Preheat oven to 400; place spring rolls onto a lightly oiled sheet tray + cook 10-12 min, flipping halfway through, until crispy (serve with sweet chili sauce)

Boil 4 cups of water; add ramen, gently mix to separate + cook for about 2 min until tender; reduce heat to a simmer, stir in soup base packets + pork to warm 1-2 min; divide between bowls + garnish with seaweed (for crispy pork sear each side in a hot skillet until crisp + add to ramen)

Serve ramen bowls with spring rolls on the side