Crispy Kimchi Pancake Rolls recipe - ingredients, nutrition and when to eat it
These crispy rolls are made by filling thin wrappers with spicy kimchi, glass noodles, and pork, then pan-frying them until golden.
These crispy rolls are made by filling thin wrappers with spicy kimchi, glass noodles, and pork, then pan-frying them until golden. They’re crisp outside and tender inside, making them ideal for a hungry lunch or dinner.
Street food · 25 minutes to cook
Nutrition (per 189.7g serving): 419.4 kcal · protein 13g · carbohydrate 44g · fat 20.8g · sodium 828.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squeeze the kimchi well to remove excess moisture so the wrappers stay crisp.
Tips: Don’t overfill the rolls, or the wrappers may burst. Leave some space around the edges.
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Ingredients (1 serving)
- Flat Dumpling Wrappers — 2 sheet
- Aged Kimchi — 0.4 cup
- Glass Noodles — 20 g
- Ground Pork — 40 g
- Green Onions — 0.3 pc
- Sesame Oil — 1 tsp
- Cooking Oil — 1 Tbsp
- Soy Sauce — 0.5 tsp
- Ground Black Pepper — 1 pinch