Craving a healthy and refreshing snack or appetizer that's both delicious and visually appealing? Look no further than these crispy seaweed spring rolls! Packed with vibrant vegetables and a delightful crunch, these gluten-free rolls are a perfect way to enjoy the unique savory flavor of seaweed. Forget heavy, greasy appetizers; these light and satisfying bites are ideal for a summer gathering, a light lunch, or a satisfying anytime treat. They're surprisingly simple to make, requiring minimal ingredients and preparation time.
This recipe offers a fun and customizable approach to spring roll creation, allowing you to experiment with your favorite fillings. From the satisfying crunch of the seaweed to the fresh burst of vegetables, each bite is a delightful experience. Ready to dive into the culinary adventure? Let's get started with the step-by-step instructions below!
Tools Needed
- Wok or large pan
- Colander
- Mixing bowl
- Chopsticks or tongs
Ingredients
- Vermicelli noodles (sweet potato)
- Coconut sugar
- Soy sauce
- Sesame oil
- Green onions
- Onions
- Carrots
- Salt
- Black pepper
- Cooking oil
- Rice paper sheets: 12
- Japanese Nori sheets: 6
- White rice flour
- Cornstarch
Step-by-Step Instructions
Step 1. Prepare the Filling
- Cook vermicelli noodles in boiling water until soft. Rinse with cold water and season with coconut sugar, soy sauce, and sesame oil. Cut into smaller pieces.
- Cut up green onions, onions, and carrots. Stir-fry until softened and fragrant, then season with salt and pepper.
- Add the cooked vermicelli noodles to the stir-fried vegetables and mix well. Let cool.
Step 2. Assemble the Spring Rolls
- Prepare rice paper sheets by soaking them briefly in cold water until softened.
- Layer the filling onto each rice paper sheet, roll tightly, tuck in the sides, and wrap in half a sheet of Nori.
Step 3. Make the Batter
- Mix white rice flour and cornstarch for the batter. The batter should be thick.
Step 4. Fry and Serve
- Heat oil in a non-stick pan. Dip each roll in the batter, then fry until golden brown and crispy, turning frequently to ensure even cooking.
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- Cut the vermicelli noodles into smaller pieces for easier handling.
- Don't overcrowd the pan when frying the rolls.
- Wrapping the rolls in Nori prevents sticking and adds a crunchy exterior.
Nutrition
- Calories: approximately 600-700
- Fat: 20-25g
- Carbs: 90-100g
- Protein: 5-7g
FAQs
1. Can I use a different type of seaweed?
Yes! Nori sheets are most common, but you can experiment with other edible seaweeds, though the texture and flavor might vary.
2. How long can I store leftover spring rolls?
Store leftover spring rolls in an airtight container in the refrigerator for up to 2 days. They're best enjoyed fresh but still tasty the next day.
3. What if I don't have rice paper wrappers?
While rice paper is traditional, you could try using large lettuce leaves as a substitute for a different, slightly more crisp, experience.
These crispy seaweed spring rolls are a testament to how simple, healthy, and delicious a snack can be. Enjoy the satisfying crunch and fresh flavors – they’re perfect for any occasion. So gather your ingredients and start creating your own delightful seaweed spring roll masterpiece!