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Fried Seaweed Rolls
Makan Tengah Hari • Malaysia
How to Make Fried Seaweed Rolls (Traditional & Healthy Version)
Fried Seaweed Rolls, locally known as Gulung Rumpai Laut Goreng, are a delightful vegetarian snack that blends the multicultural flavors of Malaysia. While inspired by Korean cuisine, this dish has been embraced by Malaysians for its crispy texture and savory taste, making it a popular choice during lunch and festive gatherings. The filling often features local vegetables such as carrots, sengkuang (jicama), and tauhu (tofu), wrapped in nutty nori seaweed and lightly fried for a satisfying crunch. Malaysian cuisine is renowned for its harmony of flavors, and Fried Seaweed Rolls reflect this beautifully. Infused with a touch of lemongrass and served with sambal or sweet chili dip, these rolls are a testament to Malaysia's vibrant food culture, where Chinese, Malay, and Indian influences converge. The use of wholesome ingredients and minimal oil ensures this version is health-conscious yet authentic, catering to calorie-conscious eaters without sacrificing taste. Whether enjoyed at home or at a pasar malam (night market), Fried Seaweed Rolls are a crowd-pleaser that fit seamlessly into Malaysia’s dynamic lunch traditions.
Bahan-bahan(untuk 3-4 rolls per person)
- 4 sheets Nori seaweed sheets (rumpai laut)
- 150g Firm tofu (tauhu)
- 1 small Carrot (lobak merah, julienned)
- 60g Jicama (sengkuang, julienned)
- 2 stalks Spring onion (daun bawang, finely sliced)
- 1 Egg (for binding, omit for vegan) - pilihan
- 2 tbsp Cornstarch (tepung jagung)
- 1/2 stalk Lemongrass (serai, finely chopped)
- 1 tbsp Light soy sauce (kicap cair)
- 1/4 tsp White pepper (lada putih)
- 2 tbsp Vegetable oil (for shallow frying)
Arahan
- 1
Prepare the filling by crumbling tauhu into a bowl. Add julienned lobak merah (carrot), sengkuang (jicama), daun bawang (spring onion), chopped serai (lemongrass), light soy sauce, and white pepper. Mix well.
5 minutes
For extra flavor, sauté the filling lightly before wrapping.
- 2
Add cornstarch and the egg (if using) to the mixture to bind. Mix until the filling holds together. For vegan, use 1 tbsp water instead.
2 minutes
Do not over-moisten the filling to prevent soggy rolls.
- 3
Lay out a nori sheet, place 2 tbsp of filling at one edge, and roll tightly. Seal the edge with a little water or cornstarch mix.
3 minutes
Keep the rolls compact for even cooking.
- 4
Heat vegetable oil in a non-stick pan over medium heat. Fry each roll, turning occasionally, until the nori is crisp and golden (about 2-3 minutes per roll).
10 minutes
Shallow fry for less oil and healthier rolls.
Kenapa hidangan ini sihat
This healthy Malaysian Fried Seaweed Rolls recipe uses shallow frying and local vegetables for reduced calories and maximum nutrients. By using tauhu instead of mock meats and minimizing oil, it supports weight management. The high fiber content aids digestion and keeps you full longer, making it a smart lunch choice for calorie counters and health-conscious families.
Fried Seaweed Rolls are packed with plant-based protein from tauhu and fiber from carrots and sengkuang. Nori seaweed offers iodine, vitamin A, and iron, supporting thyroid health and immunity. Lemongrass adds antioxidants while minimal oil keeps saturated fat low. This dish is suitable for vegetarians, offers balanced macros, and provides a good source of vitamins and minerals for energy and wellness.
Petua
- 💡Tip 1: Use fresh nori sheets for best texture.
- 💡Tip 2: Do not overcrowd the pan when frying; this ensures even crispiness.
- 💡Tip 3: Slice rolls only after cooling slightly to prevent filling from spilling.
Penyimpanan & hidangan
Store leftover rolls in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer for crispiness. Do not freeze as nori may become brittle.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
