Seaweed Rolls with Rice Paper—The SECRET to PERFECTION!

By CiCi Li · 45 min

Ingredients

Instructions

1. Soak the glass noodles in 3 cups of hot water for about 3 minutes until softened, then drain them well.
2. Cut the drained noodles into pieces about 2 inches long.
3. In a large bowl, mix the noodles, shrimp, minced carrot, scallions, soy sauce and sesame oil until evenly combined.
4. Pour 1 cup of water into a dish for moistening the rice paper.
5. Lightly brush a thin layer of water over both sides of one sheet of rice paper, just until it begins to soften.
6. Place a sheet of roasted seaweed in the centre of the rice paper, add a spoonful of filling, fold the bottom over, fold in both sides and roll tightly. Repeat with the rest.
7. Heat a pan over medium heat with the cooking oil and a pinch of salt.
8. Add the rolls with space between them and pan-fry for about 5 minutes, turning as needed, until golden and crispy on all sides. Cook in batches if needed.

Summarized from CiCi Li's video. Watch it for the details.

More recipes with

ScallionRiceCarrotShrimpGlass noodleRoasted seaweed