Vegetable Seaweed Rolls recipe - ingredients, nutrition and when to eat it
Glass noodles and vegetables are wrapped in seaweed, coated in batter, and fried until crisp.
Glass noodles and vegetables are wrapped in seaweed, coated in batter, and fried until crisp. The savory outside and chewy filling make them a great match for tteokbokki or fish cakes. They’re just right for an afternoon snack or a simple dinner.
Street food · 35 minutes to cook
Nutrition (per 552g serving): 3655.5 kcal · protein 4.8g · carbohydrate 57.1g · fat 370.7g · sodium 237.1mg
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: After boiling the glass noodles, drain them well so the seaweed doesn’t get soggy.
Tips: A thin layer of batter and frying in small batches helps keep them crisp.
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Ingredients (1 serving)
- Glass noodles — 35 g
- Dried seaweed — 2 sheet
- Carrot — 0.3 pc
- Onion — 0.2 pc
- Garlic chives — 0.2 handful
- Soy sauce — 0.5 tsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 0.1 tsp
- Flour — 2 Tbsp
- Cornstarch — 1 Tbsp
- Water — 3 Tbsp
- Cooking oil — 400 ml