Paper Thin Seaweed Crisp
Serves: 1 tub
  • 12 pieces spring roll pastry
  • 12 pieces seasoned seaweed
  • 1 egg white
  • 2 tablespoon oil for brushing
  1. Preheat the air fryer at 180 degree Celsius
  2. Brush the seasoned seaweed with egg white and stick the seaweed to the popiah skin.
  3. Brush the back and front of the seaweed popiah with oil
  4. Cut each pieces into 9 smaller pieces
  5. Layer into the basket (do not overlay and overcrowd - divide into batches for frying)
  6. Air fry for 3 mins and repeat until all are fried
  7. Cool and store in air tight container
Recipe by eckitchensg at