Korean Fried Seaweed Rolls
Crunchy on the outside and flavorful inside, these Korean Fried Seaweed Rolls are the ultimate snack, served with a tangy dipping sauce.
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Cooking tools:
- Deep-fry thermometer
- Spider strainer
- Cooling rack
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Pot
- Colander
- Stove
- Spoon
- Paper towel
- Plate
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
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