serves
4-8
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
4-8
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 10 sheets large (about 25 × 25 cm) spring roll wrappers (see note)
- 2 eggs, well beaten
- 10 sheets (about 25 × 25 cm) nori (see note)
- 500 ml (2 cups) rice bran oil
- salt
Instructions
Brush the spring roll wrappers with the egg. Carefully lay a nori sheet over each one. Cut each prepared sheet into 3 even rectangles, then cut widthways into smaller even–sized strips.
Heat oil for deep-frying in a heavy-based saucepan over low – medium heat. Working in batches, fry the chips until light golden and crisp; they will continue to cook as they cool. Remove with a Chinese spider or slotted spoon and drain in a colander lined with paper towel.
Sprinkle with salt and serve.
Notes
• Spring roll wrappers can be found in Asian grocers and some larger supermarkets.
• Nori (seaweed) sheets can be found in Asian grocers and some larger supermarkets.
Photography, styling and food preparation by china squirrel.
Poh & Co. 2 Thursdays at 8.30pm on SBS.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
