Vegetable Seaweed Rolls recipe - ingredients, nutrition and when to eat it
Vegetable seaweed rolls are made by wrapping vegetables like carrots, garlic chives, and cabbage in seaweed and frying them until crisp.
Vegetable seaweed rolls are made by wrapping vegetables like carrots, garlic chives, and cabbage in seaweed and frying them until crisp. The savory seaweed and sweet vegetables make a light, snack-like side.
Vegetables · 25 minutes to cook
Nutrition (per 421g serving): 2682.4 kcal · protein 6g · carbohydrate 28.8g · fat 276.8g · sodium 85.7mg
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: Pat the vegetables dry and slice them thinly so the seaweed doesn’t get soggy easily.
Tips: If the oil is too cool, the batter can soak up a lot of oil. Drop in a small piece of batter to check that it rises to the surface right away.
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Ingredients (1 serving)
- Seaweed sheets — 2 sheet
- Carrot — 0.3 pc
- Garlic chives — 0.3 handful
- Cabbage — 0.5 cup
- All-purpose flour — 2 Tbsp
- Water — 2 Tbsp
- Breadcrumbs — 0.3 cup
- Cooking oil — 300 ml