CRISPY BULDAK CARBONARA ROLLS

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This Recipe Makes About 10 Small Rolls

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Crispy Buldak Carbonara Rolls

There is something incredibly satisfying about taking a viral favourite and transforming it into something even more indulgent. These Crispy Buldak Carbonara Rolls do exactly that.

The bold, creamy heat of Samyang Buldak Carbonara is wrapped in delicate rice paper, coated in a crunchy panko crust and deep fried until perfectly golden. The outside is shatteringly crisp. The inside is molten, cheesy, spicy and impossibly comforting.

Each bite delivers crunch first – then that rich, fiery carbonara flavour follows through. It’s dramatic, indulgent and completely addictive.

Why You’ll Love This Recipe

This isn’t just another noodle dish. It’s:

• Crispy on the outside, creamy on the inside

• Perfect for entertaining or sharing platters

• Customisable with extra cheese or protein

• Ideal for that irresistible cheese-pull moment

If you enjoy bold flavours with texture contrast, this one is for you.

 

Crispy Buldak Carbonara Rolls Ingredients:

• 1 packet Samyang Buldak Carbonara noodles
• 1 cup mozzarella cheese, shredded
• 8-10 rice paper sheets
• Bowl of water for softening rice paper
• ¼ cup cake flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable oil, for deep frying
• Sriracha Mayo or Buldak sauce for decorating
• 1 chopped spring onion, for garnishing

 

Method:

1. 1. We’re using the Samyang Buldak Carbonara noodles but feel free ti use other flavours if preferred.

   2. 

   3. Add the noodles to a pan with some water (follow package instructions).

   4. 

   5. 

   6. Cook the noodles until just tender. Drain most of the water (if by chance you added too much) leaving only 2-3 tablespoons behind in the pot.

   7. 

   8. Add the carbonara powder from the noodle package.

   9. 

   10. Add in the Buldak sauce (from noodle package). This one isn’t too spicy so I use all the sauce.

   11. 

   12. Next, add in grated mozzarella.

   13. 

   14. Stir gently over low heat until the cheese melts completely and the filling becomes thick and cohesive.

   15. 

   16. Allow the mixture to cool slightly before rolling. Allowing it to cool makes handling much easier and prevents the rice paper from tearing.

   17. For the rice paper, I’m using these small ones from Checkers.

   18. 

   19. 

   20. Add some water to a wide bowl (wide enough for the rice paper to fit in) – this was room temperature water.

   21. 

   22. Dip one rice paper sheet briefly in water, just a few seconds is enough. Do not oversoak the rice paper as it softens quickly.
   23. 
   24. Place it onto a clean surface/plate.

   25. 

   26. Spoon about 2 tablespoons of the noodle filling into the centre.

   27. 

   28. Roll tightly into a log shape then fold in the sides.

   29. 
   30. 
   31. 
   32. Continue this process until all the filling is used up and let the rolls rest for a few minutes to firm up before coating.
   33. 
   34. If they happen to tear, just double wrap them with more rice paper.
   35. 
   36. Next, set up three bowls. One with the flour, one with beaten eggs and one with the panko breadcrumbs.
   37. 
   38. These are the panko breadcrumbs that I’ve used (got them from Checkers).
   39. 
   40. For the coating, toss each rolls in the flour.
   41. 
   42. Dip into the beaten eggs.
   43. 
   44. Then press firmly into panko.
   45. 
   46. Once they’re all done, it’s time to get frying.
   47. 
   48. Heat enough oil for deep frying at 170-180°C.
   49. 
   50. Carefully place the coated rolls into the hot oil.
   51. 
   52. Fry in batches for 2–3 minutes, or until deep golden and crisp.
   53. 
   54. 
   55. Drain on paper towels to remove excess oil.
   56. 
   57. Plate them and garnish as desired.

   58. 

   59. I drizzled over some Sriracha Mayo and sprinkled over some spring onions.

   60. 

   61. 

   62. Serve immediately while hot for the ultimate cheese stretch.

   63. 

   64. 

   65. These Crispy Buldak Carbonara Rolls are bold, indulgent and unapologetically spicy. A perfect fusion of crunch and comfort, they are guaranteed to impress and disappear quickly.

   66. 

   67. For storing them: Allow the rolls to cool completely before storing. Place them in a single layer in an airtight container. If stacking, separate layers with baking paper to prevent sticking. Store in the refrigerator for up to 2 days. For longer storage, freeze them in a single layer until firm, then transfer to a freezer-safe container or bag. They can be frozen for up to 1 month.

   68. 
   69. These rolls are best reheated in a way that restores their crunch.
       Air Fryer (Recommended): Reheat at 190-200°C for 4-6 minutes, or until heated through and crisp again.
       Oven: Place on a wire rack and bake at 200°C for 8-10 minutes.
       From Frozen: Air fry at 190°C for 8-10 minutes. No need to thaw OR Heat oil to 165-170°C (slightly lower than usual). Fry straight from frozen for 3-4 minutes, turning occasionally. Once golden, increase the heat slightly to 175°C and fry for another 1-2 minutes if needed to ensure the centre is heated through. Avoid microwaving, as it will soften the coating and make the rolls soggy.
   70. 

 

Important Note: Because the filling contains cheese and sauce, the texture will never be quite as perfect as when freshly fried but reheating in the oven or air fryer brings them very close.