Rice Paper Seaweed Rolls recipe - ingredients, nutrition and when to eat it
These snack-shop rolls are filled with glass noodles and vegetables wrapped in seaweed, then covered in rice paper and fried until crisp.
These snack-shop rolls are filled with glass noodles and vegetables wrapped in seaweed, then covered in rice paper and fried until crisp. They’re crunchy outside and chewy inside, making a nice afternoon snack or simple meal.
Street food · 30 minutes to cook
Nutrition (per 359.3g serving): 2742.8 kcal · protein 2.1g · carbohydrate 41.8g · fat 279.1g · sodium 665.1mg
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: Dip the rice paper briefly; soaking it too long can make it tear or stick to itself.
Tips: Place the rolls seam-side down in the hot oil to help them hold their shape.
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Ingredients (1 serving)
- Glass noodles — 35 g
- Nori — 1 sheet
- Rice paper — 2 sheet
- Carrot — 15 g
- Garlic chives — 10 g
- Soy sauce — 0.5 Tbsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Cooking oil — 300 ml