Bring a pot of water to a boil and cook the Buldak ramen according to the package instructions. Drain most of the water, leaving about 2 tablespoons behind so noodles aren’t too dry, then add the seasoning packets and mix well. Adjust the amount of spicy seasoning to your taste.

Cut the mozzarella block into four equal pieces, about 1 ounce each.

To assemble the dumplings, quickly dip one sheet of rice paper into lukewarm water, shake off any excess water, and lay it flat on a plate. Place about 2 ounces of cooked ramen in the center of the rice paper. Top the ramen with one piece of mozzarella cheese and 1 teaspoon of chopped scallions. Fold the left side of the rice paper toward the center, then fold the right side toward the center, fold the bottom up, and roll tightly into a rectangular package, similar to a burrito. Repeat this process with the remaining ingredients to make about four dumplings.

Heat the neutral oil in a large pan over medium heat. Add the dumplings and pan-fry each side until golden brown and crispy, about 4–5 minutes per side. Add more oil as needed to ensure the dumplings are shallow-frying evenly.

Once the dumplings are crispy and golden, remove them from the pan and serve immediately while the cheese inside is still melty.