Ingredients
- 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)
- Calories 596
- Fat 25.7g
- Saturates 4.1g
- Protein 17.1g
- Carbs 62.2g
- Sugars 0.5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Nori sesame chips with seaweed dip
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.