Crispy & Chewy Rice Paper Gim-mari Rolls
A Special Gim-mari Recipe Using Rice Paper
Packed with tuna, kimchi, tteokbokki rice cakes, and cheese! Enjoy these delightful rice paper gim-mari rolls with their wonderful crispy exterior and chewy interior. They make a perfect snack for kids or an appetizer with drinks.
Main Ingredients
- 1 can of tuna (drained)
- 1 Tbsp carrot (finely minced)
- 1 Tbsp onion (finely minced)
- 3 Tbsp tomato (seeds removed and finely diced)
- 2 sheets of roasted seaweed (gim)
- 4 tteokbokki rice cakes
- 3 Tbsp kimchi (finely chopped)
- 2 slices of processed cheese
- 8 sheets of rice paper
Seasoning & Sauce
- 1 Tbsp mayonnaise
- 1 Tbsp honey mustard
- 1/4 Tbsp sesame oil
- 1 Tbsp mayonnaise
- 1 Tbsp honey mustard
- 1/4 Tbsp sesame oil
Cooking Instructions
Step 1
Drain the oil completely from the canned tuna. It’s important to retain the natural flavor of the tuna.
Step 2
Finely mince the carrot and onion. Place the minced vegetables in a bowl, add a little cooking oil, cover with plastic wrap, and microwave for 1 minute. This will soften the vegetables and improve their texture.
Step 3
To the cooked vegetables, add half (1/2) of the drained tuna and mix well with mayonnaise and honey mustard. This step creates the base flavor for the tuna filling.
Step 4
Finely dice the tomato, removing the seeds first to prevent excess moisture. Add the diced tomato to the tuna mixture from step 2 and gently combine.
Step 5
Cut the roasted seaweed (gim) into roughly 4 equal pieces. Place a portion of the tuna mixture from step 3 onto one piece of gim. Roll it up tightly to prevent the filling from leaking out. Ensure the filling is generous.
Step 6
Place the tteokbokki rice cakes in a microwave-safe container with a little water. Cover and microwave for 1 minute in total (two 30-second intervals) until softened. Make sure the rice cakes are pliable, as they can be tough if not cooked enough.
Step 7
Drain any excess water from the softened rice cakes. Place them on top of the gim rolls made in step 4. Gently press them down to help them adhere, then roll another piece of gim around them to secure. The rice cakes will now act as part of the filling.
Step 8
Mix the remaining tuna (1/2) with the finely chopped kimchi and a little sesame oil. Spread this kimchi-tuna mixture onto another piece of gim and roll it up tightly. The crunchiness of the kimchi and the nuttiness of the sesame oil will add extra flavor.
Step 9
On yet another piece of gim, place a slice of cheese, followed by the cooked rice cakes from step 5. Roll the gim around the cheese and rice cakes, allowing the cheese to melt and bind them together. Drizzle a tiny bit of sesame oil to moisten the edge of the gim, then press to seal the roll securely.
Step 10
Dip one sheet of rice paper in cool or lukewarm water for about 10-15 seconds, then gently lift it out. Be careful not to soak it for too long, as it can tear. Lightly shake off excess water. Place one of your prepared gim rolls (tuna, rice cake, cheese, etc.) in the center of the rice paper and wrap it tightly, like a spring roll, ensuring it doesn’t tear.
Step 11
Heat a generous amount of cooking oil in a pan over medium-low heat. Carefully place the rice paper-wrapped gim-mari into the hot oil. Roll them gently and continuously until all sides are golden brown and the rice paper puffs up slightly, indicating it’s becoming crispy. This should take about 2-3 minutes. Your crispy outside, chewy inside rice paper gim-mari rolls are ready!
