Crispy Rice Paper Gim-mari: A Special Snack to Make with Kids
Super Easy Gim-mari Recipe Using Rice Paper! Have a Fun Cooking Time with Your Children!
This is a gim-mari (seaweed roll) made with rice paper. It’s a perfect menu item for cooking playtime with kids during their vacation. Try making it together with your children for a fun and delicious experience 🙂
Main Ingredients- 1 handful glass noodles (approx. 50-70g)
- 10 sheets rice paper (approx. 15cm diameter)
- 2-3 sheets dried seaweed (gim), cut to fit rice paper size
Cooking Instructions
Step 1
First, prepare about 1 handful of glass noodles (approximately 50-70g). Place the glass noodles in boiling water and cook for about 7-8 minutes until they become transparent and tender.
Step 2
Prepare rice paper sheets that are about 15cm in diameter. Cut the dried seaweed (gim) into pieces that will fit nicely in the center of the rice paper, leaving a small border or fitting just right.
Step 3
In a bowl, combine the drained cooked glass noodles with 1 Tbsp soy sauce, 1 Tbsp sugar, and 1 Tbsp sesame oil. Mix well with chopsticks or a fork to ensure the seasoning is evenly distributed throughout the noodles.
Step 4
Prepare a shallow bowl of warm water. Briefly dip a sheet of rice paper into the warm water for about 5-10 seconds until it becomes pliable. Be careful not to oversoak, as it might tear. Place a sheet of seaweed on the softened rice paper, then add a portion of the seasoned glass noodles on top of the seaweed.
Step 5
Fold the sides of the rice paper inward to secure the glass noodles, then carefully roll it up from the bottom to create the gim-mari shape. Ensure the glass noodles are tucked inside the seaweed and roll tightly to maintain the shape. Roll it up neatly to prevent it from unraveling.
Step 6
Heat a pan over medium heat with enough oil to shallow fry. Carefully place the prepared rice paper gim-mari into the hot oil, ensuring there’s enough space between each one to prevent sticking. Fry them, turning occasionally, until they are golden brown and crispy on all sides. Once cooked, remove the gim-mari from the pan and drain on paper towels to remove excess oil. Let them cool slightly on a wire rack before serving for a perfectly crispy texture!
