Cheese Seaweed Rolls recipe - ingredients, nutrition and when to eat it
These Korean street-food rolls are filled with cheese and glass noodles, then fried until crisp.
These Korean street-food rolls are filled with cheese and glass noodles, then fried until crisp. The outside is crunchy, the filling is chewy, and the cheese melts into a rich, savory bite—perfect for a simple late-night snack or a craving for street food.
Street food · 30 minutes to cook
Nutrition (per 255g serving): 796.6 kcal · protein 10.8g · carbohydrate 77.3g · fat 48.7g · sodium 622.3mg
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: Let the seaweed rolls rest for about 5 minutes before frying so they don’t come undone.
Tips: Keep the batter coating thin so the seaweed stays nicely crisp.
Tips: Since the cheese may ooze out, fry the rolls seam-side down first.
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Ingredients (1 serving)
- Glass noodles — 60 g
- Cheese — 30 g
- Dried seaweed — 3 sheet
- Carrot — 15 g
- Onion — 20 g
- Garlic chives — 10 g
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- All-purpose flour — 2 Tbsp
- Cornstarch — 1 Tbsp
- Cooking oil — 3 Tbsp
- Water — 50 ml