Buldak Spring roll recipe

Ingredients

• 4 sheets Rice Paper (Three Lady brand, soft rice paper)
• 200 grams Imitation Crab (Shredded or cut into strips)
• 4 pieces Rice Cakes (Korean tteok, cut into thin strips)
• 4 pieces Dumplings (Any pre‑made frozen dumplings, thawed)
• 1 whole Lemon (Juiced)
• 1 sheet Seaweed (Nori) (Cut into thin strips)
• 2 tablespoons Bodac Sauce (Optional; can use soy sauce or sweet chili sauce)

Instructions

1. Soak Rice Paper

   Fill a shallow dish with warm water. Submerge each rice paper sheet for about 5‑10 seconds until pliable but not fully wet, then lay flat on a clean plate.

   Time: PT2M

2. Prepare Fillings

   Shred the imitation crab, slice the rice cakes into thin strips, thaw the dumplings and cut the nori sheet into 1‑inch strips. Juice the lemon into a small bowl.

   Time: PT5M

3. Assemble the Roll

   Lay a softened rice paper on the plate. Place a strip of seaweed near the bottom edge, then add a line of imitation crab, a few rice‑cake strips, and one dumpling at the center. Drizzle with lemon juice and a small amount of Bodac sauce.

   Time: PT5M

4. Roll the Spring Roll

   Fold the bottom edge over the filling, then fold the left and right sides toward the center. Tuck the edge and continue rolling tightly until the roll is sealed.

   Time: PT3M

5. Serve

   Place the finished roll seam‑side down on a serving plate. Cut in half if desired and serve immediately with extra sauce for dipping.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

6g

Carbohydrates

20g

Fat

2g

Fiber

1g