Ingredients Jump to Instructions ↓

  1. 10 pcs seaweed sheets, cut into half

  2. 20 sheets spring roll wrappers

  3. 1 egg, lightly beaten for glazing Oil for deep frying

Instructions Jump to Ingredients ↑

  1. Lay a piece of spring roll wrapper on the pastry board. Brush with egg glaze Place half a sheet of seaweed sheet on half of the spring roll wrapper. Fold the spring roll wrapper to enclose seaweed sheet. Roll it up like a you would roll a carpet and then cut into bite-size pieces or just cut into strips. Heat oil in a wok. Fry seaweed crisps until golden brown. Remove from oil onto baking rack which has been lined with kitchen towel to absorb excess oil. Let cool completely and store in air tight container. Serves


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