• Whisk the egg with salt and pepper. Set aside
• The size of the seaweed and spring roll is roughly about the same size
• Separate the spring roll sheets and keep them covered with a damp towel to prevent them from drying out

To make the roll shape:

• Brush one spring roll sheet with a thin layer of egg wash all over the surface. Put one seaweed sheet on top. Use a chopstick to roll from one end to another. You don't need to roll it too tight. Brush the end with a bit of egg wash to seal. Pull the chopstick out. Use a kitchen shear to cut into 4-5 pieces at an angle. Repeat with the rest

To make the cracker shape:

• Brush one spring roll sheet with a thin layer of egg wash all over the surface. Put one seaweed sheet on top. Brush the seaweed with another thin layer of egg wash. Sprinkle white sesame seeds on the surface. Use a kitchen shear to cut into smaller square pieces. Repeat with the rest and let these dry a little bit for about 15 minutes

To air fry:

• Brush the rolls or crackers with some oil. Put them in the air fryer basket in one layer (do this in batches) and air fry at 350 F (180 C) for 2-3 minutes or until they are golden brown and crispy

To deep fry:

• Preheat about 1 inch of oil over medium heat. When you put a chopstick into the oil and you see bubbles around it, the oil is ready. Fry over medium heat until they are golden brown. Remove and put on top of absorbent paper towel

Storage:

• Let them cool down completely and then transfer to an air-tight container and they should stay crispy