" If you love crunch and you love seaweed, these are your perfect homemade chip. You can cut them into a uniform shape of your choice. Squares or strips are fine, as long as they are even, otherwise they will finish cooking at different times. They are dangerously moreish, so make sure you make plenty. Great as a beer snack!" Poh Ling Yeow, Poh & Co. 2
- 10 sheets large (about 25 × 25 cm) spring roll wrappers (see note)
- 2 eggs, well beaten
- 10 sheets (about 25 × 25 cm) nori (see note)
- 500 ml (2 cups) rice bran oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Brush the spring roll wrappers with the egg. Carefully lay a nori sheet over each one. Cut each prepared sheet into 3 even rectangles, then cut widthways into smaller even–sized strips.
Heat oil for deep-frying in a heavy-based saucepan over low – medium heat. Working in batches, fry the chips until light golden and crisp; they will continue to cook as they cool. Remove with a Chinese spider or slotted spoon and drain in a colander lined with paper towel.
Sprinkle with salt and serve.
• Spring roll wrappers can be found in Asian grocers and some larger supermarkets.
• Nori (seaweed) sheets can be found in Asian grocers and some larger supermarkets.
Photography, styling and food preparation by china squirrel.
Poh & Co. 2 Thursdays at 8.30pm on SBS.
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