Cheese Rice Paper Seaweed Rolls recipe - ingredients, nutrition and when to eat it
These Korean street food rolls are filled with seaweed, cheese, and glass noodles, wrapped in rice paper, and fried until crisp.
These Korean street food rolls are filled with seaweed, cheese, and glass noodles, wrapped in rice paper, and fried until crisp. They’re crunchy on the outside, chewy and savory inside. Enjoy them as a snack when you’re feeling peckish or serve them alongside tteokbokki.
Street food · 25 minutes to cook
Nutrition (per 346.3g serving): 2769.8 kcal · protein 6.3g · carbohydrate 35.9g · fat 282.6g · sodium 575.3mg
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: Don’t soak the rice paper for long; take it out while it’s still slightly firm so it’s easier to roll.
Tips: Drain the filling ingredients well to reduce oil splatter and help the outside crisp up.
Tips: Heat the oil until a small piece of rice paper floats to the surface right away.
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Ingredients (1 serving)
- Rice paper — 2 sheet
- Dried seaweed — 1 sheet
- Glass noodles — 25 g
- Mozzarella cheese — 20 g
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Cooking oil — 300 ml