Squid Egg Roll recipe - ingredients, nutrition and when to eat it
Finely chopped squid is mixed into beaten eggs, then cooked into a thick roll. The squid’s chewy bite comes through the soft eggs, making this a great side…
Finely chopped squid is mixed into beaten eggs, then cooked into a thick roll. The squid’s chewy bite comes through the soft eggs, making this a great side dish with rice.
Side dishes · 15 minutes to cook
Nutrition (per 165.1g serving): 232.1 kcal · protein 22.5g · carbohydrate 1.4g · fat 13.5g · sodium 406.8mg
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: Pat the squid thoroughly dry so it doesn’t thin the egg mixture and the roll holds together well.
Tips: If the squid pieces are too large, the roll may come apart, so it’s best to chop them finely.
Tips: If the heat is too high, the outside will brown before the inside cooks, so roll it slowly over low heat.
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Ingredients (1 serving)
- Egg — 2 pc
- Squid — 50 g
- Green Onion — 10 g
- Cooking Oil — 1 tsp
- Salt — 0.5 g
- Ground Black Pepper — 0.1 g