Cheesy Rice Paper Dumplings with Irresistible Crunch
These cheesy rice paper dumplings are filled with spicy Buldak ramen, melty low-moisture mozzarella, and green onions. Each one is wrapped tightly in softened rice paper like a small burrito and pan-fried in neutral oil until golden and crispy. You get a crackly shell, a saucy noodle center, and a stretchy cheese pull, with no dough to knead and no pleating. Serve them as an appetizer, a party bite, or a late-night snack.
Equipment
- Medium pot
- Colander or strainer
- Shallow dish for water
- Large pan or skillet
- spatula
- Knife and cutting board
- Plate (for assembling)
- measuring spoons
Ingredients
Noodle Filling
- 2 packets Buldak ramen carbonara or any flavor of your choice
Cheesy Center
- 4 oz low-moisture mozzarella cheese block not pre-shredded; cut into 4 pieces
- 4 teaspoons green onions chopped, green parts only
Wrapper
- 8 sheets rice paper extras for practice or double-wrapping
- lukewarm water as needed, for dipping
For Frying
- 3 tablespoons neutral oil such as canola or vegetable, plus more as needed
Instructions
- Cook the Buldak ramen according to the package instructions. Drain most of the water, leaving about 2 tablespoons in the pot.
- Add the seasoning packets and mix until every strand is coated. Adjust the amount of spicy seasoning to taste. The heat builds as the noodles sit, so start with less.
- Cut the mozzarella block into four equal pieces, about 1 ounce each, as small chunky rectangles.
- Quickly dip one sheet of rice paper in lukewarm water, shake off the excess, and lay it flat on a plate. Don't over-soak it, because it keeps softening as you work.
- Put about 2 ounces of cooked ramen in the center of the rice paper. Top with one piece of mozzarella and 1 teaspoon of chopped green onions.
- Fold the left side toward the center, then the right side. Fold the bottom up and roll tightly into a rectangular package, like a burrito. Repeat with the remaining ingredients to make about 4 dumplings.
- Heat the oil in a large pan over medium heat. Add the dumplings seam-side down and pan-fry 4 to 5 minutes per side, until golden brown and crispy. Add more oil as needed so they shallow-fry evenly.
- Take the dumplings out of the pan and serve right away, while the cheese is still melty. Let them cool for a minute first so they don't burn your mouth.
Notes
Key tip: Leave only 2 tablespoons of water with the noodles so the filling isn't soupy. Use about 2 ounces of noodles per wrapper and roll tightly to prevent tears and leaks. Keep the pan at medium heat and don't crowd it, so the shells crisp instead of turning greasy.
Storage: Refrigerate within 2 hours in an airtight container for up to 3 days, or freeze for up to 1 month. Reheat in an air fryer or oven at 375°F for 6 to 8 minutes, flipping halfway, until hot (165°F). Skip the microwave, which makes the wrappers chewy.