Cook the noodles

• Cook the Buldak noodles until about halfway done.
• Drain and set aside.

Make the creamy Buldak sauce

• Melt the butter in a pan and add the minced garlic, sautéing until fragrant.
• Add the Kewpie mayo, Buldak seasoning powder and Buldak sauce to taste, then mix well.
• Add a splash of milk and stir until creamy.

Coat the noodles

• Add the half-cooked noodles and toss until completely coated in the creamy sauce.
• Cook for another minute or two, then remove from the heat and let cool slightly.

Cook the sausage

• Cut the sausage into long, thin slices.
• Cook until lightly browned, then set aside.

Assemble the rolls

• Briefly dip a rice paper sheet in water until slightly softened and place it on a clean surface.
• Place the cooked sausage first, then the creamy noodles and shredded mozzarella. Add green onions and chili oil if using.
• Fold the sides inward and roll tightly to seal completely. Repeat with the remaining filling.

Bread the rolls

• Coat each roll in all-purpose flour.
• Dip into the beaten eggs.
• Coat thoroughly with panko breadcrumbs.

Fry until golden

• Heat the oil over medium heat.
• Fry the rolls until crispy and golden brown on all sides.
• Transfer to a paper towel-lined plate to drain excess oil.

Serve

• Serve immediately while hot, crispy, spicy and cheesy.