3 Ways to Make Crispy Fried Seaweed Spring Rolls, Delicious and Super Easy

Blanch the noodles

Boil water and briefly blanch 2 packs of instant noodles for 2 minutes until soft, then remove the noodles and soak them in cold water for 1 minute. After that, drain the noodles in a colander.

Prepare the batter

Put 150g of flour, 1 egg yolk into a bowl, then gradually pour in 50ml of water and stir until the mixture is well combined.

Mix the noodles

Add the blanched noodles from step 1 into the bowl, pour in half a sachet of seasoning that comes with the noodles, and mix well.

Seaweed Roll

Place the seaweed sheet on a flat surface, add the vermicelli and roll it up. Use scissors (knife) to cut into 2 – 3 bite-sized pieces.

Fry the Seaweed

Coat the rolled vermicelli in crispy batter, then dip it into the pre-prepared egg flour mixture from step 2.

Add enough cooking oil to submerge the rolls, turn the heat to medium, wait for the oil to heat up, then add the coated vermicelli rolls to fry for 3 – 5 minutes.

Finished Product

Crispy seaweed spring rolls with a golden, crunchy batter, soft vermicelli soaked in flavor served with soy sauce, chili sauce, or plum sauce according to taste.

Cook the noodles

Soak the noodles in water for 30 minutes to soften them.

Add the noodles to a pan with 30ml of water, 2 tablespoons of soy sauce, 1 tablespoon of sugar, and 1 tablespoon of sesame oil, and cook over medium heat, stirring until the mixture is well combined and the water evaporates.

Fry the eggs and ham

Crack 2 eggs into a bowl and beat them well.

Pour the beaten eggs into the pan in a thin layer and fry over medium heat, then transfer to a plate.

Next, cut the ham into small strips and fry until golden brown.

Mix the batter

Put 70gr of frying flour and 70ml of water into a bowl and mix until the mixture thickens.

Wrap the seaweed

Spread the seaweed on a specialized bamboo mat, evenly distribute the noodles over the seaweed. Then add eggs, pickled radish, crab stick, jambon, and roll it up tightly.

Fry the seaweed

Evenly coat the seaweed noodle roll in the pre-prepared crispy batter mixture from step 3, then deep fry over medium heat for 3 – 5 minutes, then turn off the heat and remove to drain the oil.

Final product

With just a few simple steps, you can enjoy a delicious and attractive seaweed noodle roll with eggs and sausage. Let’s make it right away.

Prepare the ingredients

Wash the carrot thoroughly, dice it, and place it in a bowl.

Wash the Poaro onions. Then cut off the roots, rinse with water, and chop the roots and leaves separately.

Stir-fry the filling

Place a pan on the stove, set the heat to medium, and sequentially add the following ingredients to the pan: 1 tablespoon of cooking oil, 1 tablespoon of Poaro roots, 1/2 carrot, and 1 tablespoon of Poaro leaves.

Stir-fry the ingredients until they are slightly cooked, then turn off the heat.

Mix the vermicelli

After purchasing the vermicelli, soak it in water, then blanch it in boiling water and soak it in cold ice water. Place the vermicelli in a bowl and cut it into short pieces.

Next, add 2 tablespoons of sesame oil, 2 tablespoons of soy sauce, 1 teaspoon of sugar, and the stir-fried filling into the bowl and mix well.

Roll the seaweed

Lay a sheet of seaweed on a clean cutting board, place the mixed vermicelli on it, and roll it up tightly.

Prepare the batter

Add 4 tablespoons of crispy frying flour and 2 tablespoons of water into a bowl, mix well until the mixture thickens.

Fry the seaweed

Gradually dip each piece of seaweed into the prepared batter. Place them in a frying pan over medium heat for the first time, then remove.

Next, fry them a second time to make the seaweed crispier.

Finished Product

Crispy fried vegetarian seaweed rolls are delicious, served hot with chili sauce and lettuce, bringing the most appetizing flavor.

This is a tasty and attractive snack for vegetarian days.