Tuna and Perilla Seaweed Rolls recipe - ingredients, nutrition and when to eat it
These crispy fried rolls are a popular Korean snack made by wrapping tuna and chopped vegetables in perilla leaves, then rolling them in seaweed.
These crispy fried rolls are a popular Korean snack made by wrapping tuna and chopped vegetables in perilla leaves, then rolling them in seaweed. Savory tuna, fragrant perilla, and crisp seaweed make them a great choice for a light lunch or dinner.
Street food · 25 minutes to cook
Nutrition (per 421g serving): 2721.1 kcal · protein 14.6g · carbohydrate 22.5g · fat 280.2g · sodium 309mg
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 tuna well to keep the seaweed from getting soggy.
Tips: Brush a thin layer of flour paste along the edge of the seaweed so the roll stays sealed while frying.
Tips: Don't overfill the rolls, or the seaweed may split; use about a spoonful of filling in each.
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Ingredients (1 serving)
- Canned tuna — 0.5 can
- Perilla leaves — 4 pc
- Dried seaweed — 2 sheet
- Onion — 0.1 pc
- Carrot — 0.1 pc
- Mayonnaise — 1 tsp
- Dumpling wrappers — 2 sheet
- Flour — 1 Tbsp
- Water — 1 Tbsp
- Cooking oil — 300 ml