Crispy Seaweed Rolls with Rice Paper
Crispy Seaweed Rolls with Rice Paper are filled with shrimp, glass noodles, and vegetables, then pan-fried until golden and crispy.
Ingredients
For the glass noodles
- 4 ounces glass noodles
- 3 cups hot water, for rehydration
For the seaweed rolls
- ½ pound small shrimp, deveined
- ¼ medium carrot, minced
- 2 stalks scallions, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 12 sheets roasted seaweed, (temaki nori)
- 2 tablespoons cooking oil
- Pinch of salt
For the rice paper
- 12 sheets rice paper
- 1 cup water
Instructions
- To 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 well and cut into 2-inch pieces.
- To make the filling: In a mixing bowl, combine the glass noodles, shrimp, carrot, scallions, soy sauce, and sesame oil. Mix until evenly combined.
- To assemble the rolls: Prepare the water for moistening the rice paper. Place one sheet of rice paper flat and brush a thin layer of water over both sides until just softened. Place one sheet of roasted seaweed in the center and add a spoonful of filling. Fold the bottom up, fold in the sides, and roll tightly. Repeat with the remaining ingredients.
- To pan-fry the rolls: Heat a pan over medium heat. Add the cooking oil and a pinch of salt. Add the rolls and pan-fry for about 5 minutes, turning as needed until golden and crispy on all sides. Cook in batches if necessary.
- To serve: Remove the rolls from the pan and serve immediately while hot and crispy. Enjoy with soy sauce, chili oil, or sweet and sour sauce.
Video
Notes
- Drain the glass noodles well: Excess moisture can make the filling and rice paper harder to work with.
- Don't over-soak the rice paper: Brush both sides with a thin layer of water. It will continue to soften as you assemble the rolls.
- Use roasted seaweed: Temaki nori is a great size and texture for these rolls.
- Keep the rolls separated: Moistened rice paper can stick together, so leave space between the rolls when assembling and cooking.
- Pan-fry in batches: Avoid overcrowding the pan so you can easily turn and crisp the rolls on all sides.
- Air-fryer option: Lightly coat the rolls with oil and air-fry at 375°F (190°C) for about 10–12 minutes, turning halfway through, until golden and crispy and the shrimp is fully cooked. Air fryers vary, so adjust the time as needed.
- Serve immediately: Rice paper is crispiest right after cooking.