Crispy Cheesy Buldak Sausage Rolls
Equipment
Ingredients
Creamy Buldak Noodles
Buldak noodles (half-cooked)
1 pack
butter (melted)
15 g
garlic (minced)
2 clove
kewpie mayo
30 g
buldak seasoning powder
5 g
buldak sauce
30 g
milk
30 ml
For the Rolls
rice paper sheets (softened)
4 piece
sausage (sliced, cooked)
200 g
mozzarella cheese (shredded)
120 g
green onions (chopped)
2 stalk
chili oil
5 ml
For the Crispy Coating
all-purpose flour
60 g
eggs (beaten)
2 piece
panko breadcrumbs
80 g
oil (for frying)
500 ml
Instructions
Cook Buldak noodles halfway
Cook the Buldak noodles until about halfway done, then drain and set aside.
Prepare creamy sauce base
Melt butter in a pan and add minced garlic. Sauté until fragrant.
Create creamy Buldak sauce
Add Kewpie mayo, Buldak seasoning powder, and Buldak sauce. Mix well, then add milk and stir until creamy.
Coat noodles in sauce
Add the half-cooked Buldak noodles and toss until completely coated in the creamy sauce. Cook for another minute or two.
Cook sausage slices
Cut the sausage into long, thin slices and cook until lightly browned. Set aside.
Prepare rice paper and assemble filling
Briefly dip a rice paper sheet in water until slightly softened, then place on a clean surface. Place cooked sausage first, followed by creamy Buldak noodles and shredded mozzarella cheese.
Roll the rice paper
Add green onions and chili oil if using. Fold the sides of the rice paper inward, then roll tightly to completely seal the filling. Repeat with remaining rolls.
Coat rolls for frying
Coat each roll first in all-purpose flour, then dip into beaten eggs, and finally coat thoroughly with panko breadcrumbs.
Fry the rolls
Heat oil over medium heat and fry the rolls until crispy and golden brown on all sides. Transfer to a paper towel-lined plate to remove excess oil.
Serve immediately
Serve immediately while hot, crispy, spicy, and cheesy!
Original recipe
Storage
Best served immediately while crispy. Leftovers can be reheated to restore crispiness. Do not freeze as rice paper texture will deteriorate.
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