Korean Guimbari – small fried nori rolls

Ingredients

• 200 g Sweet potato vermicelli (If unavailable, use soy vermicelli)
• 4 sheets Nori sheets (Cut each sheet in half widthwise)
• 1 medium carrot Carrot (Julienne into thin strips)
• 100 g White radish (daikon) (Slice into thin rounds, reserve 1 tbsp for the sauce)
• 2 stalks Chives (Finely chopped, for garnish)
• 2 c. à soupe Soy sauce
• 1 c. à soupe Sesame oil
• 1 c. à café Sugar
• 1 pinch Black pepper
• 1 c. à café Light sesame seeds (Lightly toast before use)
• 1 pinch Powdered chili (gochugaru) (Optional, to taste)
• 100 g Wheat flour
• 30 g Potato starch
• 120 ml Water (Room temperature)
• 500 ml Frying oil (vegetable oil) (For frying at 160 °C)

Instructions

1. Cooking the vermicelli

   Bring a pot of water to a boil, add the sweet potato vermicelli and cook 7 to 8 minutes until tender.

   Time: PT8M

   Temperature: 100°C

2. Rinsing and cutting the vermicelli

   Drain the vermicelli, rinse under cold water, then roughly cut with scissors.

   Time: PT5M

3. Preparing the vegetables

   Julienne the carrot into thin strips and slice the white radish into thin rounds. Reserve one tablespoon of rounds for the sauce.

   Time: PT5M

4. Seasoning the vermicelli

   In the bowl containing the vermicelli, add soy sauce, sugar, pepper, sesame oil, carrot strips and radish rounds (except the reserved portion). Mix thoroughly.

   Time: PT5M

5. Preparing the accompanying sauce

   In a small bowl mix the remaining soy sauce, sugar, the reserved radish rounds and toasted sesame seeds. Add powdered chili to taste.

   Time: PT5M

6. Cutting the nori sheets

   Cut each nori sheet in half widthwise.

   Time: PT3M

7. Assembling the rolls

   Place a half‑sheet of nori, smooth side down, add 2 tbsp of the vermicelli mixture near the edge, then roll gently, tightening to form a small roll about 1.5 cm in diameter. Repeat until the mixture is used up.

   Time: PT10M

8. Preparing the batter

   In a bowl, combine wheat flour, potato starch and water until you obtain a smooth, slightly fluid batter.

   Time: PT5M

9. Heating the oil

   Heat the frying oil in the pan to 160 °C (use a thermometer).

   Time: PT5M

   Temperature: 160°C

10. Coating and frying

    Using two forks, dip each small roll into the batter, then gently place into the hot oil. Fry for 3 minutes until golden and crispy.

    Time: PT3M

    Temperature: 160°C

11. Draining and serving

    Remove the fried rolls with a slotted spoon, place on paper towels, then serve immediately with the prepared sauce.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

8 g

Carbohydrates

80 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Sweet potato vermicelli: Soy vermicelli
• Instead of Nori sheets: Lettuce leaves
• Instead of Carrot: Zucchini
• Instead of White radish (daikon): Red radish
• Instead of Soy sauce: Tamari
• Instead of Sesame oil: Peanut oil
• Instead of Sugar: Honey
• Instead of Light sesame seeds: Black sesame seeds
• Instead of Powdered chili (gochugaru): Paprika
• Instead of Wheat flour: All‑purpose flour
• Instead of Potato starch: Corn starch
• Instead of Frying oil (vegetable oil): Peanut oil, sunflower oil

Equipment Needed

• Saucepan
• Colander or skimmer
• Mixing bowl
• Kitchen scissors
• Cutting board
• Knife
• Heavy‑bottomed pan or wok
• Cooking thermometer (optional)
• Two forks
• Spatula or skimmer
• Plate lined with paper towels

Critical Steps — Do Not Skip

• Precise cooking of vermicelli (7‑8 min)
• Maintaining oil at 160 °C for optimal frying
• Sealing the nori during rolling

Chef Tips from the Video

• Sprinkle a little gochugaru powder on the rolls right after frying for a spicy kick.
• Serve with an extra drizzle of sesame oil to enhance aroma.

Troubleshooting

Storage

Refrigerator: Store fried rolls in an airtight container for up to 2 days.

Freezer: Not recommended, the crispy texture is lost.

Room temperature: Consume within 2 hours after frying.

Make-Ahead Tips

• Prepare the vermicelli and sauce the day before and keep them separate in the refrigerator.
• The rolls can be assembled ahead and refrigerated; fry just before serving to keep them crispy.