The recipe is up on my *NEW* SUELLA Channel: [ Ссылка ]

Check out ALL the other spicy rice cakes videos:
Part 1: [ Ссылка ]
Part 2: [ Ссылка ]
Part 3: [ Ссылка ]
Part 4: [ Ссылка ]
Part 5: [ Ссылка ]
Part 6: [ Ссылка ]
Part 7: [ Ссылка ]

The sweet potato starch noodles and rice cakes were leftovers from a dinner party I threw for my friends. Now you know what yummy things are lurking in my refrigerator. Click here to watch me cook this: [ Ссылка ] Bon appétit! 😋

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Seaweed: [ Ссылка ]
Sweet Potato Noodles: [ Ссылка ]



#cookwithme#gimari#friedseaweedrolls

Ingredients (makes 16 rolls) (adapted from [ Ссылка ])
8 seaweed sheets, cut into halves
1 fistful Korean glass noodles, boiled and cut into little finger size
1/3 carrot (small size), julienned
10 stalks garlic chives, chopped in little finger lengths
Cooking oil for deep frying

Sauce (mix in separate bowl)
1 TB soy sauce
1 tsp fine sea salt
1/4 tsp sesame oil
A few sprinkles of ground black pepper

Batter for frying (mix in separate bowl)
1/2 cup all purpose flour, sifted
1/2 cup potato starch or corn starch
1/4 tsp fine sea salt, sifted
3/4 cup water

Directions
1) Put the noodles, carrots and garlic chives into a mixing bowl. Add the sauce and mix it well with your hands.

2) Place a small amount of glass noodle and vegetable mixture (from step 1) onto a seaweed sheet. Roll the seaweed up. (If you brush some water on the edge of the seaweed after rolling it, it will stick better.) Repeat this step for the remaining ingredients.

3) Put the rolled seaweed into the batter bowl to coat. (I put 4 rolls at a time. If you put too many in at the same time, they can squash each other.

4) Pour some oil into a wok. Once it starts to boil, add the battered seaweed rolls. Fry them until fully cooked (about 2 to 3 mins). Take them out and put them onto a kitchen paper towel to soak off any excess oil.


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#friedseaweedrolls #spicyricecakes #cheesy

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