Korean · Lunch
Crispy Fried Seaweed Rolls
Crispy fried seaweed rolls made by wrapping seasoned glass noodles, carrot, and cabbage in nori sheets, dipping in a light rice-flour batter, and deep-frying until the wrapper turns shatteringly crisp. Served hot with a soy-vinegar dipping sauce and toasted sesame seeds, offering a savoury, umami-rich vegetable-forward snack rooted in Korean anju-style bar food.
$4
20 minsPrep
8 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
612Calories
8.9gProtein
32.8gFat
68.4gCarbs
6.1gSugar
4.6gFiber
1380mgSodium
0mgChol
3.9gSat Fat
420mgPotassium
75mgCalcium
2.4mgIron
0mcgVitamin B12
9mgVitamin C
vegetarian
vegan
rich-umami
thirty-min-meals
all-time-classics
vegan
Instructions
1
Prep
Julienne carrot and thinly shred cabbage. Toss with soy sauce and sesame oil until softened, about 2 minutes.
2
Build
Lay nori shiny-side down, spread half the glass noodles and vegetable mix in a line, roll tightly, and seal with water. Repeat with the second sheet.
3
Rest
Set rolls seam-side down on a plate and let firm up at room temperature for 10 minutes.
4
Fry
Heat vegetable oil in a small deep pot over medium-high heat to 175°C. Dip each roll in batter, lower into oil, and fry for 4 to 5 minutes, turning once, until deep golden.
5
Plate
Drain rolls on paper towels for 1 minute. Mix dipping sauce ingredients. Slice rolls into bite-sized pieces, arrange on a plate, scatter sesame seeds over top, and serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g, cooked glass noodles (dangmyeon)
- 44 sheets nori, full-size
- 2.8 oz80g carrot
- 2.8 oz80g cabbage
- 1 tbsp1 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 1/2 cup60g rice flour
- 4 tbsp32g cornstarch
- 2/3 cup160ml cold water, for batter
- 2 cup480ml vegetable oil, for frying
- 2 tsp2 tsp toasted sesame seeds
- 2 tbsp30ml soy sauce, for dipping sauce
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sugar-white
- 1/2 tsp1/2 tsp gochugaru
