المكونات
- Spring roll wrappers 12
- Large eggs 2
- SpinneysFOOD Fine Sea Salt 1½ tsp
- Nori sheets 12
- SpinneysFOOD White Sesame Seeds For sprinkling
- SpinneysFOOD Pure Sunflower Oil For deep frying
- Toasted nori sheets 3
- Japanese mayonnaise 125ml
- Plain yoghurt 125ml
- Lime 1
Nutrition (Per serving)
- سعرات حرارية 596
- دهون 25.7g
- المشبعة 4.1g
- بروتين 17.1g
- الكربوهيدرات 62.2g
- السكريات 0.5g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
رقائق النوري بالسمسم مع تغميسة من الأعشاب البحرية
Japanese 15 Mins Prep · 15 Mins Cook
- Trim the spring roll wrappers or phyllo sheets so they’re roughly the same size as the nori sheets.
- Whisk the egg (or 2 tbsp egg replacer in 1 tbsp water) with 1 tsp of salt.
- Brush the spring roll wrappers with the egg wash.
- Carefully lay a nori sheet over each wrapper.
- Fold the wrappers in half with the nori on the outside and cut each wrapper into squares and then into triangles.
- Heat the oil to 180°C in a heavy-based saucepan or deep fryer.
- Working in batches, fry the wrappers until golden then drain on paper towels. Sprinkle with the sesame seeds and remaining salt.
- Alternatively, preheat the oven to 180 C, gas mark 4. Arrange the wrappers on a non-stick baking tray and bake for 15 minutes or until golden.
- To make the dip, chop the nori sheets and juice the lime. Place the nori in a blender and blitz until fine. Stir into the mayonnaise (or vegan mayonnaise) and yoghurt (or soya yoghurt). Season with the lime juice.
- Serve the nori chips with the dip.