Deep Fried Seaweed Spring Rolls (Gimmari) | Recipes | Judy Joo

Name: Deep Fried Seaweed Spring Rolls (Gimmari) | Recipes | Judy Joo
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

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- First, make an omelet by whisking the eggs together with a pinch of salt. Place a non-stick frying pan over a medium–low heat and drizzle with oil.

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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