-1 cup (handful) korean glass noodles
-5-6 sheets of nori
-1/2 carrot, julienned
-1/2 onion, julienned
-1 tbsp soy sauce
-1 tsp honey or sugar
-1/2 tsp sesame oil
-1 cup flour
-1/2 cup cornstarch/potato starch
-1 cup water
-pinch of salt
Before making the seaweed rolls, boil the glass noodles. After boiling, rinse under cold, running water and set aside.
Julienne the carrots and onion by slicing them thinly, lengthwise.
In a bowl, mix the noodles, carrots, add the sauce and mix it thoroughly to incorporate.
Place a small amount of glass noodle veggie mixture onto the seaweed sheet. Roll the seaweed up, brush some water on the edge of the seaweed after rolling it to close it properly. Once finished with all the rolls, cut them into halves or thirds to make snack/bite sized rolls.
Create a batter mixing the ingredients, until there's no lumps.
Heat the oil on medium high in a deep enough pan.
Put the rolls 2-3 at a time into the batter bowl to coat well.
Add the battered rolls into the oil carefully 3-4 at a time (do not overcrowd the pan). Fry them for 3-4 minutes. Take them out and put them onto a kitchen paper towel to soak off any excess oil. Serve with your choice of dipping sauce and enjoy!