Crispy Seaweed Rolls with Rice Paper

Crispy Seaweed Rolls with Rice Paper are crunchy, flavorful, and easy to make at home! I’ll walk you through every step—from prepping the ingredients to rolling and pan-frying them to golden perfection. Stay tuned to the end to see just how delicious they turn out!

Recipe

Serving: 12
Prep time: 20 minutes
Cook time: 5 minutes

For the glass noodles:
4 oz glass noodles
3 cups hot water, for rehydration

For the seaweed rolls:
1/2 pound of small shrimp, deveined shrimp
1/4 medium carrot, minced
2 stalks scallions, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1 cup water, for rice
12 sheets roasted seaweed (temaki nori)
2 tablespoons oil
Pinch of salt

For the rice paper
12 sheets rice paper
1 cup water

Instructions

1. Rehydrate the glass noodles:

• Place the glass noodles in a bowl and pour in the hot water. Soak for about 3 minutes until softened.
• Drain and cut the noodles into 2-inch pieces.

2. Make the filling:

• In a mixing bowl, combine the glass noodles, shrimp, carrot, scallions, soy sauce, and sesame oil.

3. Assemble the rolls:

• Prepare a bowl with 1 cup of water to moisten the rice paper.
• Place a sheet of rice paper flat and brush a thin layer of water on both sides until just softened.
• Place a sheet of roasted seaweed in the center, then add a spoonful of the filling.
• Fold the bottom up, fold in the sides, and roll tightly. Repeat with the remaining rolls.

4. Pan-fry and serve:

• In a pan over medium heat, add the oil and a pinch of salt.
• Add the rolls and pan-fry for about 5 minutes, turning to crisp all sides.
• Remove and repeat with the rest. Serve hot and enjoy!

Tips & notes

• Rice paper: Avoid over-soaking the rice paper—just brush on a thin layer of water to soften. Too much moisture can cause the oil to splatter during frying.
• Salt in the pan: Sprinkling salt before pan-frying helps absorb excess moisture and minimizes oil splatter. You can also use a dusting of flour instead.
• Seaweed: Use temaki nori sheets (roasted seaweed for hand rolls); they’re the perfect size and texture for this recipe.
• Dipping sauces: These rolls pair wonderfully with soy sauce, chili oil, or sweet and sour sauce.