Who doesn’t love a good ramen hack, right? Here’s one that lets you easily turn a packet of instant ramen into bite-sized “fried dumplings”. Let me tell you, it’s a game-changer. These crispy Buldak ramen dumplings are the ultimate instant noodle upgrade. Spicy Carbonara Buldak noodles and gooey melted cheese are wrapped inside rice paper, then pan-fried until deliciously golden and crispy on the outside. They’re spicy, cheesy and satisfyingly chewy-crispy all at once – and surprisingly easy to make with just a handful of ingredients. If you love experimenting with instant ramen hacks, these Buldak rice paper dumplings make a fun snack, lunch or sharing dish that takes less than 20 minutes to put together.

Why You’d Love These Cheesy Buldak Ramen Dumplings

Crispy, chewy and cheesy – pan-frying gives the rice paper a wonderfully crispy exterior while keeping it slightly chewy, with gooey melted cheese and saucy noodles tucked inside.
An easy instant ramen upgrade – instead of serving Buldak noodles straight from the packet, this recipe turns them into crispy little parcels that are perfect for sharing.
Only a handful of ingredients – all you need is a packet of Buldak ramen, rice paper, cheese, spring onions and cooking oil.
Ready in under 20 minutes – the noodles cook quickly, and the dumplings only need a few minutes in the pan until golden and crispy.
Easy to customise – switch up the Buldak flavour, use your favourite melting cheese or add extra fillings to make them your own.

Jump to recipe

Buldak ramen on a rice paper, topped with cheese slices and chopped spring onions

What Are Buldak Ramen Dumplings?

Buldak ramen dumplings are a fun twist on instant noodles where cooked Buldak ramen is wrapped inside softened rice paper and pan-fried until crispy. Despite the name, they’re not traditional Korean mandu or Chinese dumplings – the rice paper wrapper is simply an easy hack for creating crispy little parcels without making dumpling dough.

For this version, I’ve paired Carbonara Buldak ramen with cheese slices. The spicy, creamy noodles and melted cheese make a particularly good contrast against the crispy-chewy rice paper wrapper.

How to Make Cheese Buldak Ramen Dumplings Using Rice Paper

Ingredients for Rice Paper Ramen Dumplings (makes 9 rolls)

Buldak Ramen – I use Samyang Hot Chicken Flavour Buldak Ramen Carbonara Noodles for its creamy yet spicy flavour, which works particularly well with cheese. You can experiment with other Buldak flavours too – see my suggestions below.
Rice Paper Sheets – regular Vietnamese spring roll rice paper sheets work perfectly here. Once briefly dipped in water, they become soft and pliable enough to wrap around the noodles.
Cheese slices – I use sliced cheddar because it melts easily and adds plenty of flavour. Mozzarella is another great option if you want a milder flavour and an extra gooey cheese pull.
Spring Onions – these add a little freshness to balance the rich cheese and spicy noodles.
Cooking Oil – to shallow-fry the dumplings

Making Buldak Ramen Dumplings Step-by-Step

1. Cook the Buldak Ramen

Cook the noodles according to the packet instructions, then mix with the Buldak sauce and seasoning until evenly coated. Divide the noodles into roughly nine small portions – this makes it much easier to evenly fill each dumpling.

Cheese Buldak Ramen Dumplings_process (3)

2. Fill and Fold the Rice Paper

Dip one sheet of rice paper into warm water for just a few seconds. It doesn’t need to feel completely soft yet, as it will continue softening as you work.

Place one portion of Buldak noodles in the centre, followed by a piece of cheese and some chopped spring onion. Fold the bottom of the rice paper over the filling, bring the two sides towards the centre, then roll tightly to seal. Repeat with the remaining filling.

Cheese Buldak Ramen Dumplings_process (4)

3. Pan-fry till Crispy

Heat a thin layer of cooking oil in a non-stick pan over medium-high heat. Once hot, add the dumplings in a single layer, leaving a little space between each one.

Pan-fry for roughly 3 minutes on each side until the rice paper is golden and crispy. Serve immediately while the exterior is crisp and the cheese inside is still warm and gooey.

Recipe Tips for Crispy Rice Paper Dumplings

Don’t soak the rice paper for too long. Dip the rice paper sheets only for a few seconds, one at a time, just enough for them to soften up to handle. Over-soaking the rice paper sheets would end up being too soft and sticky, making them very difficult to handle and fold.
Don’t overfill the wrappers. The rice paper sheets are thin and could tear easily when there’s too much filling. Keep the noodle portions fairly small so you can tightly seal the rice paper around them.
Let the rice paper soften before folding. If it still feels slightly firm immediately after dipping, give it a few seconds rather than soaking it again.
Use a non-stick pan. Rice paper becomes sticky when heated, so a good non-stick surface makes frying considerably easier.
Heat the oil before adding the dumplings. Make sure your pan and oil are properly heated before adding the dumplings to prevent them from sticking. A good way of testing whether the oil is hot enough is by inserting a wooden chopstick into the pan. When it’s hot enough, the oil should bubble around the chopstick.
Don’t overcrowd the pan and leave space between each dumpling. Rice paper wrappers can stick to each other, so avoid letting them touch while frying. Fry in batches if needed, so that each dumpling crisps up evenly.
Eat them straight away. These dumplings are at their best freshly cooked, when the rice paper is crisp and the cheese is still melted.

Buldak Ramen Dumpling Variations

Extra cheesy: Add mozzarella alongside the cheddar for an extra stretchy cheese pull.
Different Buldak flavours: Carbonara is my favourite for this recipe, but you could experiment with Cheese Buldak for an even cheesier version or Original Buldak if you prefer a punchier chilli flavour.
Add protein: Try adding a small amount of shredded cooked chicken to each dumpling. Just be careful not to overfill the rice paper.
Add vegetables: Finely shredded cabbage, carrots or mushrooms can add extra texture. Cook vegetables with a high water content first so they don’t make the filling soggy.
Adjust the heat: If you find Buldak particularly fiery, simply use less of the sauce packet when preparing the noodles.

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