Cook the instant noodles according to the package instructions, but stop 1 minute early to retain their firmness. Drain and set aside.

Fill a shallow dish with warm water and dip each rice paper sheet in until pliable, about 10-20 seconds. Lay on a clean surface.

Spoon a portion of cooked noodles and a sprinkle of mozzarella cheese onto the center of the rice paper. Fold the sides and roll tightly, sealing with water.

Heat a splash of oil in a skillet over medium-high heat. Add dumplings seam side down and cook for 2-3 minutes until golden brown. Flip and repeat.

Arrange dumplings on a platter. Garnish with seaweed squares and serve with dipping sauces.