Spinach Vegetable Pancake Rolls recipe - ingredients, nutrition and when to eat it
These thin pancakes are made with spinach batter, filled with vegetables, and rolled up.
These thin pancakes are made with spinach batter, filled with vegetables, and rolled up. The soft, savory pancakes pair with crunchy vegetables, making them a nice choice for a light lunch or a different kind of dinner side.
Vegetables · 25 minutes to cook
Nutrition (per 311g serving): 393.2 kcal · protein 9.3g · carbohydrate 51.7g · fat 15.7g · sodium 418.7mg
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: Make the batter thin enough to spread slowly when poured into the pan so the pancakes cook up thin.
Tips: Lightly press the cucumber with a paper towel to remove moisture so it doesn’t make the rolls soggy.
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Ingredients (1 serving)
- Spinach — 50 g
- Flour — 0.5 cup
- Water — 0.5 cup
- Carrot — 0.3 pc
- Cucumber — 0.3 pc
- Cooking oil — 1 Tbsp
- Soy sauce — 1 tsp
- Vinegar — 1 tsp
- Toasted sesame seeds — 0.5 tsp