My Cheesy Rice Paper Dumplings with Spicy Buldak Noodles are a fusion of textures and bold, spicy flavors. I’d seen similar dumplings across social media, that looked so good (thank you pregnancy cravings!) so I made my own version.
Wrapped in delicate, chewy rice paper, these pan-fried dumplings are crispy on the outside with a gooey, savory center. The filling starts with fiery Buldak noodles. Buldak is an iconic Korean instant ramen known for its intense heat. I mean, I can handle heat well but even for me, their noodles are spicy.
Green onions add a pop of freshness and flavor, brightening up the otherwise spicy and cheesy interior.It’s the perfect contrast of crispy and chewy, spicy and creamy, indulgent yet light enough to keep you reaching for just one more.
These dumplings are the kind of snack that hits all the comfort food notes—nostalgic like instant ramen, playful like cheesy fried snacks, and elevated by their clever presentation and texture play. They’d be just as fitting served at a casual get-together as they would be shared on social media, with that dreamy cheese pull and glossy rice paper wrap catching the light just right.
About Rice Paper
Rice paper is the perfect vehicle to hold together your spicy, cheesy filling. Traditionally used in Vietnamese cuisine for dishes like fresh spring rolls, rice paper is made from a simple mixture of rice flour, water, and sometimes tapioca for added stretch.
They’re thin, translucent sheets that are dry and brittle until briefly soaked in water. Once softened, the rice paper becomes pliable and slightly sticky, making it easy to wrap around fillings—kind of like an edible glue that holds everything together.
Instead of staying soft and delicate like in fresh rolls, it turns golden and crisp on the outside once pan-fried, while retaining a little chewiness beneath the surface. That dual texture is what makes these dumplings so addictive!
Cheesy Rice Paper Dumplings with Spicy Buldak Noodles
- Total Time: 20 minutes
Description
These crispy rice paper dumplings are stuffed with fiery buldak noodles, melty mozzarella cheese, and fresh green onions for a bold, gooey, and irresistibly satisfying bite.
Ingredients
- 1 pack Buldak spicy ramen (any variety you like – you can even substitute with other noodles if you aren’t a fan of Buldak)
- 5 – 7 sheets rice paper
- Neutral oil, for pan-frying
- 3/4 cup shredded mozzarella cheese (or enough to generously fill)
- 2 green onions, finely sliced
- Optional: sesame seeds or dipping sauce (like soy sauce or spicy mayo)
Instructions
- Boil the Buldak ramen according to package instructions. Strain the water and stir in the seasoning packet(s) until fully coated. Set aside.
- Fill a large shallow plate or dish with warm water. Dip one rice paper sheet into the water for about 5 seconds, just until it softens and becomes flexible. Lay it flat on a clean surface.
- In the center of the rice paper, layer about 1/3 cup of the spicy noodles, followed by a sprinkle of mozzarella cheese, then some sliced green onions on top.
- To fold the rice paper dumpling, fold up the bottom half of the rice paper, followed by the top half. Next, fold in one side, followed by the opposite.
- To set aside the dumplings (if you aren’t putting them on the frying pan right away), place them on a plate that is lightly covered in neutral oil. This helps the dumplings avoid sticking.
- Heat a thin layer of neutral oil in a nonstick skillet over medium heat. Place dumplings seam-side down and cook for 2–3 minutes per side, or until slightly golden brown and crispy on all sides.
- Enjoy hot while the cheese is still melty. Serve with your favorite dipping sauce for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 3-5
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