Crispy Potato Seaweed Rolls recipe - ingredients, nutrition and when to eat it
These popular Korean street food rolls are made by wrapping thinly sliced potatoes in seaweed and deep-frying them until crisp.
These popular Korean street food rolls are made by wrapping thinly sliced potatoes in seaweed and deep-frying them until crisp. Mild potatoes, savory seaweed, and a crunchy coating make them a great side for tteokbokki or an afternoon snack.
Street food · 25 minutes to cook
Nutrition (per 182g serving): 375.8 kcal · protein 5.2g · carbohydrate 36.7g · fat 23.2g · sodium 358.8mg
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: Pat the shredded potatoes thoroughly dry so the seaweed doesn't get soggy and the batter sticks well.
Tips: Slice the potatoes thinly and evenly; thick pieces take longer to cook through.
Tips: If the oil is too cool, the coating can absorb too much oil.
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)
- Potato — 100 g
- Seaweed — 2 sheet
- All-purpose flour — 2 Tbsp
- Water — 2 Tbsp
- Salt — 0.2 tsp
- Potato starch — 1 Tbsp
- Cooking oil — 25 ml