Bouncy vermicelli in a crispy tempura shell Introducing our wheat sugar coriander nori rolls, filled with firm vermicelli noodles in tempura made with domestic seaweed. The thin coating of rice flour reduces oil absorption and creates a crispy texture, and we use only pure white milk so you can enjoy it without worrying about trans fats. They're perfect with tteokbokki or jjolmyeon to cut through the spiciness of the food, so indulge in the charm of these savoury rolls.