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Crunchy Enoki Seaweed Rolls

These little bites are CRUNCHY ! Also deeply satisfying and it is vegan. After last week’s Mushrooms stir fry recipe, I have some mushrooms left that we didn’t use in our last reel.

So I try to find ways how not to waste the needle mushrooms or Enoki mushrooms and this is how I came across with this recipe online. I grab my pan and fry some of them to see if this actually gonna be good and they were. I bought my ingredients from Wholefood Merchants in Ferntree Gully and I put the link on them as well.


Enoki Mushrooms
All Purpose Flour
Seaweed Sheets
Rangoon Sunrise ORIGINAL Burmese Salad Dressing
Vegetable Oil

Seaweed Rolls

Pull apart the Enoki mushrooms to smaller piles. Roll them into the seaweed sheets. Wet your fingertip with water and close off the end of seaweed. In the hot pan, heat up the oil. Dip your seaweed and mushrooms rolls into flour. Coat them generously with flour, I found it best to use my hands to do so. Fry them until they all turned into golden and crispy. You can hear my chopsticks scraping on the crispy seaweed in the video and watch full recipe reel here. Every bite was so CRUNCHY, it is good on its on but I took it to the next level by dipping into Rangoon Sunrise’s  most UMAMI dressing ( THE ORIGINAL ) and Oh Boy , they were AMAZING.

Crunchy Enoki Seaweed RollsCooking Tips

Cut off the ends of Enoki mushrooms to get nice clean mushrooms. Before putting the mushroom into the pan, make sure the oil is hot enough to get that crunchy texture. If you see any burnt flour pieces in the pan, pull them off with your skimmer ladel. Happy Cooking till we meet again.