Fried Seaweed Rolls recipe - ingredients, nutrition and when to eat it
Fried Seaweed Rolls are a snack-shop favorite made by wrapping glass noodles in seaweed and frying them until crisp.
Fried Seaweed Rolls are a snack-shop favorite made by wrapping glass noodles in seaweed and frying them until crisp. Their savory seaweed aroma and chewy filling make them a great side with tteokbokki or a simple meal.
Street food · 30 minutes to cook
Nutrition (per 431.7g serving): 3610 kcal · protein 3g · carbohydrate 51.9g · fat 368.3g · sodium 523.7mg
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: Too much glass noodle filling makes the seaweed hard to roll and can cause the rolls to burst while frying.
Tips: After rolling them, let them sit for about 5 minutes so the edges seal well.
Tips: If the oil is too cool, the coating can absorb too much oil, so don’t overcrowd the pan.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Glass noodles — 35 g
- Gim (seaweed) for kimbap — 1 sheet
- Flour — 2 Tbsp
- Cornstarch — 1 Tbsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp
- Cooking oil — 400 ml