Shrimp Seaweed Rolls recipe - ingredients, nutrition and when to eat it
These Korean-style snack rolls are made with shrimp and glass noodles wrapped in seaweed and fried until crisp.
These Korean-style snack rolls are made with shrimp and glass noodles wrapped in seaweed and fried until crisp. The crispy outside pairs well with springy shrimp and chewy noodles inside. Serve them with tteokbokki or fish cakes for an easy lunch or dinner.
Street food · 30 minutes to cook
Nutrition (per 378.7g serving): 2360.7 kcal · protein 15.7g · carbohydrate 43.3g · fat 230.9g · sodium 905mg
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 filling well so the seaweed doesn’t get soggy.
Tips: Don’t overfill the rolls, or the seaweed may split while frying. Spread the filling in a thin layer before rolling.
Tips: If the oil is too cool, the seaweed will absorb too much oil, so don’t add too many rolls at once.
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Ingredients (1 serving)
- Shrimp meat — 60 g
- Glass noodles — 25 g
- Dried seaweed — 2 sheet
- Flour — 2 Tbsp
- Water — 2 Tbsp
- Breadcrumbs — 2 Tbsp
- Cooking oil — 250 ml
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp