Egg rolls with fresh egg and soft cheese in Korean
Composition / ingredients
2
Servings:
Step-by-step cooking
Step 1:
Ingredients
Step 2:
Beat the eggs lightly with a fork
Step 3:
Add soy sauce
Step 4:
Add a little wasabi for flavor
Step 5:
Fry a thin egg pancake in sunflower oil and put it on a napkin to remove excess fat.
Step 6:
Put rice on top of the pancake
Step 7:
Add finely chopped cheese
Step 8:
Put thinly sliced cucumbers on top
Step 9:
Roll up tight rolls
Step 10:
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Soy sauce - 51 kcal/100g
- Wasabi - 143 kcal/100g
- Camembert cheese with 50% fat content - 291 kcal/100g
- Moobacher cheese - 350 kcal/100g
- Saint-agur cheese - 369 kcal/100g
- Sirius Camembert cheese - 294 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
