Shrimp and Vegetable Rolls Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox features bite-size rolls of shrimp, crisp vegetables, and rice wrapped in seaweed or a thin egg crepe.
This lunchbox features bite-size rolls of shrimp, crisp vegetables, and rice wrapped in seaweed or a thin egg crepe. The vegetables add a fresh crunch to the mild shrimp. They’re easy to pack for lunch or enjoy as a simple dinner.
Lunchbox & quick meals · 30 minutes to cook
Nutrition (per 334.8g serving): 395.4 kcal · protein 26.2g · carbohydrate 53.3g · fat 8.1g · sodium 438.6mg
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: Let the rice cool briefly before rolling, as hot rice can make the seaweed soggy.
Tips: Press the cucumber with a paper towel to remove excess moisture so the filling is less slippery when rolled.
Tips: Shrimp can turn tough if overcooked, so take it off the heat once it’s opaque all the way through.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice (white rice) — 150 g
- Shrimp — 70 g
- Seaweed — 2 sheet
- Carrot — 25 g
- Cucumber — 30 g
- Egg — 1 pc
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.2 tsp