Deep Fried Seaweed Spring Rolls (Gimmari)

These delicately fried rolls are so light and crispy and full of flavour. A variation on the much-loved kimbap rolls, these logs are stuffed with glass noodles instead of rice and offer a surprisingly fun, springy texture.

Ingredients

Makes 8 spring rolls

3 eggs
450g (1lb) glass noodles (sweet potato noodles), cooked according to packet instructions
2 tbsp white sugar
2 tbsp roasted sesame oil
2 tbsp roasted sesame seeds, crushed
4 tsp soy sauce
½ tsp black pepper, freshly ground
1 ½ tsp salt
½ yellow pepper, julienned
½ red pepper, julienned
1 carrot, peeled and julienned
50g (2oz) long french beans, trimmed and julienned
100g (3 ½ oz) purple kale, stems removed and julienned
4 large seaweed sheets, cut into 20 x 10cm (8 x 4in) sheets
Potato flour, for dusting
Sea salt
Pancake dipping sauce, to serve

BATTER

40g (1 ½ oz) plain flour
100g (3 ½ oz) potato starch
20g (¾ oz) Korean rice flour
150ml (5fl oz) vodka
120ml (4fl oz) soda water, chilled
Vegetable oil, for frying

PANCAKE DIPPING SAUCE (Choganjang)

75ml (2 ½ fl oz) soy sauce
1 ½ tbsp rice wine vinegar or mirin
1 tbsp roasted sesame oil
1 tbsp roasted sesame seeds, crushed
2 tsp gochugaru (korean chilli flakes)
1 ½ spring onions, finely chopped

Method

First, make an omelet by whisking the eggs together with a pinch of salt. Place a non-stick frying pan over a medium–low heat and drizzle with oil. Tip in the eggs, and allow to cook slowly, without stirring, to keep it flat. Cook until set, flipping once during cooking.
Place the noodles in a bowl, toss with the sugar, sesame oil, sesame seeds, soy sauce, black pepper and the 1½ tsp salt. Set aside.
Place a large saucepan of salted water over a high heat. Bring to the boil, and prepare an ice bath in a bowl. Blanch the yellow peppers first, immersing them in the boiling water for about 2–3 minutes until just softened. Remove with a slotted spoon and place in the ice bath, then in a colander to drain. Pat dry with kitchen paper and sprinkle lightly with salt. Repeat for the red peppers, carrot, beans and kale.
Place a piece of seaweed on a flat surface, shiny side facing down. Lay a row of noodles (about 65g/2½oz) along the bottom edge, then add a row of red pepper, yellow pepper, beans, carrot and kale, taking care to pay attention to what colors are next to each other. Roll and seal by wetting the edge of the seaweed slightly and press firmly to close.
Half fill a heavy-based saucepan with oil and heat to 180°c (350°f) while the oil is heating, coat each gimmari with the potato flour, gently tapping off any access.
In a medium bowl, make the batter by whisking together the flours, vodka and soda. Working in batches, gently and quickly dip the gimmari into the batter and then place into the oil. Fry for about 5 minutes until crispy. Place on a cooling rack to drain. Let the oil return to 180°c (350°f) before cooking the next batch. Keep previous batches warm in a low oven.
Serve immediately slicing in half, if you like, with a serrated knife, and serve with the pancake dipping sauce.

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