Deep Fried Seaweed Spring Rolls (Gimmari)

Ingredients

• 3 eggs
• 450g (1lb) glass noodles (sweet potato noodles), cooked according to packet instructions
• 2 tbsp white sugar
• 2 tbsp roasted sesame oil
• 2 tbsp roasted sesame seeds, crushed
• 4 tsp soy sauce
• ½ tsp black pepper, freshly ground
• 1 ½ tsp salt
• ½ yellow pepper, julienned
• ½ red pepper, julienned
• 1 carrot, peeled and julienned
• 50g (2oz) long french beans, trimmed and julienned
• 100g (3 ½ oz) purple kale, stems removed and julienned
• 4 large seaweed sheets, cut into 20 x 10cm (8 x 4in) sheets
• Potato flour, for dusting
• Sea salt
• Pancake dipping sauce, to serve
• 40g (1 ½ oz) plain flour
• 100g (3 ½ oz) potato starch
• 20g (¾ oz) Korean rice flour
• 150ml (5fl oz) vodka
• 120ml (4fl oz) soda water, chilled
• Vegetable oil, for frying
• 75ml (2 ½ fl oz) soy sauce
• 1 ½ tbsp rice wine vinegar or mirin
• 1 tbsp roasted sesame oil
• 1 tbsp roasted sesame seeds, crushed
• 2 tsp gochugaru (korean chilli flakes)
• 1 ½ spring onions, finely chopped