These Rice Paper Cucumber Salad Noodles are one of those recipes that taste way better than you’d expect.
Crisp cucumber ribbons are wrapped in soft rice paper.
They are tossed in a garlicky, spicy chili oil sauce with soy sauce and sesame seeds.
It’s quick, refreshing, crunchy, and surprisingly satisfying. And the best part? You only need a handful of simple ingredients for this cucumber salad recipe.
A Few Tips
Rice Paper: I used rectangular-shaped rice paper for the cucumber salad recipe, but the more common round-shaped rice paper works too. If using round rice paper, overlap two pieces slightly to create enough length to wrap the cucumber ribbon. I used about 30 sheets of rice paper for two cucumbers, but the exact amount will depend on how many cucumber ribbons you can get from your cucumbers.
Work quickly with the rice paper. Rice paper gets sticky very quickly, so don’t soak it for too long. Once softened, work quickly when rolling. If you’re having trouble with the rice paper sticking to your work surface, lightly brush the surface with a thin layer of oil.
Don’t worry if the rolls stick together. The rice paper may dry out and stick together while you make the cucumber noodles. Once you add the chili oil sauce and toss everything together, the rolls will loosen and separate.
You can also make the sauce first; prepare the chili oil sauce before rolling. After rolling each cucumber noodle, immediately dip it into the sauce and transfer it to a bowl. This can help prevent the rice paper rolls from drying out and sticking together.
And don’t underestimate this recipe! It may look simple, but the combination of crisp cucumber, chewy rice paper, garlicky chili oil, soy sauce, and sesame is surprisingly delicious.
Rice Paper Cucumber Noodle Salad
PRINT RECIPE PIN RECIPEIngredients
- 2 cucumbers
- Rice papers (rectangular shape)
- 2 small cloves garlic (minced)
- 1/4 tsp chili flakes
- 2 tbsp spring onion (chopped)
- 2 tbsp light soy sauce
- 1/4 tsp sugar
- 3 tbsp hot oil
- 1 tbsp roasted sesame seeds
INSTRUCTIONS
- Place a cucumber horizontally on a chopping board. Use a vegetable peeler to peel it lengthwise into long, thin ribbons.
- Place a sheet of rice paper briefly into the water, lay it flat on the chopping board, place a cucumber ribbon across it, then roll it up. Repeat the process for the rest.
- Dip one sheet of rice paper in water, then lay it flat on your chopping board. Place one cucumber ribbon across the rice paper and roll it up. Repeat with the remaining cucumber ribbons and rice paper.
- Add the minced garlic, chili flakes, spring onion, light soy sauce, sugar, and roasted sesame seeds to a medium-sized bowl.
- Heat the oil until hot, then carefully pour it over the mixture. Stir well to combine.
- Place the cucumber noodles in a large mixing bowl and pour over the chili oil sauce. Toss gently until every cucumber ribbon is coated in the sauce.
- Enjoy your crunchy, spicy, and refreshing cucumber noodles.