quick snack.

A white plate holds a pile of wide, flat noodles covered in a rich, dark brown sauce, giving the noodles a shiny and slightly sticky look. The noodles are layered unevenly, with some curled and twisted, creating a textured mound. On top, there is a small heap of chopped green onions and red chili flakes, adding green and red specks for contrast. The plate sits on a white marbled surface with a striped cloth and a wooden chopstick with a silver top placed to the side. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Garlic Chili Noodles with Spring Roll Wrappers Recipe
Top Tip
How to Serve Garlic Chili Noodles with Spring Roll Wrappers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Garlic Chili Noodles with Spring Roll Wrappers Recipe

Why You'll Love This Recipe

I still remember the first time I tried this recipe — it was a game-changer for me because it reimagined spring roll wrappers in such a fun, unexpected way. You’ll love how the crunchy wrappers turn into silky, flavorful noodles that hold onto the spicy garlic chili sauce like a dream.

Speedy and Simple: It only takes a few minutes to prepare, making it perfect for busy weeknights.
My Favorite Flavor Punch: The garlic chili crisp brings an unbeatable spicy, savory kick with subtle sweetness.
Transformative Technique: Using spring roll wrappers as noodles is clever and creates an irresistible texture.
Versatile and Customizable: You can easily adapt the sauce or add veggies and protein to suit your tastes.

Ingredients & Why They Work

This recipe balances bold flavors with an unexpectedly fun noodle base — the spring roll wrappers. Each ingredient plays a role to create that perfect harmony of spicy, sweet, and savory you crave. When you pick up garlic chili crisp, look for one with crunchy bits — they make all the difference.

Flat lay of a small white ceramic bowl filled with bright red garlic chili crisp with visible chili flakes and oil, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl with golden honey, a small white ceramic bowl holding amber sesame oil, a few fresh green onions with bright green stalks and white bulbs, and several translucent white spring roll wrappers stacked neatly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Garlic chili crisp: This is the star; its crunchy texture and garlicky heat give the dish its unforgettable flavor punch.
Soy sauce: Adds salty umami that brightens the whole dish.
Honey: Balances the heat with a touch of natural sweetness, softening the spice just right.
Sesame oil: A little goes a long way, delivering a nutty aroma and depth of flavor.
Green onions: Fresh, slightly sharp, they brighten things up and add crispness.
Spring roll wrappers: The ingenious noodle substitute — they soak the sauce beautifully and bring a unique chewy yet tender texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this recipe — sometimes I add sautéed mushrooms or shredded carrots right into the sauce to bulk it up. You should definitely feel empowered to tweak it for your own cravings or what you have on hand.

Variation: Try adding cooked shredded chicken or tofu for a protein punch — I’ve done it, and it turns this snack into a full meal.
Heat Levels: If you prefer milder flavors, reduce the chili crisp or swap for a milder chili garlic sauce.
Extra Crunch: Toasted sesame seeds sprinkled on top are my go-to final touch for a delightful crunch.

Step-by-Step: How I Make Garlic Chili Noodles with Spring Roll Wrappers Recipe

The image shows a close-up of a white plate with brown stripes around the edge, filled with shiny, translucent brown noodles mixed with small green and red bits that look like chopped herbs and spices. A silver fork is lifting some of the noodles, which appear soft and slippery with a glossy surface. The noodles have a slightly curled texture with some dark green and red flecks scattered throughout. The dish sits on a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Up That Irresistible Sauce

Start by mixing together the garlic chili crisp, soy sauce, honey, sesame oil, and green onions in a bowl. Whisking them well gets all those flavors to marry beautifully. I always taste it at this stage to make sure it’s just right — a little more honey if too spicy, or a splash of soy if it needs oomph.

Step 2: Soften and Slice the Spring Roll Wrappers

Fill a large bowl with warm water and soak the spring roll wrappers for about 2 minutes until soft but not falling apart. Drain them well, then use a pizza slicer or kitchen scissors to cut them into evenly sized strips about 1 to 1½ inches wide. Keeping the strips uniform helps them cook evenly and look pretty on the plate.

Step 3: Toss and Plate

Pop the cut “noodles” back into the now-empty bowl, pour the sauce over them, and give everything a gentle toss. The wrappers soak up that garlicky, spicy goodness instantly. Then plate your noodles, maybe add a sprinkle more of fresh green onions or sesame seeds, and dive in.

Top Tip

After chatting with many home cooks and trying this recipe dozens of times, I learned some key tricks that make all the difference in texture and flavor. Trust me, these tips will help you nail it every time.

Don’t Over-Soak the Wrappers: Just 2 minutes in warm water softens them perfectly without turning mushy.
Cut While Damp: It’s easier to cut the wrappers neatly when they’re still slightly moist.
Mix Sauce Off Heat: Toss the noodles and sauce in a bowl rather than cooking it together; this keeps wrappers tender, not soggy.
Fresh Green Onions Final Touch: Add them last to keep that crisp pop in every bite.

How to Serve Garlic Chili Noodles with Spring Roll Wrappers Recipe

Garlic Chili Noodles - Serving Suggestion

Garnishes

I’m all about fresh, crunchy garnishes here — thinly sliced green onions, toasted sesame seeds, and if you’re feeling fancy, some crushed peanuts add great texture and flavor contrast. Sometimes I drizzle a little more sesame oil or sprinkle chili flakes if I want a truer heat boost.

Side Dishes

This dish pairs wonderfully with light, fresh sides like cucumber salad or steamed bok choy tossed in a quick garlic sauce — it keeps the meal balanced and bright. I’ve also enjoyed it alongside crispy tofu or a simple miso soup for a fuller meal vibe.

Creative Ways to Present

For special occasions, I like plating the noodles in individual bowls with a sprinkle of edible flowers or fresh herbs like cilantro on top. Serving alongside mini spring rolls or dumplings makes for a fun, Asian street-food-inspired feast your guests won’t forget.

Make Ahead and Storage

Storing Leftovers

Leftover garlic chili noodles store okay in the fridge, but wrap them tightly to prevent drying out. I keep them in an airtight container and try to eat within 24 hours because the spring roll wrappers soften further and lose a bit of their appealing texture over time.

Freezing

I don’t recommend freezing this dish since the spring roll wrapper noodles tend to become soggy and fall apart once thawed. It’s best enjoyed fresh or refrigerated for a short spell.

Reheating

When reheating, I gently warm the noodles in a skillet over low heat with a tiny splash of water or oil—just enough to refresh without making them go mushy. You can also nuke them briefly in the microwave but watch the time closely to keep the texture intact.

Frequently Asked Questions:

Can I use regular noodles instead of spring roll wrappers?

You can, but the magic of this recipe is in the texture and absorbency of the spring roll wrappers. Regular noodles won’t provide that same crispy-tender contrast and soak up the sauce differently. If you want a similar bite, try rice paper sheets as an alternative.

How spicy is this dish?

The dish has a balanced heat depending on the brand and amount of garlic chili crisp you use. If you're sensitive to spice, start with less chili crisp and add more to taste. Honey also helps mellow the spiciness, so adjust accordingly.

Can I make this vegan?

Absolutely! The base recipe is vegan-friendly as long as you use a plant-based garlic chili crisp and soy sauce. Just double-check your chili crisp’s ingredients to be sure.

What’s the best way to cut the spring roll wrappers?

Using a pizza slicer or sharp kitchen scissors works best for clean, uniform strips. Cutting while the wrappers are still slightly damp makes this easier. Avoid tearing to maintain texture.

Final Thoughts

This Garlic Chili Noodles with Spring Roll Wrappers Recipe has a special place on my table when I want something flavorful but fuss-free. It’s one of those gems you can make with pantry staples, and it always delivers on texture and boldness. Give it a try — I bet once you taste those spicy, garlicky noodles, you’ll want to keep this trick in your recipe arsenal for good!