Sung Si Kyung's Rice Paper Seaweed Rolls

• 1 handful (100g) glass noodles
• 3–4 sheets gimbap seaweed
• 10 sheets rice paper
• 1/3 large green onion
• 1 cheongyang chili pepper
• 1.5 tbsp soy sauce
• 1 tbsp sesame oil
• 1/3 tbsp sugar
• a pinch of salt
• a pinch of black pepper
• cooking oil, as needed

Recipe 🍳

Cooking tips 💡

• Rice paper becomes very sticky when wet, so if they touch in the pan they may tear; be sure to space them apart.
• Remove as much water as possible from the glass noodles before seasoning to prevent the rice paper from becoming soggy and bursting or causing oil splatters.
• If the glass noodle filling is too full, the sides may burst open, so adjust the amount to bite-sized portions and roll neatly to maintain a pretty shape.

Recommended for 🙋

• ⭐Those who want a clean, extremely crispy texture instead of the heaviness of flour frying mix and thick batter coating.
• ⭐Those who want to experience the charm of rice paper's shatteringly crispy and chewy texture.
• ⭐Those who want to serve carefully rolled, high-quality homemade Korean street-food-style fried snacks at the table.