Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.

Deep Fried Nori Rolls

Nori is a term used for edible seaweed. It is mostly used as a snack and also as a wrap. My son loves nori seaweed. These Fried Nori Rolls use ground chicken and rolls are deep fried and sliced. Rolls can be steamed instead of depp frying. Tastes good!
Posted By: C. Chang
Rating   View Rating(1)
Already Voted! | 0 people have saved this recipe

Print   Add to Printer173 Times Printed

Prep Time: 10 | Cook Time: 15 | Ready In: 25
Ingredients: Print   Add to cart
US Metric

4-6 ounces Ground chicken (store bought or grind in food processor)
8 large shrimp (minced)
4 Chinese dried mushroom, soften and diced
1/2 carrot, diced
1 scallion, chopped
1/2 teaspoon grated ginger
Salt, to taste
Sugar, to taste
1/2 Tbsp. rice wine
1 tsp. sesame oil
Dash of white pepper

Frozen beancurd sheet, defrost, use as needed (about 3/4 sheet)
Japanese sushi seaweed sheet, use as needed (about 2 sheets)

Cooking Process:

1. In a bowl, mix filling ingredients together and mix well. Let it marinate in the refrigerator for at least an hour.
2. Take the defrosted beancurd sheet, cut into rectangle shape pieces. Set aside. Prepare a bowl of water.
3. Dip one piece of cut beancurd sheet into the bowl of water until softened. Take it out and place some filling in the middle, roll it up and seal it. Finish the rest.
4. Take a piece of seaweed sheet, use a scissor and cut into strips long enough to wrap around rolls. Prepare some cornstarch water as glue (1 Tbsp. cornstarch + 1 Tbsp. water). Roll the seaweed on the beancurd roll and seal the end with the cornstarch water glue. Finish the rest.
5. Heat a wok with medium heat hot oil. Test with a wooden chopstick, when bubbles, it's ready. Drop 4-6 beancurd rolls into the hot oil, deep-fry until golden brown and the filling is cooked. Can take one and cut into half to make sure it's cooked inside. Finish the rest.
6. Drain on paper towel. Cut it into half to serve. Serve warm with condiment of your choice!

User Reviewsview all rating
Reviewed on: Aug 10, 2015 By
this has been the recipe of the week for the past 3 weeks. time for new recipe