Korean · Dinner
Crispy Fried Seaweed Rolls (Low-Calorie)
Rice paper is wrapped tightly around a seasoned julienne of carrot, cucumber, bell pepper and glass noodles bound with sesame oil and gochujang, then air-fried to a shattering crisp shell instead of deep-fried. Served with a light soy-vinegar dipping sauce, the rolls stay crunchy, savory and notably lighter than the standard fried version.
$3
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
335Calories
8.7gProtein
8.9gFat
56.1gCarbs
10.2gSugar
6.5gFiber
1480mgSodium
0mgChol
1.3gSat Fat
515mgPotassium
105mgCalcium
3.1mgIron
0mcgVitamin B12
28mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Julienne the carrot, cucumber and bell pepper into thin matchsticks. Soak the glass noodles in hot water for 8 minutes until pliable, then drain well.
2
Build
In a small bowl, toss the julienned vegetables, drained noodles, gochujang, sesame oil, rice vinegar, salt and sesame seeds until evenly coated.
3
Wrap
Dip one rice paper wrapper in warm water for 3 seconds until just softened. Lay flat, place a halved nori sheet on top, spoon a third of the filling along the lower edge and roll tightly.
4
Rest
Set the rolled wrappers seam-side down on a plate for 10 minutes to firm up and seal.
5
Crisp
Mist the rolls with cooking oil spray, arrange in a single layer in the air-fryer basket, and air-fry at 380°F (193°C) for 10 to 12 minutes, turning halfway, until blistered and golden.
6
Plate
Whisk the soy sauce, dipping rice vinegar, gochugaru and sugar together until sugar dissolves. Stir in the scallion sliced thin. Slice each roll in half diagonally, arrange on a plate, and serve with the dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g julienned mixed vegetables (carrot, cucumber, bell pepper)
- 44 sheets nori, halved
- 66 round rice paper wrappers
- 1.8 oz50g dry glass noodles (cellophane noodles), soaked and drained
- 2 tsp2 tsp gochujang
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp rice vinegar
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp toasted sesame seeds
- 2 tsp2 tsp cooking oil spray (for air-frying)
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar (for dipping sauce)
- 1 tsp1 tsp gochugaru
- 1/2 tsp1/2 tsp sugar
- 22 scallion
