Shrimp and Egg Roll Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox pairs rice with a thick egg roll filled with shrimp and vegetables. Tender egg and springy shrimp go well together, making it a satisfying lunch…
This lunchbox pairs rice with a thick egg roll filled with shrimp and vegetables. Tender egg and springy shrimp go well together, making it a satisfying lunch on a busy day or a hearty dinner.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 380g serving): 524.3 kcal · protein 26.1g · carbohydrate 69.1g · fat 13.7g · sodium 311.6mg
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: Finely chop the shrimp and vegetables so the egg roll holds together without splitting.
Tips: Pour the egg mixture in thin layers instead of all at once to make a thick roll more easily.
Tips: Let the egg roll cool briefly before packing to reduce moisture from collecting inside the lunchbox and making it soggy.
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Ingredients (1 serving)
- Egg — 2 pc
- Shrimp — 4 pc
- Carrot — 0.2 pc
- Scallions — 1 Tbsp
- Salt — 0.1 tsp
- Cooking oil — 1 tsp
- Rice — 1 bowl