Fire Noodle Spring Rolls

These Fire Noodle Spring Rolls are the VIRAL Korean fire noodles wrapped inside chewy rice paper, and topped off with cheese and a fried egg.

What are Fire Noodle Spring Rolls?

Fire Noodle Spring Rolls are TikTok’s latest viral trend consisting of rice paper, wrapped around the popular Korean Fire Noodles – Buldak Hot Chicken Flavour Ramen.

It may look and sound simple, but the chewy texture of these spicy noodle pockets are something you’ve never experienced before. Don’t forget to dip it in my spicy Sriracha Aioli for a lovely creaminess and to moisten the noodles up.

Rice paper, in general, has been trending lately for its versatility and Fire Noodles have been caught in the rice paper craze. Tasty as is, or wrap it with some cheddar cheese and a fried egg for a touch of cheesiness and protein. These Fire Noodle Spring Rolls are chewy on chewy!

Feel free to watch my Fire Noodle Spring Rolls video for detailed instructions and your entertainment~

Now let’s get Fire Noodle Spring Roll-ing!

What are Fire Noodles?

Fire noodles are a nickname given for the popular Korean instant noodles by Samyang – Buldak Hot Chicken Flavour Ramen. They gained popularity through social media via fire noodle challenges, and have since expanded their flavours and product line. They are now a staple spicy instant noodle in many households around the world.

What do Fire Noodles taste like?

Fire noodles are thicker, chewier, and much spicier than most instant noodle brands. They are prepared dry (no broth) and have a strong kick for even those most well-versed in spicy foods. All the noodles are chicken flavoured, so they have a slight chicken bouillon taste.

What kind of Fire Noodles should I use?

I recommend that you use the Buldak Hot Chicken flavour.

Note: Do not get the 2x spicy version if it is your first time trying these noodles (you have been warned hehe).

Are there less spicy fire noodles?

Yes, if you aren’t the biggest fan of spice, you can opt for the Buldak Carbonara or Cheese flavours. They are still slightly spicy, but the addition of dairy helps dull down the spice.

Can I use a different brand of instant ramen?

Of course! You can use any brand you’d like, just make sure it’s the dried noodle variety and not a soup-based instant ramen.

I have used Mi Goreng Instant Fried Noodles by Indomie, and they have a mild spice but are packed with a lovely stir fried flavour.

What kind of eggs should I use?

I use quail eggs instead of your average chicken eggs.

Though they are expensive for the tiny amount of egg you get, they fit perfectly in these Fire Noodle Spring Rolls. I say that because a fried chicken egg would physically cover all the noodles in the roll – thus ruining the presentation, but a quail egg leaves just enough room to let the noodles and cheese shine.

Where can I purchase quail eggs?

I bought a carton with a dozen quail eggs in the eggs section of my local large chain supermarket.

They look exotic and rare but clear cartons of them have been appearing in stores all across North America – keep an eye out!

Can I wrap these Fire Noodles with other ingredients?

Yes! I sometimes like to add some thinly sliced cumber, carrots, and green onion for a nice, refreshing crunch. I’ve also tried adding in some sliced avocado and spam. You can also add different protein, such as cooked shrimp, chicken, or tofu. The choices are only limited by your imagination.

What is Rice Paper?

Please head to my Rice Paper Noodles recipe to read more about rice paper and how it’s made.

What do Fire Noodle Spring Rolls taste like?

When you first take a bite you get hit with that pillowy and chewy texture of the rice paper, then you chew a little and you get even more chewiness from the noodles.

The spice will smack you in the face like Will Smith, but the cheese and egg yolk helps tone the spice down, with the additional dip of the spicy Sriracha Aioli, toning it down tremendously. The sriracha adds a hint of garlic-chili flavour, and the creaminess of the mayo gives an unctuous mouthfeel.

Ingredients for Fire Noodle Spring Rolls

Rice paper

I use 22 cm (8.5 in) sized rice paper rounds. You can also use the smaller 16 cm (6 in) rice paper rounds, you’ll just end up with more Fire Noodle Rolls.

Fire noodles

I use Samyang Buldak Hot Chicken Flavor Ramen. Please refer to the beginning of this page for more information and substitutions.

Cheddar cheese

I like using cheddar cheese slices, but you can use your favourite cheeses, as long as it’s pre-sliced. Real or processed is up to your preference.

Quail eggs

Quail eggs are the perfect size for these Fire Noodle Spring Rolls!

How to make Fire Noodle Spring Rolls


Prep noodles and other fillings

Cook the fire noodles according to the packaged instructions, saving the sesame seeds and seaweed packet for later. Set aside the bowl, as you prepare your other fillings.

Divide your pre-sliced cheddar cheese into 4 smaller slices, set aside.

In a non-stick pan on medium heat, thinly coat the pan with oil, and crack in a 4 quail eggs, frying them sunny side up for a few minutes. Set the eggs aside.


Wrap the noodles and other fillings with hydrated rice paper

Fill a dish with lukewarm water and dunk a 22 cm (8.5 in) rice paper round in, making sure every inch of the paper is covered in water. I find using cold water makes the paper tough and doesn’t hydrate it fast enough as lukewarm does.

Starting it off with our mini fried egg, gently place it in the centre of the paper, yolk side down, then with a slice of our neon orange cheddar. Grab a chopstick full of noodles and swirl it into the centre. By now, the rice paper should be soft enough to stretch over the noodles like edible Saran Wrap.

Bring the bottom portion up, left side to right, and right side to left, then roll it up and BAM you have a gorgeous Fire Noodle Spring Roll. Repeat until you’ve created around 4 rolls (depending on the amount of noodles you add).

Please refer to my Fire Noodle Spring Rolls video for a visual demonstration.


Garnish and serve with spicy sriracha aioli for dipping

Top them off with a sprinkle of the furikake – the packet of seaweed and sesame seeds from the ramen package.

Serve with a side of your favourite dipping sauce, I recommend making my spicy Sriracha Aioli.

Dig In!

There we have it, Fire Noodle Spring Rolls, and before the noodles get cold, let’s dig in!

Fire Noodle Spring Rolls

These Fire Noodle Spring Rolls are the VIRAL Korean fire noodles wrapped inside chewy rice paper.
Prep Time 20 minutes
Total Time 19 minutes
Course Appetizer, Main Course, Snack
Cuisine Korean, Vietnamese
Servings 2 people


Fire Noodle Spring Rolls

  • 4 sheets rice paper cm
  • 1 pack fire noodles
  • 1 slice cheddar cheese
  • 4 quail eggs


Ingredients Prep

  • Cook the fire noodles according to instructions.
  • Slice cheese into 4 smaller pieces.
  • In a non-stick pan on medium heat, coat pan with oil, and crack in 4 quail eggs, frying them sunny side up for a few minutes.

Wrapping the fillings

  • Submerge a sheet of rice paper in lukewarm water, place onto a dry surface, gently place a fried egg face down, followed by a slice of cheese, finally placing 1/4 of the noodle portion in the centre of the sheet.
  • Bring the bottom portion up, left side to right, and right side to left, then roll it up. Repeat with remaining filling.

Garnish and serve

  • Sprinkle the packet of sesame seeds and seaweed on each roll and serve with my spicy Sriracha Aioli.



This recipe makes 4 Fire Noodle Spring Rolls.
Keywords fire noodles, noodles

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Tag me @lookcatchu so I can drool over them.

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