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The looks are deceiving, it's more delicious than you think. And Don't forget to have Dukboki with it! 김말이900_01Ingredients (serving size: 20 each) 0.3lb Glass noodle ¼ carrots 1/3 onion 1/3 Asian chives (julienned) 4tsp sesame oil Salt & Pepper 5 Nori paper (cut to 20 pieces) Vegetable oil Batter mix: 1 1/3cup Korean tempura flour, ¾ cup water, 2 eggs   김말이900_03 1. In a boiling pot, cook glass noodles until noodles become soft. Scoop out from the pot to rinse in cold water. Drain well.   김말이900_05 2. In a medium-high pan, stir-fry carrot, onion, and chives with vegetable oil. Add cooked glass noodles, salt and pepper to your taste. Stir-fry for 5 more minutes.   김말이900_07 3. Place a small amount of stir-fried mixture on a nori paper. Roll the nori paper carefully. Seal the edge with a little bit of water.   김말이900_09 김말이900_11 4. Make batter mix with the ingredients above. Coat the spring rolls with Korean tempura flour first and dip them into the batter mix lightly, but thoroughly.   김말이900_13 5. Heat vegetable oil to 360F. Fry spring rolls until they become golden brown and crispy.   김말이900_15김말이900_17 Korean Nori Spring roll is crunchy outside and chewy inside. It tastes even better when you dip it in some spicy dukboki. YUM!   KVD로고