Crispy Gim-Cheese Rolls
How to Make Crispy Gim-Cheese Rolls Easily
This recipe was featured on Naver’s home recipe section as a trendy snack! Using just gim (seaweed), cheese, and rice paper, you can easily create these delicious Gim-Cheese Rolls, perfect for a snack or an appetizer with drinks. Lightly dampen the rice paper by dipping it in water or brushing it with water, then place cheese inside and roll it up tightly. Wrapping this roll with a piece of gim further prevents the rice paper layers from sticking together, which is a great tip. Frying these rolls in oil at around 180°C results in a wonderfully crispy texture for the rice paper and gim, while the cheese inside becomes gooey and melty. The combined flavors and textures are simply fantastic, making it an excellent snack or accompaniment to drinks! The recipe requires minimal ingredients and no complex seasonings. Frying with a small amount of oil is quick and clean. If you find deep-frying intimidating, this method is much simpler as you use rice paper instead of batter, preventing any mess from falling batter. The naturally seasoned, soft cheese inside provides perfect flavor balance without any additional sauces. The delightful combination of crispiness, chewiness, and the rich aroma of gim and cheese creates a deeply satisfying taste experience.
Ingredients
- 1 sheet Gim (Korean roasted seaweed, preferably a thicker variety like ‘Gopchang Gim’)
- 3 String cheese sticks (pocket cheese)
- 3 sheets Rice paper wrappers
- 50ml Cooking oil
Cooking Instructions
Step 1
Start by preparing your cheese. You’ll need 3 sticks of string cheese, also known as pocket cheese. These elongated cheese sticks are ideal for this recipe.
Step 2
Take one sheet of gim (seaweed). Cut it into three equal strips lengthwise, matching the approximate length of your cheese sticks. Ensure the gim is fresh and not stale for the best texture.
Step 3
Prepare the rice paper wrappers. Cut each rice paper sheet into three strips, similar in length to the gim strips. To make them pliable, briefly dip each rice paper strip in water (just a quick dip is enough) or use a pastry brush to lightly moisten both sides with water. Be careful not to over-soak, as they can become too soft and tear.
Step 4
Place a cheese stick onto one prepared rice paper strip. Carefully and tightly roll the rice paper around the cheese, ensuring it’s fully enclosed. Try to roll it snugly to prevent the cheese from leaking out during frying.
Step 5
Once the cheese is rolled in rice paper, place one of the cut gim strips onto the rolled rice paper. Then, roll the gim around the rice paper-wrapped cheese. This double wrapping helps to keep the rice paper layers from sticking together and adds an extra layer of crispiness.
Step 6
Repeat the process for the remaining cheese sticks, rice paper, and gim. You should have a total of three Gim-Cheese Rolls ready for frying. Ensure they are rolled neatly.
Step 7
Heat about 50ml of cooking oil in a pan or pot over medium-high heat to approximately 180°C (350°F). It’s crucial that the oil is hot enough; otherwise, the rice paper won’t become crispy and might turn out soggy. You can test the oil temperature by dropping a small piece of rice paper; it should sizzle immediately and turn golden quickly.
Step 8
Carefully place the prepared Gim-Cheese Rolls into the hot oil. Fry them for about 1-2 minutes, turning them frequently, until they are golden brown and visibly crispy. Avoid over-frying, as the cheese might melt and ooze out completely. Once cooked, remove them from the oil and place them on a wire rack lined with paper towels to drain excess oil.
Step 9
Arrange the drained Gim-Cheese Rolls on a serving plate. For easier eating and a more appealing presentation, slice each roll in half diagonally. These are best enjoyed immediately while they are still warm, offering a delightful contrast between the crispy exterior and the gooey, melted cheese inside.
