Spinach Egg Roll recipe - ingredients, nutrition and when to eat it
This thick egg roll is made by folding spinach into beaten eggs and pan-frying until set.
This thick egg roll is made by folding spinach into beaten eggs and pan-frying until set. The spinach’s mild flavor pairs well with rich, tender eggs, making it a lovely side dish for a meal.
Vegetables · 15 minutes to cook
Nutrition (per 134.9g serving): 186.5 kcal · protein 13.9g · carbohydrate 2.3g · fat 12.9g · sodium 247mg
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: If the spinach is still wet, it can thin the eggs, so shake off the water well after washing.
Tips: High heat can brown the outside too quickly; roll it slowly over low heat for a neat shape.
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Ingredients (1 serving)
- Egg — 2 pc
- Spinach — 0.5 handful
- Cooking oil — 1 tsp
- Salt — 0.3 g
- Ground black pepper — 0.1 g