Cheese Bulgogi Rice Paper Rolls recipe - ingredients, nutrition and when to eat it
These bite-sized rolls wrap bulgogi and cheese in rice paper, then pan-fry them until golden.
These bite-sized rolls wrap bulgogi and cheese in rice paper, then pan-fry them until golden. They’re crisp outside and chewy inside, with sweet-savory beef and rich cheese. Serve them as a light side for lunch or dinner, or enjoy them as a snack.
Street food · 20 minutes to cook
Tips: If the bulgogi has a lot of liquid, cook it a little longer before rolling to reduce the moisture.
Tips: You don’t need to soak the rice paper for long. It will soften after you take it out, so just dip it briefly.
Tips: Place the rolls seam-side down in the pan first to help them hold their shape.
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Ingredients (1 serving)
- Rice paper — 2 sheet
- Bulgogi — 0.5 cup
- Mozzarella cheese — 0.3 cup
- Cooking oil — 1 tsp
- Green onion — 1 Tbsp