Crispy Enoki Rolls

Ingredients

• 2 pack enoki mushrooms
• 4 rice paper sheets
• 4 seaweed sheets
• cornstarch
• oil
• 2 tbsp gochujang
• 1/2 tbsp gochugaru
• 1 tbsp soy sauce
• 2 tbsp perilla oil or sesame oil
• 1/2 tbsp honey
• 2 tsp water

Steps

1. All the ingredients needed shown in photo form.
2. Cut ends of enoki mushroom off. Wet rice paper in cold water for 15 seconds and layer a sheet of seaweed on top.
3. 1 pack of enoki can be spilt into 2 rolls. Add enoki on seaweed sheet and roll it tightly like a burrito. You will have extra on the ends, I just cut it off.
4. Cut enoki roll into even pieces. Sprinkle cornstarch on both sides.
5. Pan fry on medium low heat for 10-15 mins on each side or until it turns golden crispy. You can also air-fry at 350F – 375F for 20 mins flipping halfway (make sure you spray oil on both sides).
6. Create sauce mixture with the ingredients listed. Taste test and adjust if needed.
7. Enjoy on its own or with sauce.