Name: Cheesy Buldak Rolls
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Asian

Delicate Kitchen Verified

March 6, 2026

Crispy, spicy, and insanely cheesy, these Cheesy Buldak Rolls are the perfect upgrade to classic buldak snacks. Creamy carbonara noodles, melted shredded cheese, wrapped into thin crispy rolls and fried until golden. Longer, thinner, crunchier… and dangerously addictive.

From the Cook

1/4

Cheesy Buldak Rolls

Delicate Kitchen Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Delicate Kitchen. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Cook the Buldak noodles according to package instructions. Drain most of the water, then add the carbonara sauce, spice packet (adjust to your heat level), heavy cream, and tomato paste. Stir until creamy and well combined. Remove from heat and let cool slightly.

Soften one rice paper sheet in water until flexible. If using two sheets, place the second one slightly overlapping the first.

Place a line of buldak noodles in the center, then add a line of shredded cheese next to the noodles, not mixed in.

Fold the sides in and roll tightly into a long, thin roll. Repeat with remaining sheets.

In a bowl, mix flour and water until smooth. This will act as your wet coating.

Dip each roll into the flour-water mixture, then coat evenly with panko breadcrumbs. Press gently so the crumbs stick well.

Heat oil to medium-high (level 7 out of 9). Fry the rolls until golden brown and crispy on all sides, about 3–4 minutes. Drain on paper towels.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Pre-Cook Your Noodles Al Dente 🍜
Cook Buldak noodles 1-2 minutes under the package time, then shock in ice water to stop cooking. This prevents soggy rolls when they're fried, maintaining that crucial textural contrast between crispy exterior and creamy interior.
Freeze Before Frying for Maximum Crispness ❄️
Refrigerate assembled rolls for at least 2 hours or freeze for 30 minutes before deep frying. Cold rolls maintain their shape better and develop a golden, extra-crispy panko crust without the filling leaking out.
Master the Rice Paper Seal 🌮
Use a flour-water paste (3:1 ratio) instead of plain water to seal rice paper edges—it creates a stronger bond that won't separate during frying. Apply the paste only to a thin strip to prevent excess moisture from making rolls soggy.
Reduce Sauce Before Mixing 🔥
Simmer the tomato paste and heavy cream mixture for 2-3 minutes to concentrate flavors and reduce excess moisture in the filling. This prevents the cheese mixture from becoming too wet, which compromises the structural integrity of your rolls.
Oil Temperature is Non-Negotiable 🌡️
Maintain oil at exactly 350-360°F using a thermometer—too cool makes rolls greasy, too hot burns the exterior before noodles heat through. Test with a breadcrumb; it should sizzle immediately and turn golden in 15 seconds.