buldak ramen spring rolls

spicy buldak fire chicken ramen and melty cheese wrapped in delicate spring roll wrappers and fried until golden and crispy.

why you will love this buldak ramen spring rolls recipe:

• the perfect combo of two comfort foods – ramen and spring rolls work so well together! the light, crispy crunch of the spring roll shell takes these classic creamy, cheesy, spicy noodles to another level.

• great for making ahead and in batches – these buldak ramen spring rolls freeze really well, so it would be a great idea to prep a big batch of these in advance and simply fry some up whenever the craving strikes!

• perfect for parties – these buldak ramen spring rolls are a bit more unique than your typical party food, are easy to prep and make, are great for sharing and are the perfect balance of cheesy and spicy. what more could you want?

how to make ramen spring rolls

to make these buldak spicy ramen noodle spring rolls, we’re going to start off by making a pack of samyang buldak carbonara. cook for slightly less time than stated in package instructions then, drain the water from the ramen noodles. while the noodles are hot, add the seasoning and sauce packet as well as some extra sauces and seasonings, then mix everything together until the noodles are completely coated. then, add some cheese and mix this in until it melts.

layer two spring roll wrappers, then place ramen in spring roll wrappers along with some extra cheese and some spring onion/green onion. wrap the ramen rolls up and fry until crispy and golden, and we’re done!

buldak ramen spring rolls ingredients

• samyang buldak ramen – i’m using the carbonara flavour for this recipe, but you can use whatever you like.

• water – for cooking the ramen. we’re also going to add some extra water after just so that noodles are a bit more saucy and creamy. you’ll also need some water to brush onto the spring roll sheets to wrap them up.

• gochujang – for some added flavour.

• light soy sauce – for some added flavour.

• mayo – adding a little bit of mayo to the mixture will help the ramen stay creamy even after frying the spring rolls.

• double cream or heavy cream – adding cream will also help the ramen stay creamy and rich after frying the spring rolls.

• spices – i’m just adding some garlic powder and some chilli flakes for some extra flavour. you can adjust this to your taste or just leave it out.

• vinegar -adding a small amount of white vinegar to the mixture adds some flavour.

• cheese – i’m using some american cheese, as well as some cheddar and mozzarella for the ramen noodle mixture. i also add some extra mozzarella to each spring roll before wrapping it up. you can use whatever cheese you like.

• spring roll wrappers – i’m using two spring roll wrappers for each spring roll to make them extra crispy.

• green onions – optional but i love to add these inside the spring rolls with the ramen and cheese.

• oil – use any neutral oil such as sunflower, safflower, canola etc. for frying these crispy ramen spring rolls.

tools:

• small pot – for cooking the buldak ramen.

• small bowl – to make the extra sauce.

• wire skimmer – use a wire skimmer to drain any excess oil after frying these spicy ramen spring rolls.

• deep pan or pot – for deep frying the ramen noodle spring rolls.

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: cook buldak ramen in water for about 3-4 minutes, or just slightly less time than stated in package instructions.

step two: drain the water from the cooked ramen.

step three: in a small bowl, add gochujang and boiling water and mix these together. then, add light soy sauce, garlic powder, chilli flakes, white vinegar and some mayo. mix all of this together until you get a thick sauce.

step four: to the cooked ramen, add the seasoning and sauce packet, as well as the extra sauce you just made. mix all of this in until the noodles are completely coated.

step five: add the cheeses to the cooked ramen while the noodles are still hot, as well as some cream. mix this in until the cheese melts.

step six: place a spring roll wrapper flat in front of you, and layer it with a second one.

step seven: add a generous amount of the buldak ramen mixture on top of the spring roll wrappers. top with some cheese and spring onions.

step eight: start rolling up your spring rolls. take the bottom of the sheet and wrap it over the filling.

step nine: bring the left side over the filling and fold it over tightly, making sure to tuck in any edges.

step ten: repeat with the right side.

step eleven: roll the filling over until you have something that looks a little bit like an envelope.

step twelve: brush some water over the unwrapped part of the spring roll wrapper, then fold it over the rest of the spring roll to seal it.

step thirteen: add oil to a pot or deep pan, and heat it up over medium-high heat. add the buldak ramen spring rolls to the hot oil, then turn the heat down to medium.

step fourteen: let the spicy ramen spring rolls fry undisturbed for 1.5 to 2 minutes. then change sides and fry again. fry for a total of around 3 minutes or until the ramen spring rolls are light golden colour.

step fifteen: use a wire skimmer to lift the buldak ramen spring rolls out of the hot oil and drain any excess oil.

step sixteen: serve these fried ramen spring rolls with your favourite sauce, and let’s eat!

tips and notes

• cook ramen just under the time stated in package instructions. the noodles will cook further when you fry the spring rolls and we want to make sure that the mixture inside the spring rolls isn’t dry and overcooked.

• the extra sauce used in this recipe is used to make the buldak ramen mixture a bit more creamy and sauce so that it stays creamy even after frying the spring rolls. you can adjust the spices/seasonings in this sauce. or if you’re worried about this being too spicy, you can also just add more cream and/or mayo instead.

• mix the sauce thoroughly into the ramen so that all the noodles are coated. after you’ve mixed the cheeses into the ramen and they’ve melted, let the mixture cool before you start adding ramen in spring rolls.

• make sure you don’t overfill the rolls, and be sure to roll up the spring rolls tightly so that oil doesn’t seep in. for me, this recipe made 3 large ramen spring rolls.

• i used water to seal the spring rolls, but if you’re struggling with this, you can also mix a little bit of cornstarch or flour with water until it forms a paste and use this to seal the spring rolls instead.

• do not overcrowd the pan when frying the buldak ramen spring rolls. if necessary, fry them in batches.

• make sure your oil is not too hot or too cool when frying. oil that is too hot will cook the outside too quickly and oil that isn’t hot enough will make your spring rolls greasy.

• when it comes to deep frying, use any neutral tasting oil. the oil should come about 2-3 inches up the pot with a good amount of space left so that there’s room for the oil to bubble up.

• to test oil temperature to ensure that it’s hot enough to start frying your ramen spring rolls, you can dip the end of a wooden spoon or chopstick in the oil. if bubbles form steadily around it, the oil is ready for frying. if the bubbles are vigorous, it means that the oil is too hot.

• alternatively, you can drop a breadcrumb into the oil to test it as well. when the oil is ready, the breadcrumb should sizzle and rise to the surface in about 30 seconds. if the oil is too hot, the breadcrumb will burn quickly. if the oil isn’t hot enough, the breadcrumb will sink, with minimal bubbling.

• if not serving immediately, drain any excess oil when removing the buldak ramen spring rolls from the oil, then place on a wire rack.

frequently asked questions

1. can i make these buldak ramen spring rolls in the air fryer ?

   – while this is possible, just bear in mind that the spring rolls won’t be as crispy if you make them in an air fryer. if you still want to do this, just spray them with oil and air fry at 200°C (400°F) until golden and crispy.

2. can i make this buldak ramen spring rolls in the oven ?

   – yes, you can, but again, keep in mind that the spring rolls won’t be as crispy as spring rolls that are deep-fried. just spray the spring rolls with oil and bake at 200°C (400°F) until golden and crispy.

3. how do i know if my oil is hot enough for frying ?

   – if you’re not sure whether your oil is hot enough, and you don’t have a thermometer, dip the handle of a wooden spoon or a chopstick in the oil. once you see bubbles start to form around the spoon/chopstick, and they start to float up, it means that your oil is hot enough for frying. if the oil is bubbling up really fast, it might mean that your oil is too hot.

4. my spring rolls are splitting up when i fry them – what do i do ?

   – this can happen for a number of reasons e.g. the spring rolls being overfilled, the rolls not being sealed properly or the oil being too hot. make sure you don’t overfill the rolls, be sure to use water to tightly seal the spring rolls (or a flour or cornstarch paste if just water isn’t working for you) and test your oil to ensure that it isn’t too hot before frying your spring rolls.

5. my oil got too hot/cold – what do i do ?

   – you want to make sure to let your oil come back to the right temperature between batches. if you think it’s too hot, just remove from the heat for a bit. if it’s too cold, wait for it to heat up to the right temperature.

6. can i make these buldak ramen spring rolls ahead of time ?

   – you can definitely prep these buldak ramen spring rolls in advance, and then place them in the fridge or freezer until you’re ready to fry them. if frying the rolls from frozen, you might need to add a few minutes to the frying time.

7. can i freeze these buldak ramen spring rolls ?

   – yes, you can. freeze the wrapped up, uncooked spring rolls on a baking sheet or tray in a single layer, then transfer the spring rolls to a freezer bag and store in the freezer. they can then be fried from frozen.

8. what kind of cheese works best in these buldak ramen spring rolls ?

   – you can add whatever cheese you like, but mozzarella usually pairs best with buldak ramen. i like to use a mixture of cheeses along with mozzarella – american cheese helps make these extra creamy and cheddar adds some lovely richness and extra flavour.

9. are these buldak ramen spring rolls spicy ?

   – i personally did not find these spicy, but note that i generally have a high tolerance to spice.i found that the added.mayo, cream, cheese etc. really toned down most of the spice. if you’re worried, you can add more cream/mayo. if you would like these to be spicier, i’d recommend using a spicier flavour of the buldak ramen and adding more of the spices and seasonings according to your taste.

10. can i add a protein to these ?

    – absolutely! chicken would work great in these buldak ramen spring rolls, and so would tofu as a vegetarian option. shrimp ramen spring rolls would also be a really good idea!

11. what kind of ramen spring roll sauce would work well with this recipe ?

    – there are so many options that would work great as a dip for these buldak ramen spring rolls. for example, something like ranch or a sweet chilli sauce would pair really well with these spring rolls. i personally loved them with some gochujang mayo on the side.

12. what to add to buldak ramen spring rolls to make them even better ?

    – i love to add extra cheese and some green onions to my buldak ramen spring rolls, but you can also add a protein like chicken or shrimp, or some vegatables like corn or mushrooms.

13. can i make ramen rice paper rolls instead of using spring roll wrappers ?

    you can definitely make ramen rice paper rolls if you’re looking for a healthy alternative to these that don’t require frying. just follow the instructions as stated, dip rice paper in water, add the cooled ramen to the rice paper along with your choice of toppings, then wrap up and serve immediately.

14. can i reheat leftover buldak ramen spring rolls ?

    – these buldak ramen spring rolls are best enjoyed fresh but can be reheated in the oven or air fryer if you want them to quickly crisp up again.

15. what kind of oil do i use for frying?

    – for frying the buldak ramen spring rolls, you will need to use an oil with a high smoke point so that it’s able to withstand the high temperatures needed for deep frying. i also recommend using an oil with a neutral taste so that it doesn’t impart any of its flavour on the spring rolls. some good options are sunflower oil, safflower oil or vegetable oil (which is a mix of different plant oils).

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