Korean Vermicelli Tofu Roll

Steps

How to make it

Prep 18 min · Cook 16 min

1. Soak 100 g Korean glass noodles in cold water for 20 minutes until soft; drain and cut into about 5 cm lengths. Cut 4 sheets of tofu skin into rollable rectangles. Mince 0.5 onion, cut 1 scallion into sections, and blanch, squeeze dry, and shred 1/4 carrot and 80 g spinach.
2. Heat a little oil in a skillet over low heat and sauté 1 Tbsp minced garlic until fragrant. Add the onion and scallion, then stir-fry for 1 minute.
3. Add the glass noodles, carrot, spinach, 1 Tbsp soy sauce, 1 Tbsp toasted sesame oil, and a pinch of salt. Toss until evenly seasoned, then let the filling cool slightly.
4. Lay a tofu-skin sheet flat. Add a small portion of filling, fold in the sides, and roll tightly; repeat with the remaining sheets and filling.
5. Brush the skillet lightly with oil. Pan-fry the rolls seam-side down over medium heat, turning after each side is golden, until all sides are crisp and the seam is sealed.
6. Slice into about 2 cm pieces, sprinkle with chopped scallions and sesame seeds, and serve hot.

Tips & storage

Make it easier

• Keep the filling dry and leave a small border so the tofu skin can seal without tearing.
• Start seam-side down in a lightly oiled skillet; turn only after the first side is golden and set.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best pan-fried on the day it is made. Refrigerate leftovers airtight for up to 2 days and re-crisp in a skillet before serving.

Substitutions

Optional add-ins