Buldak Ramen Rice Paper Mozzarella Rolls Recipe

BySayam

Quick Overview

These viral Buldak ramen rolls feature fiery instant noodles, melted American cheese, and stretchy mozzarella sticks wrapped inside delicate rice paper. Coated in crushed chips and fried until golden brown, each bite offers an intense crunch followed by a spicy, gooey center.

By wrapping cooked spicy noodles with cheese in softened rice paper and pan-frying them, you create a handheld snack that combines rich street-food flavor with satisfying texture contrast.

Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes Servings: 4 rolls Estimated calories per serving: 380 kcal

Ingredients

For the Fillings

  • 1 package (140 g) Buldak spicy instant ramen noodles (with sauce packet)
  • 4 mozzarella sticks
  • 4 slices American cheddar cheese
  • 4 sheets round rice paper

For the Coating and Frying

  • 1/2 cup tortilla chips or spicy crushed chips, finely crushed
  • 2 tbsp all-purpose flour
  • 1/2 cup vegetable oil for shallow frying
  • 1 tsp chili powder or paprika for garnish

How to Make Crispy Spicy Buldak Ramen Mozzarella Rolls

  1. Boil the Buldak ramen noodles in water for 4 minutes, drain the water, and toss the noodles thoroughly with the included spicy sauce packet.
  2. Dip one sheet of rice paper into lukewarm water for 5 seconds until slightly softened, then lay it flat on a clean surface.
  3. Place a portion of spicy noodles in the center of the rice paper, top with one slice of American cheese, and lay one mozzarella stick over the cheese.
  4. Fold the sides of the rice paper tightly over the filling and roll it up firmly into a log shape to prevent leaks.
  5. Coat the rolled rice paper lightly in flour, then roll it in the crushed chips until fully covered.
  6. Heat vegetable oil in a skillet over medium heat until shimmering.
  7. Place the rolls in the skillet and fry for 2 to 3 minutes per side until the exterior turns golden brown and crunchy.
  8. Remove the rolls from the oil, drain on paper towels, dust lightly with chili powder, and serve hot.

Pro Tip

Ensure you do not soak the rice paper for too long before wrapping. Submerging rice paper in water for more than 5 seconds makes it overly soft and fragile, causing it to tear easily during wrapping or burst open when frying in hot oil.

Serving & Storage

Serve these crispy ramen rolls immediately while hot to enjoy the ultimate contrast between the crunchy exterior and stretchy cheese interior. Pair them with a side of spicy mayo, sweet chili sauce, or pickled radishes to balance the richness.

Store leftover rolls in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended as the rice paper wrapper loses its texture upon thawing.

Reheat leftovers in an air fryer at 180°C (350°F) for 3 to 5 minutes or in a dry skillet over medium heat until heated through and crisp. Avoid microwave reheating as it makes the wrapper soggy.

FAQs

Can I make this recipe in an air fryer?

Yes, lightly spray the assembled rolls with cooking oil and air fry at 190°C (375°F) for 6 to 8 minutes until crisp and golden.

Can I use a different type of instant ramen?

Yes, any stir-fry style dry instant noodles can be used as a substitute for spicy Buldak noodles.

How do I stop the cheese from leaking out while frying?

Wrap the rolls securely by double-wrapping with a second sheet of rice paper if needed, and make sure the oil is properly preheated before frying.

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