Delicious Fried Seaweed Rolls with Glass Noodles for the 7th Lunar Month Festival

How to prepare Vegetarian Noodle Rolls with Seaweed

• 1

  Prepare the ingredients

  To clean the dirt, shiitake mushrooms and oyster mushrooms, use a knife to cut off the tough stems, then soak the mushrooms in rice water for about 15 minutes, then rinse thoroughly and drain.

  Next, use a knife to cut the shiitake mushrooms and chicken leg mushrooms into bite-sized strips.

  To remove all dirt, soak the asparagus in diluted salt water for 5 – 10 minutes after purchasing, then rinse the asparagus with water 2 – 3 times, and drain.

  Use a knife to cut off the tough part at the end of the asparagus about 1 to 2 fingers long, then continue to cut the asparagus into bite-sized pieces about 2 large fingers long.

  Peel the carrot, wash it thoroughly, and then cut it into strips.

  

  

  

  
• 2

  Stir-fry various vegetables and mushrooms

  Place a frying pan on the stove, add 1 tablespoon of cooking oil and heat it up, then add minced onion to sauté until fragrant.

  When the onion is aromatic, add the shiitake mushrooms and chicken leg mushrooms to stir-fry on medium heat for about 1 – 2 minutes until the mushrooms are just cooked.

  Next, add asparagus, carrots, 1/2 teaspoon of salt, 1 teaspoon of vegetarian seasoning, 1 teaspoon of pepper, then stir well and continue to stir-fry for about 2 more minutes for the ingredients to absorb the seasoning.

  Transfer the vegetables to a plate and let them cool completely.

  

  
• 3

  Prepare the vermicelli

  Place a pot of water on the stove and bring it to a boil. Once the water is boiling, add the vermicelli and blanch for about 2 minutes, then use a sieve to take it out and rinse with cold water.

  Next, use a scissors to cut the vermicelli into small, bite-sized pieces.

  Then add 1 teaspoon of pepper, 1/4 teaspoon of salt, 1/2 teaspoon of seasoning, and 1/2 tablespoon of crispy flour to the vermicelli, then use your hands to mix well so that the seasoning coats the vermicelli evenly.

  Tip: Adding crispy flour to the vermicelli helps the filling to bond better when mixed, preventing it from falling apart.

  How to blanch vermicelli chewy and delicious, not mushy

  • When boiling the water, you can add 1 tablespoon of cooking oil before adding the vermicelli to blanch, stir well, and blanch for about 2 minutes, then remove all.
  • Next, rinse the vermicelli briefly with cold water and let it drain completely. This helps the vermicelli maintain its chewy and delicious texture.

  

  

  

  
• 4

  Rolling the noodles

  Prepare a clean cutting board, place a sheet of seaweed on the rough side facing up, then add the noodles and a little vegetable filling, then roll the seaweed similar to rolling spring rolls. Next, you brush a little frying flour on the edge of the seaweed roll to help secure it and prevent it from unraveling.

  Repeat these steps until all the prepared ingredients are used up.

  

  

  

  
• 5

  Dipping batter and frying seaweed rolls

  Pour 100ml of clean water and 100gr of crispy batter into bowl, then use a spoon to stir well until a smooth and thick mixture is obtained.

  Put the seaweed rolls into the crispy batter and gently stir to coat the batter evenly. Next, roll the batter in another layer of breadcrumbs. Let it rest for about 3 – 5 minutes for the batter to adhere evenly to the seaweed rolls.

  Heat a pan over the stove, add about 100ml of cooking oil, then gradually drop each seaweed roll in, frying over medium heat until golden brown on both sides, then remove and drain the oil.

  

  

  

  
• 6

  Final product

  The fried seaweed after completion has a beautiful golden color.

  The outer layer of seaweed is crispy, the filling inside is well-seasoned, with a chewy texture, and the mushrooms, asparagus, and carrots maintain their crunchiness and natural sweetness, making it extremely appealing.

  With this dish, you can enjoy it with a bit of soy sauce or dip it in chili sauce, both are absolutely wonderful!