Spinach and Egg Roll recipe - ingredients, nutrition and when to eat it
Spinach and egg roll is a simple side dish made by cooking a thin layer of egg with spinach, then rolling it up.
Spinach and egg roll is a simple side dish made by cooking a thin layer of egg with spinach, then rolling it up. The mild spinach pairs nicely with soft egg, making it a lovely addition to lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 154.8g serving): 194.9 kcal · protein 10.2g · carbohydrate 18g · fat 9.2g · sodium 323.8mg
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: Shake off the excess water from the spinach so the batter doesn’t get too runny.
Tips: Roll it slowly over low heat so it cooks through before the outside browns too much.
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Ingredients (1 serving)
- Spinach — 50 g
- Egg — 1 pc
- Korean pancake mix — 2 Tbsp
- Water — 2 Tbsp
- Cooking oil — 1 tsp
- Salt — 0.3 g