Fried Seaweed Rolls recipe - ingredients, nutrition and when to eat it
Fried seaweed rolls are made by wrapping lightly soy-seasoned glass noodles in seaweed and frying them until crisp.
Fried seaweed rolls are made by wrapping lightly soy-seasoned glass noodles in seaweed and frying them until crisp. Crunchy outside and chewy inside, they are perfect when you want a simple plate of Korean street food for lunch or dinner.
Street food · 35 minutes to cook
Nutrition (per 169.2g serving): 397.5 kcal · protein 4g · carbohydrate 58.7g · fat 16.4g · sodium 429.4mg
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 glass noodles well so the batter does not become watery and the rolls hold together.
Tips: Let the filling cool completely before placing it on the seaweed so the seaweed does not turn soggy.
Tips: Adding too many at once lowers the oil temperature, so fry 2–3 at a time.
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Ingredients (1 serving)
- Glass noodles — 40 g
- Roasted seaweed — 2 sheet
- Onion — 20 g
- Carrot — 15 g
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 1 pinch
- All-purpose flour — 2 Tbsp
- Potato starch — 1 Tbsp
- Water — 45 ml
- Cooking oil — 1 Tbsp