Cook the buldak noodles

• Boil the buldak noodles until tender, then drain.
• Stir in the buldak seasoning powder and buldak sauce until the noodles are fully coated.

Make the creamy garlic sauce

• Melt the butter in a pan and sauté the minced garlic until fragrant.
• Pour in the milk and add the kewpie mayo, stirring into a smooth sauce.
• Add the cooked buldak noodles and toss to coat.

Soften the rice paper

• Pour water into a plate.
• Dip each rice paper sheet briefly in the water until pliable.

Fill and roll

• Lay a softened rice paper sheet flat and add mozzarella cheese.
• Top with a portion of the noodles.
• Fold in the sides and roll into a tight roll shape.

Coat the rolls

• Beat the eggs in a bowl.
• Coat each roll in flour, then the egg wash, then the panko breadcrumbs.

Fry until golden

• Heat the oil to 350 °F (175 °C).
• Fry the rolls until golden brown and crispy, then drain.