Shrimp, Perilla, and Seaweed Rolls recipe - ingredients, nutrition and when to eat it
These Korean snack-shop-style rolls are filled with glass noodles and shrimp, wrapped in perilla leaves and seaweed, then fried until crisp.
These Korean snack-shop-style rolls are filled with glass noodles and shrimp, wrapped in perilla leaves and seaweed, then fried until crisp. Juicy shrimp add a springy bite between the nutty seaweed and fragrant perilla. They’re great for an afternoon snack or alongside tteokbokki.
Street food · 30 minutes to cook
Nutrition (per 383.7g serving): 2743.6 kcal · protein 10.1g · carbohydrate 36.2g · fat 277.7g · sodium 235.2mg
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 cooked glass noodles well so the rolls don’t turn soggy.
Tips: Lay the shrimp lengthwise so you can see the filling when you bite into a roll.
Tips: The oil is ready for frying when a piece of breadcrumbs rises right away and bubbles gently.
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Ingredients (1 serving)
- Shrimp — 3 pc
- Glass noodles — 25 g
- Perilla leaves — 2 sheet
- Seaweed — 1 sheet
- Flour — 1 Tbsp
- Water — 1 Tbsp
- Breadcrumbs — 2 Tbsp
- Egg — 0.3 pc
- Cooking oil — 300 ml
- Salt — 0.1 tsp
- Ground black pepper — 0.1 tsp