Viral Cheese Buldak Ramen Dumplings with Rice Paper Rolls
Get creative & elevate your ramen game with these viral-worthy Cheese Buldak Ramen Dumplings, made using rice paper. Crispy, cheesy, gooey, and packed with fiery flavours, it's hard to not love this recip!
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.