- Fill a large mixing bowl with water and stir in rice wine vinegar. Add sliced lotus root and soak for 10-15 mins.
- Drain sliced lotus root, rinse well, then pat dry thoroughly with paper towel.
- In a large pot or wok, heat oil over medium-high heat to 170°C.
- Deep fry lotus root slices in batches until crispy and golden brown.
- Transfer to a plate lined with paper towel to drain excess oil. Season with salt and nori. Serve immediately.