Blanch the shirataki noodles briefly and drain thoroughly.

Season the noodles with salt and pepper. Optionally, add finely chopped carrots or green onions for extra flavor.

Place a portion of shirataki noodles on a sheet of seaweed and roll tightly.

Cut the rolls in half using scissors for easier handling.

Prepare the batter by mixing tempura flour, egg, and water until smooth.

Dip the rolls into the batter, ensuring they are fully coated.

Pan-fry the rolls in a lightly oiled pan until golden brown, turning gently.

Let the rolls cool slightly and store them in an airtight container in the freezer.