Ingredients (serves 2):

• 1 nori sheet, halved
• 2 pieces spring roll pastry skin, 215 x 215mm
• 1½ -2 teaspoons vegetarian tom yum paste, mixed with 1½ teaspoon water
• vegetable oil, for deep-frying

Directions:

1. Place a piece of spring roll pastry skin on a chopping board or plate. Brush some vegetarian tom yum paste over it.
2. Place a piece of nori sheet on top, brush with some vegetarian tom yum paste. Fold the spring roll pastry skin over to cover up the nori sheet.
3. Cut into strips or few sections. Repeat with the next spring roll pastry skin.
4. Heat oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds. Drop the seaweed crisp into the hot oil and fry in batches until lightly golden yellow.
5. Remove with a slotted spoon. Drain well on kitchen paper.
6. Serve immediately.

Source: The Modern Vegetarian

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