Nori sheets have a subtle salty flavour which can be enhanced with ingredients of your choice. We pair them with creamy seaweed dip and a sprinkle of sesame. They’re easy to make at home if you’re looking for something quick and easy to munch on
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Japanese |
| Diet | Vegetarian |
| Preparation | Easy |
| 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. See details | |
Ingredients
Cooking Instructions
Download PDFTrim 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.
