Learn how to make the perfect crispy seaweed rolls with rice paper — From prepping to wrapping and pan-frying to crispy perfection. I’ll walk you through every step. Stay tuned to the end and see how delicious they are!
Recipe
Serving: 12
Prep time: 20 minutes
Cook time: 5 minutes
For the glass noodles:
4 oz glass noodles
3 cups hot water, for rehydrating
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
To rehydrate the glass noodles:
- In a bowl, add the glass noodles and pour the hot water inside. Soak for about 3 minutes until softened. Drain. Cut the glass noodles into about 2-inch pieces.
To combine the filling:
- In a mixing bowl, mix together the glass noodles, small deveined shrimp, carrot, scallions, soy sauce, and sesame oil.
To assemble:
- Place a sheet of rice paper flat.
- Prepare 1 cup of water for the rice paper. Brush a thin layer of water on the rice paper on both sides until softened. (This is an important cooking tip: the oil will splatter a lot when the rice paper has too much moisture on it, so we want to avoid that.)
- Add the roasted seaweed in the center. Followed by the glass noodles and shrimp filling.
- Fold the bottom corner up, then the sides toward the center, and roll it up all the way. Repeat with the rest.
To pan-fry the seaweed rolls and serve:
- In a pan over medium heat, add the oil, and sprinkle with the salt. (Here’s another cooking tip: Salt will season the rolls and help absorb some moisture, so the oil won’t splatter as much. You can also use flour for this.)
- Transfer the seaweed rolls to the pan. Pan-fry until crispy on every side, about 5 minutes. Remove and do the same with the rest.
