Fire Noodle Rice Paper Dumplings
These Fire Noodle Rice Paper Dumplings are crispy on the outside, with a cheesy and chewy noodle centre, paired with a Sriracha Aioli.
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What are Fire Noodle Rice Paper Dumplings?
Fire Noodle Rice Paper Dumplings are spicy ramen noodles wrapped in rice paper, and pan-fried for a crispy skin. These noodle-stuffed, rice paper dumplings are one of the top viral rice paper hacks on TikTok.
Using the popular Korean Fire Noodles – Buldak Hot Chicken Flavour Ramen, these pockets of crispiness and chewiness are sure to have you addicted and craving more.
Not only are these crispy dumplings stuffed with spicy fire noodles, they are also wrapped with mozzarella cheese for a stretchy cheese pull. You may eat them as is, or dip them with my famous Sriracha Aioli for an added creaminess.
These are a crispy and chewy snack, perfect for teens and college students looking to spice up their instant noodle game.
If you are looking for a soft and chewy, non pan-fried version, try out my Fire Noodle Spring Rolls recipe.
Please watch my video, as I walk you through how to make them, and hopefully entertain you with my witty sense of humour.
Now let’s get Fire Noodle Rice Paper Dumpling-ing!
What are Fire Noodles?
If you’ve been on the foodie side of social media, you will have seen the phrase “fire noodle” used a lot. Fire noodles are a nickname referring to the popular Korean Fire Noodles – Buldak Hot Chicken Flavour Ramen.
They are a spicy and chicken-flavoured instant ramen, and is the original noodle brand used in these viral fire noodle dumplings and spring rolls.
If you want to read more about fire noodles, please check out my Fire Noodle Spring Rolls recipe where I talk more in-depth on the spicy noodles.
What kind fillings can I use in these Fire Noodle Dumplings?
Besides the fire noodles, I suggest keeping the ingredients simple. A protein such as tofu or chicken breast, with green onion and mozzarella cheese is another one of my favourite variations of these fire noodle dumplings.
What cheese should I use for these rice paper dumplings?
You may use any cheese that melts well, such as brie or pepper jack cheese. I enjoy mozzarella because the flavour is mild, but gives a nice cheese pull.
What do Fire Noodle Rice Paper Dumplings taste like?
When you first take a bite you get hit with the crispy and airy rice paper dumpling skin, with a slight chewiness from the sides of the wrapper.
Then you chew a little, and you reach the spicy and chewy fire noodles, with the mozzarella cheese giving a toasty and cheesy flavour once the dumplings are pan-fried.
The Sriracha Aioli dip helps tame the spicy flavour of the fire noodles, with the creamy texture giving a smooth mouthfeel when paired with the dumplings.
Ingredients for Fire Noodle Rice Paper Dumplings
I use the Buldak Hot Chicken Flavour Ramen, cooked according to the packaged instructions.
You may also use any dried variety of instant noodles, if you are not a fan of these noodles.
Pre-sliced mozzarella cheese is my cheese of choice, but you may use whichever cheese you fancy.
Divide the cheese slice into 4 mini slices, measuring around 4 by 3 cm.
The rice paper is what we use to wrap the fillings with. I am using the small, 6-inch in diameter rice paper sheets.
You may also use the larger-sized sheet, you’ll just need to fill it with more noodles.
How to make Fire Noodle Rice Paper Dumplings
Dip rice paper in water, add fillings.
Dip your rice paper into room temp water for 10 seconds, and transfer to a clean and dry surface.
Grab a mini cheese slice and place it into the centre of the rice paper, pressing it down into the rice paper to secure it.
Place 1/3 cup of fire noodles into the centre of the rice paper, on top of the cheese slice.
Wrap into a rectangular pocket
Bring the top portion of the rice paper down to the centre. Bottom portion up, and over the top of the rice paper, tightly tucking it in. Right side to left, left side to right, and BAM you have a gorgeous Fire Noodle Rice Paper Dumpling.
The dumplings should measure around 3 by 4 inches.
Optional: Double wrap the dumplings for extra crispiness
Simply place the rice paper dumpling seam-side down onto a wet rice paper sheet, and repeat the same wrapping process.
Pan-fry Fire Noodle Dumplings until crispy
Grab a non stick pan and lightly coat it with oil, turn the heat to medium-high, and slide these bad boys in.
Shallow fry them until they’re crispy golden. It should take around 30 seconds per side since we’re not trying to fully cook anything, just waiting for the cheese to melt and the rice paper to get crisp.
Transfer to a wire rack to cool, and top it off with the sesame seeds and seaweed packet.
You may also dip it in my Sriracha Aioli, which can be found in this recipe.
Serve immediately for the most crispy texture – they will get soggy in around 10 – 15 mins.
There we have it, Fire Noodle Rice Paper Dumplings. And while the dumplings are still crisp, let’s dig in.
Fire Noodle Rice Paper Dumplings
- 1 pack Buldak fire noodles cooked
- 1 slice mozzarella cheese divided into 4 pieces
- 4 sheets rice paper small, 6-inch
- Dip rice paper sheet into room temperature water for 10 seconds.
- Place the sheet onto a dry surface and add cheese slice and fire noodles, respectively.
- Bring the top portion of the rice paper down to the centre. Bottom portion up, and over the top of the rice paper, tightly tucking it in. Right side to left, left side to right, to form a rice paper dumpling (Note 1).
- To a non stick pan, lightly coated in oil, turn the heat to medium-high, and shallow fry them until they’re crispy golden. It should take around 30 seconds per side.
- Transfer the cooked dumplings to a wire rack to cool, and sprinkle the sesame and seaweed packet onto each dumpling. Serve immediately.
- For extra and long-lasting crispiness, you may double wrap them. Simply place the rice paper roll seam-side down onto a wet rice paper sheet, and repeat the same wrapping process.