Cheese and Soondae Rice Paper Rolls recipe - ingredients, nutrition and when to eat it
These Korean street-food snacks wrap soondae (Korean blood sausage) and cheese in rice paper, then pan-fry them until golden.
These Korean street-food snacks wrap soondae (Korean blood sausage) and cheese in rice paper, then pan-fry them until golden. They’re crisp on the outside, chewy and savory inside, and make a great afternoon snack or quick late-night bite.
Street food · 15 minutes to cook
Nutrition (per 152.5g serving): 373.3 kcal · protein 12.2g · carbohydrate 42g · fat 17g · sodium 687.4mg
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: The rice paper softens as you roll it, so there’s no need to soak it for long.
Tips: Leave space between the rolls in the pan so they don’t stick, and cook the seam side first to help them hold their shape.
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Ingredients (1 serving)
- Soondae (Korean Blood Sausage) — 100 g
- Rice Paper — 3 sheet
- Mozzarella — 30 g
- Cooking Oil — 1 tsp