Who doesn’t love a good ramen hack, right? Here’s one that you can easily turn a packet of instant ramen into bite-sized “fried dumplings”. Let me tell you, it’s a game-changer. This viral-worthy Cheese Buldak Ramen Rice Paper Dumplings recipe is a must-try. Other than the classic adding cheese on top of buldak ramen, we’re taking a step further with this recipe by wrapping it in rice paper and shallow-frying it till crispy. The result is these sensational fried buldak ramen dumplings that are gooey and cheesy at every bite.
Why You’d Love This Viral Cheese Buldak Ramen Rice Paper Dumplings Recipe
This recipe is viral for a reason. Buldak Ramen with cheese is a winning flavour combo on its own. To make that into these bite-sized “fried dumplings” is a glorious, elevated ramen hack that you just want to make on repeat. The fiery spiciness in the buldak sauce goes incredibly well with the gooey melted cheese, and it’s just a flavour explosion for every dumpling. It makes the flavours bolder, more comforting, and certainly more addictive. The little crispy exterior is a bonus with the added texture. All in all, they are super delicious, so fun to make, and are perfect for sharing.
Looking for more elevated instant ramen recipes? Check these out too:
How to Make Cheese Buldak Ramen Dumplings Using Rice Paper
Ingredients for Rice Paper Ramen Dumplings
Makes 9 rolls
- Buldak Ramen – the Samyang Hot Chicken Flavour Buldak Ramen Carbonara Noodles
- Vietnamese Spring Roll Rice Paper Sheets – see recipe notes on how to prepare and handle rice paper sheets
- Cheese slices – I used cheddar, but you can use any other type of cheese you prefer
- Spring Onions
- Cooking Oil
Recipe Notes
- 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.
- Do not overfill your dumplings. The rice paper sheets are thin and could tear easily when there’s too much filling.
- 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. Fry in batches if needed, so that each dumpling crisps up evenly.
Viral Cheese Buldak Ramen Dumplings with Rice Paper Rolls
Ingredients
- 1 pack Buldak Ramen
- 9 sheets Vietnamese Spring Roll Rice Paper
- 4-5 slices Cheese (I use Cheddar) split into smaller pieces
- 2 Spring Onions chopped
- 3 tbsp Cooking Oil for shallow frying
To serve (optional)
- Garlic Mayo
- Chilli Oil
Instructions
- Cook Buldak Ramen according to package instructions. Divide into 9 bite-sized portions.1 pack Buldak Ramen
- Soak the Vietnamese rice paper, one at a time, in warm water to soften it up. Lay it on a clean flat surface.9 sheets Vietnamese Spring Roll Rice Paper
- Place a portion of the buldak ramen at the centre of the softened rice paper. Top it with cheese slices, followed by chopped spring onions.2 Spring Onions, 4-5 slices Cheese (I use Cheddar)
- Fold one edge of the rice paper over the filling, then fold in the sides and roll it up tightly.
- Heat oil in a pan over medium-high heat. You can test if the oil is hot enough by inserting a wooden chopstick into the pan – the oil should be bubbling around the chopstick when it is ready.3 tbsp Cooking Oil
- Shallow fry the dumplings until golden and crispy, about 3 minutes on each side.
- Serve warm with garlic mayo and/or chilli oil.Garlic Mayo, Chilli Oil
Notes
- 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.
- Do not overfill your dumplings. The rice paper sheets are thin and could tear easily when there’s too much filling.
- Make sure your pan and oil are properly heated before adding the dumplings to prevent them from sticking.
- Don’t overcrowd the pan. Fry in batches if needed, so that each dumpling crisps up evenly.
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