This seaweed cracker (or nori cracker) is made from yaki sushi nori (roasted seaweed) and spring roll pastry. The making process is very simple, just stick together these 2 ingredients with some egg wash, cut into smaller pieces and fry until golden brown in hot oil.

This recipe has some white sesame seeds added to the crackers which give them a hint of sesame flavour.

CHINESE VERSION: 香酥海苔脆饼(紫菜脆饼)

Crispy Seaweed Cracker (Nori Cracker)| MyKitchen101en


  • 1 egg (grade A)
  • 1 tbsp plain water
  • salt & ground pepper (to taste)
  • 9 sheets spring roll pastry (215 mm x 215 mm)
  • 9 sheets yaki sushi nori (roasted seaweed)
  • adequate white sesame seeds
  • 600 ml cooking oil


1 Add water, salt and ground pepper to egg, beat lightly with a fork, then strain through a sieve.

2 Brush a sheet of spring roll pastry with a layer of egg wash.

3 Top with a sheet of sushi nori.

4 Brush the sushi nori with another layer of egg wash.

5 Sprinkle with some sesame seeds.

6 Set aside for 15-20 minutes, or until the surface has dried up.


7 Cut each sheet into 9 small sheets.

8 Preheat cooking oil to 150°C, put in 1 small sheet to test the heat of the oil.

9 Deep-fry over medium heat in 4 batches until golden brown, keep stirring so that the heat is evenly distributed.

10 When the seaweed crackers have turned golden brown, remove from heat and drain off the oil using a strainer ladle.

11 Put the crackers on kitchen towels to absorb the oil.

12 Store the seaweed crackers in airtight container when they have fully cooled down.