How to make

1. Boil the noodles in boiling water for 9 minutes. If you take it out because it seems to be roughly cooked, it may still be stiff, so wait at least 9 minutes.
2. Rinse the glass noodles thoroughly in cold water and season with soy sauce, salt, and pepper. Since the noodles absorb a lot of the seasoning, taste it until it is slightly salty. At this time, you can add chopped vegetables such as carrots or onions.
3. Spread the seaweed on a dry cutting board and place the glass noodles on top.
4.Roll it like you would roll kimbap and leave it for about 30 minutes. Until the glass noodles swell and stick together.
5. Once the glass noodles swell and become firm, cut them into the desired size.
6. Mix frying powder and water in a 1:1 ratio to make the batter.
7. It would be good to use enough oil to completely submerge the seaweed rolls, but oil was a waste, so I added just enough to cover at least half of them. Pour oil into a deep pot and heat the oil.
8. For the first fry, coat only the noodles at both ends and fry them. This prevents the noodles from coming out unintentionally and making a mess.
9. After the first frying, make the second frying batter while the seaweed roll is cooling and fry evenly over low heat. You can make the batter in the same 1:1 ratio, and if you add parsley powder at this time, it becomes herb-based fries like Attale fries.
10. Fry until the color turns yellow and feels crispy, then drain enough oil on a paper towel.


Ingredients
1. Ingredients (5 pieces)
2. Glass noodles (3 servings)
3. Tempura powder (2 cups)
4.Soy sauce (3T)
5.Salt (2T)
6.Pepper (1T)

https://www.10000recipe.com/recipe/6829661