Sung Si Kyung's Rice Paper Seaweed Rolls
Instead of frying batter, these handmade seaweed rolls are wrapped in rice paper for an incredibly crispy and chewy texture with a crunchy outside and moist inside, using less oil.
Ingredients needed 2 servings
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.
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