Perilla Leaf and Vegetable Rolls recipe - ingredients, nutrition and when to eat it
These savory pancakes wrap vegetables like perilla leaves, carrots, and onions in a thin batter and are pan-fried until golden.
These savory pancakes wrap vegetables like perilla leaves, carrots, and onions in a thin batter and are pan-fried until golden. The fragrant perilla leaves pair with the vegetables’ gentle sweetness, making them a lovely snack on a rainy day or a light side dish.
Vegetables · 25 minutes to cook
Nutrition (per 207g serving): 326.6 kcal · protein 8.2g · carbohydrate 35.1g · fat 16.9g · sodium 325.3mg
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: Adding too many vegetables can make the rolls come undone, so spread them in a thin layer and roll them up tightly.
Tips: The batter should flow easily but cling in a thin layer to the perilla leaves so the outside cooks up crisp.
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Ingredients (1 serving)
- Perilla leaves — 4 pc
- Carrot — 0.3 pc
- Onion — 0.3 pc
- Korean pancake mix — 4 Tbsp
- Water — 4 Tbsp
- Egg — 0.5 pc
- Cooking oil — 1 Tbsp