Shrimp and Cheese Seaweed Rolls recipe - ingredients, nutrition and when to eat it
This Korean snack-shop treat is made by mixing shrimp and cheese with glass noodles, rolling them in seaweed, and frying until crisp.
This Korean snack-shop treat is made by mixing shrimp and cheese with glass noodles, rolling them in seaweed, and frying until crisp. The outside is savory and crunchy, while the springy shrimp and creamy cheese inside make a lovely pairing. It’s great as an afternoon snack or alongside a Korean snack-shop meal.
Street food · 30 minutes to cook
Nutrition (per 419g serving): 2809.1 kcal · protein 19.1g · carbohydrate 37.6g · fat 281g · sodium 150.9mg
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: Roll the seaweed tightly and let it sit briefly so the filling is less likely to escape while frying.
Tips: If the oil isn’t hot enough, the seaweed rolls can absorb too much oil. Drop in a small piece of breadcrumbs; if it floats right away, the oil is ready for frying.
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Ingredients (1 serving)
- Shrimp — 60 g
- Glass noodles — 25 g
- Seaweed sheets — 2 sheet
- Mozzarella cheese — 20 g
- Potato starch — 1 Tbsp
- Water — 1 Tbsp
- Breadcrumbs — 2 Tbsp
- Cooking oil — 300 ml