Name: Cheesy Buldak Rolls
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Asian
Ingredients: Buldak Carbonara noodles; 100 milliliters heavy cream; 1 tbsp tomato paste; 120 grams cheese; 6 rice paper sheets; 0.5 cup all-purpose flour; 120 milliliters water; 1 cup panko breadcrumbs; oil

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Cheesy Buldak Rolls

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Ingredients

Warning0 allergens identified

Instructions

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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.

Nutrition

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Tips & Tricks (5)

Rice Paper Hydration Control 💧
Dip rice paper sheets briefly (1-2 seconds) in warm water, not room temperature, to achieve the perfect pliable texture without over-softening that causes tearing during rolling.
Noodle Moisture Management 🍜
Cook the Buldak noodles slightly al dente and drain thoroughly, then toss with a small amount of oil to prevent clumping and excess moisture that will make your rolls soggy when fried.
Triple-Layer Breading Technique 🥘
Create an extra-crispy exterior by dusting rolls lightly with flour first, dipping in a panko-water slurry, then a final coat of dry panko for maximum crunch and golden color.
Cheese Placement Strategy 🧀
Place shredded cheese on the outer edge of your filling before rolling, so it melts into the rice paper during frying and creates a gorgeous, crispy cheese crust on the surface.
Oil Temperature Precision 🌡️
Maintain oil at exactly 350°F using a thermometer; too hot burns the exterior before the cheese melts inside, while too cool creates greasy, soggy rolls instead of crispy golden ones.