Crispy Seaweed Noodle Rolls (Gimmari: 김말이)

Steps

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1. 1
   Cook the sweet potato starch noodles for about 7 minutes until translucent, then drain and rinse in cold water.
   ▶ ≈0:24
2. 2
   Squeeze out excess water and cut the noodles into small pieces using scissors.
   ▶ ≈1:09
3. 3
   Season the noodles with salt, black pepper, and honey, then mix well by hand.
   ▶ ≈1:44
4. 4
   Julienne the carrot, removing the hard core in the center.
   ▶ ≈2:11
5. 5
   Chop the Asian chives into small pieces, then combine with the seasoned noodles and carrot.
   ▶ ≈2:44
6. 6
   Fold the 4 seaweed sheets in half lengthwise, then cut them in half to create 8 sheets.
   ▶ ≈4:27
7. 7
   Using chopsticks, spread the noodle filling evenly on each seaweed sheet and roll tightly.
   ▶ ≈4:52
8. 8
   Wipe the rolls with a damp towel, then cut each into quarters to create 32 bite-sized pieces.
   ▶ ≈5:50
9. 9
   Make the batter by combining 1 egg, a pinch of salt, 2 tablespoons potato starch, 2 tablespoons all-purpose flour, a pinch of baking soda, and 3 tablespoons water.
   ▶ ≈6:27
10. 10
    Heat oil to 350°F (175°C). Coat the noodle roll pieces in batter and deep-fry for 1 minute until light brown, then remove and drain.
    ▶ ≈7:40
11. 11
    Double-fry the pieces a second time until golden brown to achieve extra crispiness.
    ▶ ≈9:11
12. 12
    Alternative method using air fryer: Place the rolls on parchment paper, drizzle with 2 teaspoons of oil, and air-fry at 390°F for 5 minutes. Flip and air-fry for another 7 minutes until crispy.
    ▶ ≈10:04
13. 13
    Serve the crispy seaweed noodle rolls on a plate and enjoy with your preferred dipping sauce.
    ▶ ≈12:10