Steps
How to make it
Prep 18 min · Cook 16 min
- 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.
- Heat a little oil in a skillet over low heat and sauté 1 Tbsp minced garlic until fragrant. If using minced beef or mushrooms, add them now and cook until the beef is no longer pink or the mushrooms are tender.
- Add the onion and scallion and stir-fry for 1 minute. Season with 1 Tbsp soy sauce, 1 Tbsp toasted sesame oil, and a pinch of salt, then turn off the heat.
- Mix the cooked aromatics with the glass noodles, carrot, and spinach. Taste and adjust the seasoning; the filling should be slightly assertive so it does not taste bland after wrapping.
- 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.
- 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.
- Slice into about 2 cm pieces, sprinkle with chopped scallions and sesame seeds, and serve hot.
