Make Crispy Seaweed Rolls with Rice Paper Like a Chef!

Von CiCi Li · 45 Min.

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Zubereitung

1. Soak the glass noodles in 3 cups of hot water for about 3 minutes until softened, then drain well and cut into roughly 2-inch pieces.
2. In a large bowl, combine the noodles, shrimp, minced carrot, scallions, soy sauce and sesame oil, mixing until evenly distributed.
3. Brush a thin layer of water over both sides of a rice paper sheet, just until it starts to soften. Place a roasted seaweed sheet in the centre, add a spoonful of filling, fold the bottom over, fold in both sides and roll tightly. Repeat with the remaining ingredients.
4. Heat a pan over medium heat with the cooking oil and a pinch of salt. Add the rolls, leaving space between them, and pan-fry for about 5 minutes, turning as needed, until golden and crisp on all sides. Cook in batches if needed.

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