Buckwheat Vegetable Rolls Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox features thin buckwheat pancakes rolled around spring greens and vegetables.
This lunchbox features thin buckwheat pancakes rolled around spring greens and vegetables. The mild, pleasantly chewy rolls and crisp vegetables make it a lovely choice for a spring picnic lunch or a light dinner.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 294g serving): 281.8 kcal · protein 8.6g · carbohydrate 43.2g · fat 8.8g · sodium 756mg
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: Overmixing can make the buckwheat batter sticky, so stir it only until the flour is incorporated.
Tips: If the batter is too thick, add 1 tablespoon of water, then spread it thinly as soon as it hits the pan to keep the pancakes tender.
Tips: Cook off all excess moisture from the vegetables so the pancakes do not get soggy.
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Ingredients (1 serving)
- Buckwheat flour — 0.5 cup
- Water — 0.7 cup
- Spring cabbage — 2 sheet
- Korean zucchini — 0.2 pc
- Carrot — 0.3 pc
- Garlic chives — 1 handful
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Cooking oil — 1 tsp
- Salt — 0.2 tsp