Spicy Ramen Spring Rolls (Crispy Buldak Rice Paper Rolls)

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You know when you see something online and you just KNOW it’s going to be good? That’s exactly how I felt the first time I saw someone wrap Buldak noodles in rice paper and pan fry it. Spicy ramen spring rolls are one of those recipes that sound almost too simple to be as good as they are, but trust me, they deliver.

The crispy rice paper, the spicy Buldak noodles, the melted mozzarella oozing out when you bite into it, and then the unexpected crunch from crushed potato chips? It’s a whole experience in every bite. If you’re a fan of ramen hacks, this one needs to go straight to the top of your list.

Those same Buldak noodles are also the star of this creamy Buldak Carbonara hack, where the sauce packets get blended with egg yolk, Kewpie mayo, and reserved noodle water for a completely different, saucier take on the same spicy base.

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An easy buldak recipe wrapped in rice paper

Looking for new buldak recipes to try? This crispy buldak roll wraps a pack of spicy buldak noodles in rice paper, then pan fries it until the outside crackles. The buldak rice paper wrap stays chewy and spicy inside, and it is one of the easiest, most fun buldak recipes you can make at home.

What Makes These Spicy Ramen Spring Rolls So Good

The magic is really in the combination of textures. You’ve got the super crispy rice paper on the outside, chewy Buldak noodles in the middle, gooey melted mozzarella running through it, and crunchy potato chip bits scattered throughout. Every bite is different, and the mozzarella does an amazing job of balancing out the heat from the Buldak sauce.

That same mozzarella-and-Buldak combination works a completely different way in the Spicy Buldak Omelette, where the noodles are pan-fried flat with beaten egg and the cheese melts into the center of the fold.

I used Sour Cream & Onion Lays for the chip component because the tangy, creamy flavor pairs so well with the spice, but you could totally swap in French’s Crispy Fried Onions if you want more of a savory crunch. Both work great.

Tips for Making the Best Spicy Ramen Spring Rolls

Don’t Oversoak the Rice Paper

This is the biggest mistake people make. You only need to dip the rice paper in water on both sides for a few seconds. It should still feel slightly firm when you lay it down on the cutting board. It’ll continue to soften as you add the filling. If you soak it too long, it gets sticky and tears when you try to roll it.

Undercook the Buldak Noodles Slightly

Since the noodles will get a second round of heat when you pan fry the spring roll, you want them just slightly underdone. This keeps them from turning mushy inside the roll. Cook them about 30 seconds less than the package directions suggest, then drain and mix in the sauce.

Use String Cheese for Easy Rolling

Mozzarella string cheese is perfect for this because it’s already shaped like a cylinder, which makes rolling a breeze. It melts evenly and gets that beautiful stretch when you pull the spring roll apart. You could also use shredded mozzarella, but string cheese gives you a cleaner roll.

Fry Cheese Side Down First

When you place the spring roll in the pan, put the cheese side down first. This gives the mozzarella direct contact with the heat so it starts melting immediately while the rice paper crisps up around it. About 30 seconds per side is all you need over medium heat.

Use Sesame Oil for Frying

A little sesame oil in the pan adds a nutty flavor that complements the Korean spice profile perfectly. You don’t need much, just enough to lightly coat the bottom of the pan. If you don’t have sesame oil, any neutral oil works too.

How to Store Spicy Ramen Spring Rolls

These are 100% a make-and-eat-immediately situation. The rice paper loses its crispiness pretty quickly once it cools down, so I’d recommend frying them right before you plan to eat. The good news is they only take about 5 minutes total, so you can easily make them on the spot.

If you absolutely have to prep ahead, you can wrap the spring rolls and keep them covered on a plate for up to 30 minutes before frying. Just don’t stack them or they’ll stick together. And don’t refrigerate them, the rice paper will get gummy.

Ingredients (1 Spring Roll)

• 1 sheet rice paper
• 1 stick mozzarella string cheese
• 1/4 package Buldak noodles (cooked according to package, slightly underdone)
• 4 Lays Sour Cream & Onion chips (crushed)
• 1 tsp sesame oil

Substitution Notes:

For a different spice level, try the Buldak Carbonara flavor for something creamier and milder, or go with the 2x Spicy if you’re feeling brave. You can swap the Lays for French’s Crispy Fried Onions, crushed Flamin’ Hot Cheetos, or even panko for extra crunch. Any melty cheese works here too. Cheddar, pepper jack, or even a slice of American cheese will all get the job done.

Equipment

• Frying Pan
• Cutting Board

Instructions

1. Cook the Buldak noodles: Boil the noodles according to the package directions but pull them about 30 seconds early so they’re slightly firm. Drain, mix in the sauce, and set aside.
2. Prep the rice paper: Fill a dinner plate with a thin layer of water. Dip the rice paper in on both sides, then lay it flat on a cutting board.
3. Add the filling: Place the mozzarella string cheese in the center of the rice paper. Add a quarter package worth of sauced Buldak noodles on top, then sprinkle the crushed Lays Sour Cream & Onion chips over everything.
4. Roll it up: Fold the rice paper over the ends of the string cheese first, then roll from one side to the other until it’s completely wrapped up tight.
5. Pan fry: Add sesame oil to a frying pan over medium heat. Place the spring roll cheese side down and fry for about 30 seconds until the rice paper is golden and crispy. Flip and fry for another 30 seconds on the other side.
6. Cool and enjoy: Let the spring roll cool for a minute (that cheese is hot!), then cut it in half to show off that beautiful cross section.

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