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.