Deep Fried Seaweed Spring Rolls (Gimmari)

Skip to recipe

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)

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve immediately slicing in half, if you like, with a serrated knife, and serve with the pancake dipping sauce.

Browse all recipes

Social media

@judyjoochef Instagram profile imageJoin me and run for women’s health! 
.
I’ve struggled with awful periods and endometriosis… women’s health is so important. 
.
@ladygardenfoundation dedicates itself to We stand together as daughters, sisters and mothers; 
to extend and improve gynaecological health. #SilentNoMore.
Join the run (Saturday 14th, Hyde park!) and the fun and raise awareness!! @missmikasimmons @ladygardenfoundation 
.
.
Checkout www.ladygardenfoundation.com for more information.1 week ago via Instagram
@judyjoochef Instagram profile imageSkiing in verbier!  A short trip just to get a few runs in before the end of the season.  Gorgeous scenery, food, and fun.  I was celebrating here making it down the infamous tortin run in one piece.  I do hate moguls!! Such a good work out though. 
.
.
#skiing #verbier #snow #ski 
@perfectmomentsports1 month ago via Instagram
Loading