Prepare seaweed and rice paper.

Cut the seaweed into quarters using kitchen scissors.

Warm the japchae in a pan with cooking oil.

Soak the rice paper in lukewarm water and place a piece of seaweed on top.

Place an adequate amount of japchae on the seaweed and roll tightly.

Heat cooking oil in a pan and fry the rolls until crispy.

Cut the rolls into bite-sized pieces and plate them.