Crispy Vegetable Seaweed Rolls recipe - ingredients, nutrition and when to eat it
Glass noodles and vegetables are wrapped in seaweed and fried until golden. The outside is crisp while the filling is pleasantly chewy, making them a great…
Glass noodles and vegetables are wrapped in seaweed and fried until golden. The outside is crisp while the filling is pleasantly chewy, making them a great match for tteokbokki or brothy dishes. They’re just right for a midday snack or an easy dinner.
Street food · 30 minutes to cook
Nutrition (per 401.5g serving): 2756.8 kcal · protein 3.3g · carbohydrate 45g · fat 278.7g · sodium 240mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the filling ingredients well so the seaweed doesn’t get soggy.
Tips: Brush a little flour slurry along the edge of the seaweed and press it closed so it stays sealed while frying.
Tips: Check the oil temperature by dropping in a small piece of glass noodle; it should rise to the surface right away.
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Ingredients (1 serving)
- Glass noodles — 35 g
- Gim sheets for gimbap — 1 sheet
- Carrot — 20 g
- Onion — 20 g
- Chives — 15 g
- Soy sauce — 0.5 tsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 0.1 tsp
- Flour — 1 Tbsp
- Water — 1 Tbsp
- Breadcrumbs — 1 Tbsp
- Cooking oil — 300 ml