Korean egg roll recipe. How to cook Korean egg rolls? Recipe for egg rolls with cheese

In recent years, Asian cuisine has taken pride of place in European restaurants. People are already fed up with fast foods and have become more concerned about their health and proper nutrition. Due to the abundance of rice and seafood, oriental dishes are very light, dietary and incredibly healthy, and spicy sauces and seasonings give them a unique taste.

Looking at the intricate curls of rolls and sushi in oriental restaurants, it seems impossible to repeat all this at home, but in fact everything is very simple, you just need to stock up on a minimum set of products, patience and inspiration.

Easy Korean Egg Rolls

Korean-style egg rolls look very bright and exotic, but in fact it is an ordinary thin omelette with rice and fish. There is nothing complicated in their preparation, and if you practice a little, then soon this dish will become indispensable on your table. Korean egg rolls can be the perfect breakfast or cold snack for a large company.

The beauty of egg rolls is that you can wrap any filling in an omelet, experiment with fish varieties, add fresh vegetables, seaweed or exotic seasonings. The highlight of Korean-style egg rolls is the spicy wasabi sauce, but even that can be replaced with regular soy sauce.

Among the many options for preparing egg rolls, a special place is occupied by a recipe in which the filling is baked with an omelet, after which everything is rolled up and cut into portions.

For quick preparation of egg rolls in Korean, we need:

• Three raw chicken eggs.
• One medium carrot.
• A few green onions.
• Salt pepper.

Cooking:

1. Grate the carrots on a medium grater. We cut green onions into thin rings.
2. Whisk the eggs until smooth with a fork. Salt, pepper.
3. Lightly grease the pan with vegetable oil and put on a slow fire.
4. Pour half the eggs into a heated pan, pour carrots and onions evenly. Top with the remaining eggs.
5. As soon as the omelet ceases to be liquid, without removing it from the heat, carefully roll up the roll and leave to fry for another five minutes.
6. Slightly cooled roll is divided into even portioned pieces.

How to make Korean-style egg rolls with delicious toppings

For a more festive version of Korean-style egg rolls, you only need fifteen minutes of your time and a simple set of products.

For four servings of Korean-style rolls, we need:

• Four raw eggs.
• One hundred grams of boiled rice.
• Two hundred grams of soft or processed cheese.
• Two fresh cucumbers.
• A little sunflower oil.
• Two tablespoons of soy sauce and a teaspoon of wasabi.

Cooking steps:

1. Whisk the raw eggs with a fork until smooth. Add soy sauce and wasabi. Mix thoroughly again.
2. Lubricate the heated pan with vegetable oil and bake a thin egg pancake over low heat.
3. The finished pancake can be transferred to a napkin to remove excess fat.
4. Spread boiled rice in a thin layer on top of the egg pancake.
5. Cut the melted cheese into thin slices and spread evenly over the rice.
6. Cucumber cut into small cubes and put on cheese.
7. Gently roll the pancake into a tight roll.
8. Cut into portions and serve with sauce.

As a rule, in addition to eggs, the recipe contains carrots and green onions - this is a traditional combination of flavors, but there are also endless variations with other vegetables, mushrooms and nori sheets.

Ingredients:

• eggs - 3 pcs.;
• green onions - 1 feather;
• carrots - 30 g.

Cooking

Before preparing Korean egg rolls, chop green onions and grate carrots, or cut them into thin strips. Whisk the eggs until the white and yolk are combined. Grease the surface of the pan with an oiled napkin and leave on low heat. It is moderate heat that is the key point in the preparation of such rolls: if the fire is too high, the omelette will overcook and break during folding.

Season the beaten eggs with salt and pour half of the mixture into the oiled pan, spreading them over the entire surface. Top the omelet with onions and carrots. As soon as the bottom of the omelette grabs, but has not yet had time to change color, begin to carefully roll it into a roll right in the pan, wielding a spatula. When the Korean-style egg roll is ready, it is left to rise for about 5 minutes, and then divided into equal portions.

Korean egg rolls - recipe

Having mastered the basic points of how to cook egg rolls in Korean, you can move on to a more complex variation with a nori sheet inside.

Ingredients:

• eggs - 4 pcs.;
• sweet pepper - 45 g;
• green onions - 2-3 feathers;
• nori sheet.

Cooking

Cut onion greens and sweet pepper. Whisk the eggs with a pinch of salt, add the vegetables. Lightly grease a frying pan with oil and heat over medium heat.

Pour about a third of the omelet mixture into the pan, and when it sets, carefully pick it up with a spatula and start rolling. After folding a couple of times and freeing one of the edges of the pan, pour in another third of the omelette mass and lay out the nori sheet. Roll the omelette again 2-3 more times, pour in the rest of the egg mixture and continue rolling. Transfer the finished roll to a cutting board and refrigerate for at least 5 minutes before slicing.

Eastern countries have always been famous for their exotic culture, including culinary. To many Europeans, the preparation of Asian dishes seems like a ritual that cannot be performed without prior preparation. However, this is only a first impression. Oriental cuisine is rich in complex recipes, but many overseas dishes are easy to make at home.

One of these goodies is Korean egg rolls. At home, in the Land of Morning Calm, they are called "gye ran mal yee" (literal translation - "wrapped omelet"). The dish is served on the table as an appetizer, side dish, or the contents of a Korean school lunch box. There are options for making egg rolls with a variety of ingredients.

The choice of filling for an omelet depends only on your taste preferences. Rolls with dried seaweed, fish and rice are popular. In this article we will talk about one of the easiest recipes. It contains fresh vegetables, thanks to which the rolls look bright and colorful. Oriental spices, such as wasabi, will help emphasize their taste.

Ingredients

Korean egg roll recipe

Wash the vegetables, peel and cut into small cubes. In a separate bowl, beat 3 eggs with a fork, add a pinch of salt, add half of the vegetables. Heat a small frying pan by pouring a drop of vegetable oil over it. Pour the egg blank into the pan and fry it over low heat.

When the edges of the omelette are firm and the middle remains relatively runny, pry off one edge with a spatula. Add the rest of the pre-fried filling on it, then wrap the roll, pressing down so that it turns out to be evenly flat. Use a spatula to lift the roll up to brown the edges. Prepare the second portion of the dish in the same way.

Bored with omelets? Make egg rolls with vegetables! When the rolls have cooled, cut them into pieces 1-1.5 cm thick. 6 eggs should make 20-25 slices. Rolls can be served immediately with fresh vegetables or hot sauce, or you can pack them in a lunch box and take them to work. In any case, a delicious and healthy lunch is provided to you!

Total:

Step by step cooking

1. Step 1:

   Ingredients

2. Step 2:

   Lightly beat the eggs with a fork

3. Step 3:

   Add soy sauce

4. Step 4:

   Add some wasabi for flavor

5. Step 5:

   Fry a thin egg pancake in sunflower oil and put on a napkin to remove excess fat.

6. Step 6:

   Put rice on top of the pancake

7. Step 7:

   Add finely chopped cheese

8. Step 8:

   Arrange thinly sliced ​​cucumbers on top.

9. Step 9:

   Roll tight rolls

10. Step 10:

    Bon appetit!

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Calorie content of products that are possible in the composition of the dish

• Fresh cucumbers - 15 kcal/100g
• Egg white - 45 kcal / 100g
• Egg yolk - 352 kcal / 100g
• Egg powder - 542 kcal / 100g
• Chicken egg - 157 kcal / 100g
• Ostrich egg - 118 kcal / 100g
• Raw wild rice - 353 kcal/100g
• Rice - 344 kcal / 100g
• White rice fortified boiled - 109 kcal / 100g
• Rice white fortified raw - 363 kcal / 100g
• White rice, boiled with steam, boiled with long grains - 106 kcal / 100g
• White rice, steamed, with long grains raw - 369 kcal / 100g
• Rice brown boiled - 119 kcal/100g
• Raw brown rice - 360 kcal/100g
• Dry instant rice - 374 kcal/100g
• Instant rice, ready to eat - 109 kcal/100g
• Soy sauce - 51 kcal / 100g
• Wasabi - 143 kcal/100g
• Camembert cheese 50% fat - 291 kcal/100g
• Moobacher cheese - 350 kcal/100g
• Saint-Agur cheese - 369 kcal/100g
• Sirius camembert cheese - 294 kcal/100g
• Sunflower oil - 898 kcal / 100g
• Refined sunflower oil - 899 kcal / 100g

Food calorie content: Rice, Soft cheese, Cucumbers, Eggs, Sunflower oil, Soy sauce, Wasabi sauce

In recent years, Asian cuisine has taken pride of place in European restaurants. People are already fed up with fast foods and have become more concerned about their health and proper nutrition. Due to the abundance of rice and seafood, oriental dishes are very light, dietary and incredibly healthy, and spicy sauces and seasonings give them a unique taste.

Looking at the intricate curls of rolls and sushi in oriental restaurants, it seems impossible to repeat all this at home, but in fact everything is very simple, you just need to stock up on a minimum set of products, patience and inspiration.

Easy Korean Egg Rolls

Korean-style egg rolls look very bright and exotic, but in fact it is an ordinary thin omelette with rice and fish. There is nothing complicated in their preparation, and if you practice a little, then soon this dish will become indispensable on your table. Korean egg rolls can be the perfect breakfast or cold snack for a large company.

The beauty of egg rolls is that you can wrap any filling in an omelet, experiment with fish varieties, add fresh vegetables, seaweed or exotic seasonings. The highlight of Korean-style egg rolls is the spicy wasabi sauce, but even that can be replaced with regular soy sauce.

Among the many options for preparing egg rolls, a special place is occupied by a recipe in which the filling is baked with an omelet, after which everything is rolled up and cut into portions.

For quick preparation of egg rolls in Korean, we need:

• Three raw chicken eggs.
• One medium carrot.
• A few green onions.
• Salt pepper.

Cooking:

1. Grate the carrots on a medium grater. We cut green onions into thin rings.
2. Whisk the eggs until smooth with a fork. Salt, pepper.
3. Lightly grease the pan with vegetable oil and put on a slow fire.
4. Pour half the eggs into a heated pan, pour carrots and onions evenly. Top with the remaining eggs.
5. As soon as the omelet ceases to be liquid, without removing it from the heat, carefully roll up the roll and leave to fry for another five minutes.
6. Slightly cooled roll is divided into even portioned pieces.

How to make Korean-style egg rolls with delicious toppings

For a more festive version of Korean-style egg rolls, you only need fifteen minutes of your time and a simple set of products.

For four servings of Korean-style rolls, we need:

• Four raw eggs.
• One hundred grams of boiled rice.
• Two hundred grams of soft or processed cheese.
• Two fresh cucumbers.
• A little sunflower oil.
• Two tablespoons of soy sauce and a teaspoon of wasabi.

Cooking steps:

1. Whisk the raw eggs with a fork until smooth. Add soy sauce and wasabi. Mix thoroughly again.
2. Lubricate the heated pan with vegetable oil and bake a thin egg pancake over low heat.
3. The finished pancake can be transferred to a napkin to remove excess fat.
4. Spread boiled rice in a thin layer on top of the egg pancake.
5. Cut the melted cheese into thin slices and spread evenly over the rice.
6. Cucumber cut into small cubes and put on cheese.
7. Gently roll the pancake into a tight roll.
8. Cut into portions and serve with sauce.

Description

Egg rolls are a delicious delicacy that came to us from Korea. Now this dish is made in almost every country. Even an inexperienced hostess will cope with cooking and prepare breakfast for family and friends with a bang. In addition, the products included in the composition are in every kitchen.
Rolls are an egg omelet in the form of spring rolls. Although the recipe is very simple, but, believe me, by preparing it at home, you will get a lot of pleasure and want to make a Korean roll more than once.

For today's dish, we will add avocado, tomatoes and fragrant garlic to the filling. The ingredients are perfectly combined with each other and complement each other.
Of course, you can buy an egg roll, but do not deny yourself the pleasure of making a delicacy yourself. And we will help you and show you how to cook a Korean dish at home. Below is a recipe with step by step photos.
Let's start cooking!

Ingredients

Egg rolls - cooking recipe

First, take a bowl and crack 2 eggs into it. Then pour in 20 ml of milk and add chopped dill, ground black pepper and salt. Mix thoroughly with a spoon, whisk or mixer.

Take a frying pan and pour vegetable oil into it. Put on the stove and heat the container. Pour the resulting mixture into the pan. Cook for about 5-7 minutes covered.

Meanwhile, prepare the rest of the ingredients.

Take a ripe avocado and wash it. Cut in half and remove the pit. Take a sharp knife and cut the avocado into cubes without removing the skin. Make it as shown in the step-by-step photo of the recipe.

Then divide the garlic into cloves and free from the husk. After that, wash and grind as finely as possible.

In a bowl, mix avocado, ground black pepper, a little salt with a teaspoon of olive oil. Drizzle with lemon juice to keep the avocado from turning brown. Mash lightly with a fork.

As soon as the omelet is seized from below, you can put the resulting mass on one side. Cut ripe tomatoes into thin circles and place them on top of the puree, as shown in the photo.

Cook until the pancake is fully cooked. After that, gently roll the omelette into a roll and place on a serving plate. Cut diagonally and serve. Garnish with herbs, fresh tomatoes or cucumbers. That's all, delicious and satisfying Korean-style egg rolls are ready! We hope that this step-by-step recipe was useful to you and you fulfilled your culinary desires. Bon appetit!

• The filling can be changed at will. Egg rolls with vegetables are very tasty.

How to make egg rolls for breakfast:

video recipe under the description

Cut sausage into small cubes. You can use whatever you have in your fridge. Suitable for both boiled and smoked. Even sausages and sausages left after dinner can be put into action.

Finely chop green onion. You can use any other greens, but for the first time we recommend that you cook it with onions. It gives the finished dish not only a rich aroma, but also additional flavor notes.

Whisk the eggs into a mixing bowl. Add salt and spices to the eggs. Beat them with a whisk until smooth.

Throw in the sausage and onion. Mix.

Grease the pan with oil.

Pour a small amount of the egg mixture over it. Just enough to cover the bottom of the pan.

As soon as the "roll" begins to stick, it must be very carefully twisted into a roll. It is enough to make it two-thirds, leaving part of the mixture to bake.

Add a new portion to it. Be sure to do this so that the two parts are connected.

As you fry, you should continue twisting the roll and add a new portion.

Fry the last layer until cooked, roll up, fry additionally on both sides until golden brown. The sides of the roll also do not hurt to lightly brown.

Egg roll is ready! To make the rolls look prettier, they can be cut diagonally, or in circles.

A miniature island state in the East does not get tired of shocking the world: either it will build an airport in the center of the ocean, or it will create a unique robot actress. It has become a habit for the Japanese to surprise and amaze, today they simply cannot do otherwise. When it comes to Japan, we, first of all, do not get tired of admiring its innovative technologies and scientific and technological progress and, of course, amazing cuisine. For Europeans, Japanese cuisine is, first of all, rolls and sushi. If you decide to try to cook egg rolls yourself, then we will be happy to help you in this difficult culinary business.

Among the inhabitants of Japan there have always been enough fishermen, and the main crop, which is sown in abundance in the fields of the Japanese, is rice. These two products served as the basis for the preparation of delicious national dishes that have gained popularity around the globe. Thinking about how to cook egg rolls? We will explain in detail the technology of the “birth” of rolls with a delicate filling in a special egg pancake that adds spice to the dish.

What ingredients to use?

• some rice;
• soft cheese;
• fresh cucumber;
• soy sauce;
• egg;
• wasabi.

Fans of traditional Japanese rolls can use seafood as a filling, especially if this is a reflection of taste preferences, but vegetarians can always create rolls from vegetables and special shiitake mushrooms that grow right on the trees.

Mastering the technology of making rolls: quickly and easily

Egg rolls, the recipe of which we offer to everyone for acquaintance, have their own peculiarity of preparation, which consists in adding ingredients that are not quite usual for Japanese cuisine when creating an egg pancake. When choosing rice, go “hunting” to the large hypermarkets of the city, only there you can buy special round-faced cereals. Don't forget to mix the cooked rice with traditional mirin, salt, sugar, sake and kelp too.

So, let's start cooking according to the following scheme:

1. Stir the egg in a deep bowl with water and soy sauce (use 1 tablespoon);
2. Add some wasabi for spice;
3. The medium pan should be greased with vegetable oil, heated over a fire;
4. Pour the egg mixture into the pan;
5. Egg pancake should be fried over medium heat for about a minute on both sides;
6. We take out the finished pancake on a paper towel so that the remaining oil is absorbed into the paper;
7. We wait a little for the pancake to cool;
8. We spread a little boiled rice on it with a strip 10-12 cm wide;
9. It is necessary to flavor the rice with soft cheese;
10. A fresh cucumber cut into strips is laid on top;
11. Optionally, you can add seafood or vegetables to the filling.

Don't forget to roll the tightly stuffed roll with a special bamboo mat called makisa in Japan. The matter remains small: you just need to remove the uneven edges with a knife and evenly divide the roll into 6-8 parts. Egg rolls are ready! The Japanese eat these rolls cold, seasoned with soy sauce.