Directions

To Prepare

1. Cook soaked sweet potato noodles in boiling water for 5 mins, strain and wash under cold running water to remove starch. Set aside to drain as much as possible.
2. Transfer to a bowl and cut into small pieces.
3. Mix cut sweet potato noodles, diced carrots, chopped chives, sugar, light soy sauce, sesame oil, salt and pepper together.
4. Take 1 half of a nori sheet and place the sweet potato mixture across the nori sheet.
5. Then, roll it up into a log sealing the end with some water.
6. Once all nori sheets are used up, line them together.
7. Then cut them into 3 sections.
8. Mix potato starch with water and let it sit for 30 minutes. The flour sediment will settle at the bottom of the bowl. Pour away the water.
9. Mix the soaked flour with egg white and cooking oil. Mix until well incorporated.
10. Heat the oil up to 180°C in a small saucepan. Take one seaweed roll and dip it into the batter to coat.
11. Fry for 2-3 minutes or until golden. Strain excess oil and cool on a cooling rack.
12. Serve with dipping sauce.