Shrimp and Perilla Leaf Pancake Rolls recipe - ingredients, nutrition and when to eat it
These snack-sized rolls are filled with chopped shrimp and fragrant perilla leaves, wrapped in thin Korean pancakes, and pan-fried until golden.
These snack-sized rolls are filled with chopped shrimp and fragrant perilla leaves, wrapped in thin Korean pancakes, and pan-fried until golden. The crisp edges go well with the springy shrimp. They make a light addition to lunch or dinner.
Street food · 20 minutes to cook
Nutrition (per 152.7g serving): 227.9 kcal · protein 20.9g · carbohydrate 18.7g · fat 7.3g · sodium 350.2mg
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: Spread the filling in a thin layer, since a thick layer can make the edges burn first.
Tips: Pat the shrimp dry so the pancake wrappers don’t turn soggy.
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Ingredients (1 serving)
- Shrimp — 80 g
- Perilla leaves — 5 sheet
- Flat dumpling wrappers — 2 sheet
- Egg — 0.5 pc
- Garlic — 0.5 clove
- Salt — 0.5 g
- Ground black pepper — 0.2 g
- Cooking oil — 1 tsp