Korean deep-fried seaweed glass noodle rolls

Enjoy your meal !

    • 80g of sweet potato glass noodles
    • Frying oil
    • One small carrot
    • One green onion
    • 2 seaweed sheets
    • A pinch of salt
    • A bit of black pepper
    • One teaspoon of sugar
    • 20g of flour
    • 20g of corn starch
    • 50ml of water
    • A pinch of salt
    • One tablespoon of soy sauce
    • One tablespoon of rice vinegar (or apple cider vinegar or white vinegar)
    • One tablespoon of chili pepper powder
    • One chive

Preparation of the seaweed glass noodle rolls:
Add the sweet potato glass noodles into a pan of boiling water during 7 minutes.
Wash and peel the carrot and cut it into julienne.
Wash the chive and cut it.


After 7 minutes in the boiling water, drain the sweet potato glass noodles and rinse them under cold water.
Let them drain for 10 minutes.


Add the sweet potato glass noodles in a bowl and cut them.
Add the sugar, the pinch of salt and a bit of black pepper and mix it.
Add the carrot and the chive and mix it.

Partager la recette

Cut each seaweed sheet in two.
Add the garnish on the two third of a seaweed sheet.
Roll it. You can add a bit of water at the edge of the seaweed sheet to seal it.
Cut each roll in three.


Preparation of the batter:
Heat the frying oil in a pan.
Add the flour, the corn starch, a pinch of salt and water into a bowl.
Mix them until the batter becomes smooth.


Put the rolls into the batter and add them to the hot frying oil.
When the rolls start to turn brown, remove them from the frying oil and put them on a kitchen towel.
Add the rolls into the hot frying oil a second time to get extra crispy rolls.
When the rolls are golden brown, remove them from the frying oil and put them on a kitchen towel.


Preparation of the sauce:
Mix soy sauce, rice vinegar, chili pepper powder and chopped chive.