Korean Fried Seaweed Rolls | Asian Inspirations

Ingredients

• 80g sweet potato noodles, soak for 30 minutes
• 40g carrot, diced finely
• 30g Asian chives, chopped into 1cm lengths
• ½ tsp sugar
• 1 tbsp light soy sauce
• ½ tsp sesame oil
• 1 tsp salt
• ¼ tsp pepper
• 3 sheets of nori (seaweed), cut into halves
• 1 egg white
• 130g potato starch
• 165ml water
• 1 tbsp cooking oil
• Cooking oil for deep frying
• 1 ½ tbsp light soy sauce
• ½ gochugaru
• ¼ tbsp rice vinegar
• 1 stalk spring onion, chopped
• ½ tbsp sesame seeds