Tempura Seaweed Rolls with Ginger Soy Dip are a crispy, savory appetizer where nori sheets are filled with vegetables or seafood, rolled up, dipped in light tempura batter, and fried to golden perfection. Served with a zesty ginger-soy dipping sauce, they offer a satisfying crunch and umami-rich bite — ideal for parties, Japanese-themed menus, or modern fusion appetizers.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 15 minsTotal Time 40 minsFor the Seaweed Rolls
5 full sheets of nori (roasted seaweed), halved crosswise
1 cup julienned vegetables (e.g., carrots, bell peppers, cucumber, daikon)
Optional: cooked shrimp, crab stick, or firm tofu strips
½ avocado, thinly sliced
½ tsp toasted sesame oil (for brushing)
For the Tempura Batter
1 cup all-purpose flour
2 tbsp cornstarch
1 egg yolk
1 cup ice-cold sparkling water or club soda
Pinch of salt
Oil for deep frying (vegetable, canola, or peanut)
For the Ginger Soy Dipping Sauce
¼ cup soy sauce
2 tbsp rice vinegar
1 tsp sesame oil
1 tsp finely grated fresh ginger
1 tsp honey or sugar (to taste)
1 scallion, finely sliced
Optional: chili flakes or a dash of yuzu juice
Prepare the Filling
1
Slice all vegetables thinly into julienne strips about 2–3 inches long.
Lay out the nori halves, rough side up.
Lightly brush with sesame oil to help with sticking and flavor.
Roll the Seaweed
2
Place a small amount of filling (vegetables, avocado, and optional seafood) on one end of each nori strip.
Roll tightly like a cigar and seal the edge with a dab of water .
Let sit seam-side down to set while heating the oil.
Make the Tempura Batter
3
In a bowl, whisk together flour, cornstarch, and salt.
In a separate bowl, beat egg yolk with ice-cold sparkling water.
Combine wet and dry ingredients — stir briefly with chopsticks. Batter should be lumpy and cold .
Fry the Rolls
4
Heat 2 inches of oil in a deep skillet or pot to 350°F (175°C) .
Dip each seaweed roll into the tempura batter, coating completely.
Fry in batches for 1–2 minutes per roll , until pale golden and crispy .
Drain on a wire rack or paper towels.
Make the Ginger Soy Dip
5
In a bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, and honey.
Stir in scallions and optional chili flakes. Set aside.
Serving Suggestions
Variations
7
Korean-style: Add kimchi and bulgogi beef to the rolls.
Vegan version: Use tofu and skip egg in the batter (sub with cornstarch slurry).
Fusion: Add a swipe of wasabi mayo or sriracha before rolling.
Dessert version: Fill with banana and chocolate, skip soy sauce, and serve with caramel!
Ingredients For the Seaweed Rolls
5 full sheets of nori (roasted seaweed), halved crosswise
1 cup julienned vegetables (e.g., carrots, bell peppers, cucumber, daikon)
Optional: cooked shrimp, crab stick, or firm tofu strips
½ avocado, thinly sliced
½ tsp toasted sesame oil (for brushing)
For the Tempura Batter
1 cup all-purpose flour
2 tbsp cornstarch
1 egg yolk
1 cup ice-cold sparkling water or club soda
Pinch of salt
Oil for deep frying (vegetable, canola, or peanut)
For the Ginger Soy Dipping Sauce
¼ cup soy sauce
2 tbsp rice vinegar
1 tsp sesame oil
1 tsp finely grated fresh ginger
1 tsp honey or sugar (to taste)
1 scallion, finely sliced
Optional: chili flakes or a dash of yuzu juice
Directions Prepare the Filling
1
Slice all vegetables thinly into julienne strips about 2–3 inches long.
Lay out the nori halves, rough side up.
Lightly brush with sesame oil to help with sticking and flavor.
Roll the Seaweed
2
Place a small amount of filling (vegetables, avocado, and optional seafood) on one end of each nori strip.
Roll tightly like a cigar and seal the edge with a dab of water .
Let sit seam-side down to set while heating the oil.
Make the Tempura Batter
3
In a bowl, whisk together flour, cornstarch, and salt.
In a separate bowl, beat egg yolk with ice-cold sparkling water.
Combine wet and dry ingredients — stir briefly with chopsticks. Batter should be lumpy and cold .
Fry the Rolls
4
Heat 2 inches of oil in a deep skillet or pot to 350°F (175°C) .
Dip each seaweed roll into the tempura batter, coating completely.
Fry in batches for 1–2 minutes per roll , until pale golden and crispy .
Drain on a wire rack or paper towels.
Make the Ginger Soy Dip
5
In a bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, and honey.
Stir in scallions and optional chili flakes. Set aside.
Serving Suggestions
Variations
7
Korean-style: Add kimchi and bulgogi beef to the rolls.
Vegan version: Use tofu and skip egg in the batter (sub with cornstarch slurry).
Fusion: Add a swipe of wasabi mayo or sriracha before rolling.
Dessert version: Fill with banana and chocolate, skip soy sauce, and serve with caramel!
Tempura Seaweed Rolls with Ginger Soy Dip
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