- You can add some seasoning by beating in some sugar or herbs and spices such as chilli powder into the egg. This step is optional.
- Pull apart a sheet of spring roll skin and lay on a flat surface. Using a brush, brush sheet with the beaten egg.
- Carefully lay pieces of seaweed onto the spring roll skin until it is covered in seaweed. Then brush on some more beaten egg onto the seaweed.
- Sprinkle some of the sesame seeds on top of the seaweed. Take care not to sprinkle too much as it will stop the next layer of spring roll skin from sticking.
- Place a second layer of spring roll skin on top of the seaweed.
- Make sure there are no are bubbles on either side. Use your hands to squeeze out any air bubbles caught in the layers of spring roll skin.
- Using a sharp knife, cut the sheet of spring roll skin into 8 equal sized strips. Then stack them on each other and cut crosswise into 3 sections.
- Next, we want to tie these seaweed crackers into knots. This helps the layers stick together when frying and also gives the crackers and interesting shape.
- Cut an incision in the middle of each cracker about 3-4cms long. Then fold one end into this incision and pull out to make a knot. However, this knotting process is also optional and the crackers can be fried as is.
- Heat up some oil in a wok or deep pan on medium heat. Once the oil is sufficiently hot, start to deep fry the crackers until they are golden brown.
- Drain the crackers and lay them on paper towels to absorb any excess oil.
- Allow them to cool to room temperature before serving. They can also be stored in airtight containers.