Napa Cabbage Kimchi Pancake Rolls recipe - ingredients, nutrition and when to eat it
Napa cabbage kimchi leaves are coated in pancake batter, rolled up, and pan-fried. They’re savory and golden on the outside, with a tangy, crisp center.
Napa cabbage kimchi leaves are coated in pancake batter, rolled up, and pan-fried. They’re savory and golden on the outside, with a tangy, crisp center. They’re great as a side dish with a meal or as a simple snack when you’re a little hungry.
Vegetables · 15 minutes to cook
Nutrition (per 194g serving): 360.9 kcal · protein 7g · carbohydrate 48.6g · fat 15.2g · sodium 701.5mg
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: If the kimchi leaves are large, spread the batter in a thin layer to make them easier to roll.
Tips: If the kimchi is salty, there’s no need to add extra salt to the batter.
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Ingredients (1 serving)
- Napa cabbage kimchi leaves — 2 sheet
- Korean pancake mix — 0.5 cup
- Water — 0.3 cup
- Cooking oil — 1 Tbsp