Bulgogi Rice Paper Rolls recipe - ingredients, nutrition and when to eat it
These bite-sized rolls wrap bulgogi and crisp vegetables in rice paper. The sweet-savory meat pairs well with the fresh vegetables.
These bite-sized rolls wrap bulgogi and crisp vegetables in rice paper. The sweet-savory meat pairs well with the fresh vegetables. They’re great for lunch, a light dinner, or a snack.
World cuisine · 25 minutes to cook
Nutrition (per 242.7g serving): 281.5 kcal · protein 18.9g · carbohydrate 26.6g · fat 10.3g · sodium 587.1mg
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: Don’t soak the rice paper for too long; take it out when the edges are just starting to soften. It will become more pliable as it absorbs the remaining moisture on the plate.
Tips: If the bulgogi is too wet, it can make the vegetables soggy, so stir-fry it until the excess moisture evaporates.
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Ingredients (1 serving)
- Lean beef — 100 g
- Rice paper — 3 sheet
- Lettuce — 2 sheet
- Carrot — 0.3 pc
- Cucumber — 0.3 pc
- Onion — 0.1 pc
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 0.1 tsp
- Cooking oil — 0.5 tsp