Crispy Seaweed Rolls always remind me of my grandmother’s kitchen. She would lay out the seaweed sheets, spread the filling, and roll them with steady hands. The smell of sesame oil and crispy rice filled the air as she fried them in a pan. I loved watching the rolls turn golden brown, knowing that soon, I would get the first bite. Crispy Seaweed Rolls were more than just a snack—they were a little taste of home.
The Perfect Crunch
The best part of Crispy Seaweed Rolls is the crunch. The thin seaweed wraps around a soft, flavorful filling, making every bite delicious. When fried, the seaweed turns light and crispy, almost melting in your mouth. I like to fill mine with seasoned vegetables, shrimp, or even a bit of spicy tuna. A quick dip in soy sauce or chili oil makes them even better.
Making Them at Home
I still make Crispy Seaweed Rolls the way my grandmother did. I spread the filling, roll them tightly, and seal the edges with a little water. Then, I fry them until they turn a perfect golden brown. The smell takes me back to my childhood, standing beside her, waiting for my turn to taste. Now, I share them with my family, just like she did with me.
A Snack for Every Occasion
These crispy rolls are perfect for any time of day. They make a great appetizer, a fun snack, or even a light meal. Sometimes, I make a big batch and keep them in the freezer, ready to fry whenever I want. No matter when I eat them, they always bring back warm memories of my grandmother’s love and care.
Table of Contents
Chef’s Notes- Crispy Seaweed Rolls
- Noodle Preparation: Ensure the glass noodles are fully drained before mixing with seasonings to prevent excess moisture, which can make rolling difficult.
- Batter Consistency: Let the potato starch and water separate before mixing in oil and egg white. This creates a light, crispy texture when fried.
- Proper Sealing: Lightly wet the edge of the seaweed sheet before rolling to help it stick, preventing the rolls from unraveling during frying.
- Frying Tips: Fry in small batches and avoid overcrowding the pan to maintain an even, golden crispiness. Use deep fryer chopsticks to separate any rolls that stick together.
- Double Frying for Extra Crispiness: A second quick fry (30 seconds to 1 minute) after the first drain enhances crunchiness, just like traditional Korean street food vendors do.
- Keeping Oil Clean: Use a fine-mesh skimmer to remove small batter bits from the oil to prevent burning and maintain a clean frying process.
- Customizable Fillings: Experiment with different vegetables or even proteins like marinated tofu or shrimp for a twist on the classic gimmari.
- Serving Pairings: These rolls taste best fresh and crispy! Pair them with spicy tteokbokki, kimchi, or a simple soy dipping sauce with garlic and vinegar.
Crispy Seaweed Rolls
4
20
minutes10
minutes288
kcal10
minutes40
minutesDive into the delicious world of Korean street food with these Crispy Seaweed Rolls! Perfectly crunchy on the exterior and delightfully chewy inside, these homemade gimmari are a crowd-pleaser. Whether you’re pairing them with spicy tteokbokki or enjoying them as a standalone snack, their irresistible texture and savory flavors will have you craving more. Quick to prepare and customizable with your favorite vegetables, this recipe brings authentic Korean vibes straight to your kitchen. Get ready to impress your family and friends with this mouthwatering, easy-to-follow dish that combines tradition with modern taste.
Ingredients
- Main Ingredients
1 sheet dried seaweed split lengthwise
4 ounces Korean glass noodles
1.5 ounces finely diced carrots optional
0.35 ounces finely chopped garlic chives optional
Canola oil for frying
- Sauce
1 tablespoon regular soy sauce
1 teaspoon fine sea salt
1/4 teaspoon sesame oil
Freshly ground black pepper to taste
- Batter
1 cup potato starch or cornstarch
3/4 cup water
1 tablespoon cooking oil or sifted cornstarch
1 egg white sifted
- Alternative Ingredients:
Seaweed: Nori sheets as a substitute
Glass Noodles: Shirataki noodles if unavailable
Carrot: Zucchini or bell peppers as a replacement
Garlic Chives: Green onions or regular chives can be used
Soy Sauce: Tamari for a gluten-free option
Potato Starch: Cornstarch or rice flour can replace
Egg White: Aquafaba chickpea brine for a vegan alternative
Directions
- Prepare Noodles – Begin by soaking the glass noodles in a large bowl of water for 10 minutes until they soften. After soaking, bring a pot of water to medium-high heat and boil the noodles for 5 minutes. Once cooked, drain the noodles using a colander and rinse them under cold water to stop the cooking process. Allow the noodles to sit and drain for an additional 5-10 minutes, ensuring they are well-hetted and manageable.
- Make the Batter – In a medium-sized bowl, combine one cup of potato starch with three-quarters of a cup of water. Gently flatten the starch mixture with a spatula without stirring or whisking, then set it aside on the kitchen bench. Let the mixture sit undisturbed for 10-20 minutes to allow the water and starch to separate. After separation, discard the water and mix the remaining starch with one tablespoon of cooking oil and one sifted egg white until smooth. Set this batter aside for later use.
- Mix Sauce and Noodles – In a small bowl, thoroughly combine the soy sauce, fine sea salt, sesame oil, and a few sprinkles of ground black pepper. In the bowl containing the drained noodles, add the finely diced carrots and garlic chives, then pour in the prepared sauce. Mix all ingredients well using your hands to ensure an even distribution of flavors.
- Assemble Seaweed Rolls – Take a halved seaweed sheet and place a portion of the noodle and vegetable mixture on it, covering approximately two-thirds of the sheet. Carefully roll the seaweed tightly, wetting the top edge with a little water to seal the roll. Repeat this process until all ingredients are used, then cut each roll into three even-sized pieces using scissors.
- Fry the Rolls – Heat a deep fryer or a cast iron skillet filled with canola oil to 350°F (175°C), which should take about five minutes. Before frying, stir the batter to ensure consistency. Coat each seaweed roll in the batter, then gently place them in the hot oil. Fry for 1-2 minutes until golden and crispy, being careful not to overcrowd the fryer. Use deep fryer chopsticks to separate any sticking rolls. Remove the fried rolls and place them on kitchen paper towels to drain excess oil. For extra crunch, fry the rolls a second time for an additional 30 seconds to 1 minute.
- Serve and Enjoy – Serve the crispy seaweed rolls immediately, either on their own or paired with spicy tteokbokki or a Korean soy dipping sauce for an authentic touch. Enjoy your homemade Korean street food delight!
Equipment
- Chef’s Knife
- Cutting Board
- mixing bowls
- measuring cups and spoons
- colander
- cast iron skillet
Nutrition Facts
- Calories: 288kcal
- Fat: 4g
- Saturated Fat: 0.4g
- Cholesterol: 15mg
- Sodium: 778mg
- Potassium: 408mg
- Carbohydrates: 58g
- Fiber: 4g
- Sugar: 2g
- Protein: 4g
- Vitamin A: 1768IU
- Vitamin C: 4mg
- Calcium: 40mg
- Iron: 1.2mg
FAQs- Crispy Seaweed Rolls
Why are my seaweed rolls falling apart when frying?
Ensure the rolls are tightly wrapped and the seaweed edges are sealed with water. Also, avoid overfilling with noodles.
Can I make these ahead of time?
Yes! You can assemble the rolls and refrigerate them for up to 6 hours before frying. For best results, fry just before serving.
What can I use instead of glass noodles?
Shirataki noodles or rice vermicelli can work, though the texture will differ slightly.
Can I bake or air-fry these instead of deep-frying?
Yes! Brush the rolls lightly with oil and air-fry at 375°F (190°C) for 8-10 minutes, flipping halfway. They won’t be as crispy as deep-fried but still delicious.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or oven at 375°F (190°C) for 5 minutes to restore crispiness.
