My Korean Kitchen · by Sue | My Korean Kitchen★ 4.9 (10)
Korean Egg Roll (Gyeran Mari)
NUTRITION · PER SERVING15M COOK
CAL 8%·PRO 19%
CARBS 1G3% OF CAL
0G FIBER0G SUGAR1G OTHER
FAT 13G71% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A delicate Korean egg roll filled with rice, cheese, and green onion, pan-fried until golden. It's a quick, savory snack or appetizer with a creamy interior and crispy exterior.
starterkoreaneggsgluten freevegetarian
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 5 large eggs
- 1 Tbsp rice wine
- 1/4 tsp fine sea salt
- 1 Tbsp green onion (, chopped)
- 1/4 cup shredded mozzarella cheese
- Some cooking oil
At a glance
PER SERVING · TIME 15M
CAL 8%·PRO 19%
CARBS 1G3% OF CAL
0G FIBER0G SUGAR1G OTHER
FAT 13G71% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 276mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 87mg
- Calcium
- 80mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 276MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.