Spicy Chicken Buckwheat Crepe Rolls Lunchbox recipe - ingredients, nutrition and when to eat it
Roll spicy sautéed chicken and crisp vegetables in thin buckwheat crepes. The buckwheat’s nutty aroma goes well with the chicken’s savory flavor and the fresh…
Roll spicy sautéed chicken and crisp vegetables in thin buckwheat crepes. The buckwheat’s nutty aroma goes well with the chicken’s savory flavor and the fresh crunch of the vegetables, making these easy-to-carry lunchbox rolls.
Lunchbox & quick meals · 30 minutes to cook
Nutrition (per 338g serving): 508.4 kcal · protein 29.7g · carbohydrate 45.8g · fat 22g · sodium 627.6mg
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 batter rest for about 10 minutes so the buckwheat flour can absorb the water and is easier to work with.
Tips: The crepes may tear if you roll them while they’re too hot, so let them cool briefly before adding the filling.
Tips: When packing them, place the seam side down to help keep the rolls closed.
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Ingredients (1 serving)
- Buckwheat flour — 50 g
- Water — 80 ml
- Egg — 0.5 pc
- Salt — 0.3 g
- Chicken thigh — 100 g
- Gochujang — 0.5 Tbsp
- Soy sauce — 0.5 tsp
- Garlic — 0.5 clove
- Sugar — 0.3 tsp
- Cooking oil — 1 tsp
- Cabbage — 25 g
- Carrot — 15 g
- Cucumber — 20 g
- Sesame oil — 0.3 tsp
- Sesame seeds — 0.3 tsp