Korean · Lunch
Crispy Fried Seaweed Rolls (Gluten-Free)
Crispy fried nori rolls stuffed with seasoned carrot, shiitake mushroom, and cabbage, coated in gluten-free rice-flour batter and rice crumbs, then deep-fried until golden and shattered. Served with a tamari-sesame dipping sauce and scallion garnish.
$4
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
385Calories
8.2gProtein
22.1gFat
39.8gCarbs
4.3gSugar
5.1gFiber
975mgSodium
0mgChol
2.9gSat Fat
485mgPotassium
82mgCalcium
2.9mgIron
0mcgVitamin B12
13mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Julienne carrot, thinly slice shiitake mushroom, and finely shred cabbage and scallion so pieces are similar in size for even cooking.
2
Sauté sesame oil over medium heat, add minced garlic, carrot, mushroom, and cabbage, cooking 3–4 minutes until cabbage wilts and mushroom softens. Season with salt and cool 10 minutes.
3
Lay a nori sheet on a bamboo mat, spread half the cooled filling in a strip along the bottom edge, roll tightly into a log, and seal the edge with water. Repeat with the second sheet.
4
Heat vegetable oil in a pot to 350°F (175°C) over medium-high heat and fry the rolls 3–4 minutes, turning occasionally, until the coating is golden brown and crisp.
5
Plate
Lift rolls onto a paper towel-lined plate, drain 1 minute, slice into rounds, arrange on a plate. Stir tamari, rice vinegar, and sesame seeds in a bowl; serve as dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 sheets (20g) nori
- 160g160g carrot
- 120g120g shiitake mushroom
- 140g140g cabbage
- 2 clove2 clove garlic
- 2 tsp2 tsp sesame oil
- 1/2 tsp1/2 tsp salt
- 1/2 cup60g rice flour
- 4 tbsp30g cornstarch
- 1/2 cup120ml cold water
- 2/3 cup70g panko-style rice crumbs (gluten-free rice breadcrumbs)
- 1 1/2 cup360ml vegetable oil, for frying
- 2 tbsp30ml tamari (gluten-free soy sauce)
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sesame seeds
- 22 scallion
