This is a blog post on how to make crispy seaweed crackers at home. This is a deep-fried snack that is popular during the Chinese New Year season. It is eaten with other types of Chinese New Years’ cookies like Kuih Kapit (egg rolls), Kuih Loyang ( Rose/ Honeycomb) cookies, Pineapple Tarts, and many more. I got the inspiration to make this snack after buying it from Chinese grocers. As it is deep fried it is quite high in calories but it tastes so good. I could easily eat a tub of it in one go. It just saves a lot when it is homemade.
Crispy Seaweed crackers
It can be made ahead of time and will last about 2 weeks as long it hasn’t gone soft. When fried food goes soft is when moisture gets in. So a container that does let moisture will be to store these crackers.
Most ingredients can be bought from supermarkets here with the exception of spring roll skin. It is normally bought from Asian/ Chinese grocers.
Recipe crispy seaweed crackers
EQUIPMENT
- 1 deep fryer or cooking pot for frying
- 1 pastry brush the beaten egg onto spring roll pastry
INGREDIENTS
- 1 cup oil for frying
- 1 packet spring rolls about 500grams 30 pieces
- 1-2 eggs
- 1 packet seaweed sheets for making sushi (7 pieces)
INSTRUCTIONSÂ
Prepare the crackers for frying
- Beat one egg first. Cut the seaweed sheets into bite-size slices about 4cm X 5cm. Defrost the spring roll wrappers and lay a piece on the chopping board. Brush the egg wash on the wrapper. Lay the cut seaweed sheets on top, evenly spaced out, and fold over the wrapper. Cut to size.
- Heat the oil in a deep fryer or pot. Deep fry till it becomes crispy. Drain in paper towel.
Thank you for reading and dropping by.
Crispy Seaweed crackers
How to make crispy seaweed crackers at home. A favorite snack during the Chinese New Year season.
- deep fryer or cooking pot for frying
- pastry brush the beaten egg onto spring rool pastry
- 1 cup oil for frying
- 1 packet spring rolls about 500grams 30 pieces
- 1-2 eggs
- 1 packet seaweed sheets for making sushi (7 pieces)
Prepare the crackers for frying
Beat one egg first. Cut the seaweed sheets into bite-size slices about 4cm X 5cm. Defrost the spring roll wrappers and lay a piece on the chopping board. Brush the beaten egg on the wrapper. Lay the cut seaweed sheets on top, evenly spaced out, and fold over the wrapper. Cut to size.
Heat the oil in a deep fryer or pot. Deep fry till it becomes crispy.
