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Ingredients:
10
pcs seaweed sheets, cut into half
20
sheets spring roll skin
1
egg, lightly beaten for glazing
Oil
for deep frying
Method:
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Lay a piece of spring roll skin on countertop. Brush with egg glaze (Pic.
1).
-
Place half a sheet of seaweed sheet on half of the spring roll skin as
shown in Pic. 2. Fold the spring roll skin
to enclose seaweed sheet (Pic. 3).
-
Use a pair of scissors to cut sheet into bite size strips.
-
Heat oil in a wok. Fry seaweed crisps until golden brown. Remove from
oil onto kitchen towel to absorb extra oil.
-
Let cool completely and store in air tight container. Try to consume
within 2 weeks.
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(1)
(2)
(3)
(4)
Click to enlarge
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