Potato Pancake Rolls recipe - ingredients, nutrition and when to eat it
These Gangwon-style snacks are made by grating potatoes, pan-frying them into thin pancakes, filling them with sweet red bean paste, and rolling them up.
These Gangwon-style snacks are made by grating potatoes, pan-frying them into thin pancakes, filling them with sweet red bean paste, and rolling them up. The outside is chewy and mild, balanced by the sweet filling. They’re a nice light snack in the afternoon or after a meal.
Snacks & desserts · 30 minutes to cook
Nutrition (per 235g serving): 283.8 kcal · protein 5.2g · carbohydrate 54.6g · fat 5.1g · sodium 37.8mg
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: Let the liquid from the grated potatoes sit briefly, then pour off just the water on top; you can add the settled starch to the batter.
Tips: Spread the batter thinly so it’s easy to roll and cooks evenly through. If the pan is too hot, the surface may cook first and tear.
Tips: If the red bean paste tastes too sweet, mash in some boiled red beans to adjust the sweetness.
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Ingredients (1 serving)
- Potato — 1 pc
- Red bean paste — 2 Tbsp
- Potato starch — 1 Tbsp
- Cooking oil — 1 tsp
- Water — 2 Tbsp