Seaweed Rolls with Rice Paper—The Secret to Perfection!

De CiCi Li · 45 min

Ingredientes

Preparación

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.

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