buldak rice paper wraps

Ingredients

• 8 pieces Rice Paper Sheets (store‑bought, 8‑inch round sheets)
• 100 g Mozzarella Cheese (shredded; fresh or low‑moisture works best)
• 1 pack Ramen Noodles (any plain wheat ramen, discard seasoning packet)
• 2 tbsp Soy Sauce (light or regular)
• 1 tbsp Sriracha (adjust to heat preference)
• 1 tsp Sesame Oil (to flavor the dipping sauce)
• 2 tbsp Vegetable Oil (for pan‑frying; high smoke point)
• 2 stalks Green Onions (thinly sliced for garnish)

Instructions

1. Cook the Noodles

   Bring a pot of water to a boil, add the ramen noodles and cook for 2–3 minutes until just tender, then drain and set aside.

   Time: PT5M

   Temperature: boiling water

2. Prepare the Sauce

   In a small mixing bowl combine soy sauce, sriracha, and sesame oil; stir until well blended.

   Time: PT2M

3. Soak the Rice Paper

   Fill a shallow plate with cool tap water. Submerge one rice paper sheet for 5–10 seconds until it becomes pliable but not soggy; place on a damp cutting board.

   Time: PT2M

4. Assemble the Roll

   Lay the softened rice paper flat, place a small mound of noodles in the center, sprinkle shredded mozzarella over the noodles, drizzle a little of the prepared sauce, then fold the edges inward and roll into a tight square.

   Time: PT5M

5. Pan‑Fry the Roll

   Heat the skillet over medium‑high heat, add vegetable oil to coat the bottom, and place the roll seam‑side down. Cook 2–3 minutes per side until the rice paper is golden‑brown and the cheese has melted.

   Time: PT5M

   Temperature: medium‑high heat

6. Serve

   Transfer the crispy roll to a serving plate, garnish with sliced green onions, and serve immediately with extra sauce for dipping.

   Time: PT1M

Nutrition Facts

Calories

260

Protein

10g

Carbohydrates

30g

Fat

10g

Fiber

1g