Crispy Sotanghon Guisado Seaweed Roll

4 roasted nori sheets

oilfor frying

Pancit

2 cups sotanghon noodlesrehydrated

2 tbsp vegetable oil

1 tbsp garlicminced

1 small white onionsliced thinly

½ cup celerysliced into thin matchsticks

⅓ cup carrotssliced into thin matchsticks

¼ kg chicken strips

⅓ cup green beanssliced into thin diagonals

½ cup cabbagefinely shredded

2 tbsp soy sauce

1 tbsp fish sauce

saltto taste

ground black pepperto taste

Batter

1 egg

½ tsp salt

2 tbsp potato starch/ cornstarch

2 tbsp flour

½ tsp baking soda

3 tbsp water

Sauté chicken and aromatics

In a pan over medium heat, saute the garlic, onion, celery, carrots, and chicken strips for a few minutes. Season with salt and pepper.

Make sotanghon guisado

Mix in green beans, cabbage, and sotanghon noodles. Season with soy sauce, fish sauce. Taste and adjust with salt and pepper as needed. Toss until the noodles are evenly seasoned but still dry. Remove from heat and let cool. Cut the noodles a bit.

Make batter

In a bowl, mix all the batter ingredients together to make a thick batter.

Assemble roll

Take a sheet of seaweed and place it on top of a sushi mat. Spread an even, flat layer of noodles over the seaweed sheet, leaving about ½ inch margin free. Roll up the seaweed tightly and seal. Slice in half. Repeat for remaining noodles and seaweed sheets.

Coat

Heat up the oil over medium-high heat while dipping and coating the seaweed noodle rolls in the batter.

Fry

Fry a few pieces at a time for only about a minute, to get a crisp and light-colored coating to seal the noodles. Return coated rolls to the oil to fry until golden in color and crispier texture.

Print Options:

Crispy Sotanghon Guisado Seaweed Roll