Rice Rolls Wrapped in Pumpkin Leaves recipe - ingredients, nutrition and when to eat it
These rolls are made by wrapping rice and ssamjang in tender, steamed pumpkin leaves.
These rolls are made by wrapping rice and ssamjang in tender, steamed pumpkin leaves. The mild rice pairs well with the leaves’ subtle aroma and the savory, salty ssamjang. They make an easy lunch or dinner.
Vegetables · 20 minutes to cook
Nutrition (per 275g serving): 350.4 kcal · protein 9g · carbohydrate 73.8g · fat 1.5g · sodium 350.3mg
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: Pumpkin leaves tear easily if steamed too long, so take them out as soon as they soften.
Tips: Add a little ssamjang at a time to adjust the seasoning rather than using too much at once.
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Ingredients (1 serving)
- Pumpkin leaves — 5 sheet
- Rice — 1 bowl
- Ssamjang — 1 Tbsp