Spicy Noodle Spring Rolls

Cheesy pan-fried gochujang noodles wrapped in nori and rice paper! One of those rare viral recipes that hold up.

Course: Main Course, Snack

Cuisine: Korean

Servings: people

12 sheets small rice paper (16cm diameter) if larger, read post text above!
12 slices processed cheese (the soft, easy-melting kind) 18 if using larger rice paper
3 sheets nori 6 if using larger rice paper
3 blocks curly instant noodles or Mie noodles
some white sesame
some neutral cooking oil

Put a large pot of salt water on the stove over high heat.
Meanwhile, peel the garlic and squeeze through a garlic press (or mince finely).
Mix the ingredients for the tteokbokki sauce together in a bowl and stir well.
Once the water boils, cook the noodles according to package instructions, ideally a little shorter because they will be subjected to more heat later. (One minute in the water is usually enough.)
Drain noodles and set aside. Once cooled a little, stir in the tteokbokki sauce.

Set aside a deep plate or bowl of water that is wider than your rice paper.
Prepare a surface for assembling the rolls. Do not use wood, it's too sticky!
Cut the nori leaves in such a way that they fit the rice paper, leaving a generous rim around the edges. (See visual guide and notes in the post above.)
If needed, cut the cheese so your slice(s) will cover the nori leaf more or less fully.

Repeat the following steps until you're out of ingredients. (See process photos!)
Dip the rice paper in water (one second is enough) and place it on the surface.
Sprinkle some white sesame seeds on the rice paper.
Place a pre-cut sheet of nori on top.
Next, roughly cover the nori with a slice of cheese (or 1.5 slices if needed).
Place some sauce-covered noodles on one side, covering less than half the cheese.
Start rolling from the side where the noodles are placed. Fold in the sides from left and right on that same side while rolling. Keep applying pressure as you go, finally wrap the opposite end of the rice paper around so it sticks to itself.
Set the finished rolls aside for frying.

If you're making more than two servings, preheat the oven to 80-100° C and place a plate inside to keep the rolls warm while the rest are being fried.
Put a generous amount of oil into a nonstick pan over medium high heat.
Fry the rolls in batches. You don't want them touching each other in the pan, as the rice paper rips easily.
Carefully flip the rolls individually 2-3 times, frying each side for about 2 minutes.
Repeat until all rolls are done and serve immediately.