Pollock Roe Mayo Seaweed Rolls recipe - ingredients, nutrition and when to eat it
These crispy fried seaweed rolls are a popular Korean snack made with glass noodles tossed in pollock roe mayonnaise.
These crispy fried seaweed rolls are a popular Korean snack made with glass noodles tossed in pollock roe mayonnaise. The rich mayo and salty roe make them easy to enjoy one bite at a time. They’re great for an afternoon snack or as a simple side to a light meal.
Street food · 30 minutes to cook
Nutrition (per 412g serving): 2916 kcal · protein 9.6g · carbohydrate 57.6g · fat 288g · sodium 523.6mg
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: The salted pollock roe adds plenty of seasoning, so you don’t need to add salt to the filling.
Tips: Drain the glass noodles well so the filling doesn’t get watery and is easier to roll.
Tips: To keep the rolls from coming undone, place them seam-side down for a little while after rolling.
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Ingredients (1 serving)
- Glass noodles — 35 g
- Dried seaweed sheets — 2 sheet
- Salted pollock roe — 20 g
- Mayonnaise — 1 Tbsp
- All-purpose flour — 2 Tbsp
- Water — 2 Tbsp
- Breadcrumbs — 3 Tbsp
- Cooking oil — 300 ml