Perilla Seed and Vegetable Seaweed Rolls recipe - ingredients, nutrition and when to eat it
These Korean snack rolls are filled with vegetables and glass noodles tossed with nutty perilla seed powder, wrapped in seaweed, and fried until crisp.
These Korean snack rolls are filled with vegetables and glass noodles tossed with nutty perilla seed powder, wrapped in seaweed, and fried until crisp. The crisp seaweed pairs with tender noodles and vegetables, making them a tasty afternoon snack or light meal.
Street food · 35 minutes to cook
Nutrition (per 429.8g serving): 2817.5 kcal · protein 6.7g · carbohydrate 51.9g · fat 281.6g · sodium 238.2mg
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 well so the seaweed doesn’t get soggy.
Tips: A thin dab of batter on the seaweed seam is enough to hold the roll together.
Tips: Stir-fry any leftover filling in a pan and serve it on the side.
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Ingredients (1 serving)
- Glass noodles — 35 g
- Seaweed — 2 sheet
- Carrot — 0.2 pc
- Onion — 0.1 pc
- Spinach — 0.3 handful
- Perilla seed powder — 1 Tbsp
- Soy sauce — 0.5 tsp
- Sesame oil — 0.5 tsp
- Flour — 2 Tbsp
- Water — 2 Tbsp
- Cooking oil — 300 ml