Cheesy Korean Egg Rolls – Easy Low Carb Recipes

Ever since I saw a video on Korean Egg Rolls, I have been itching to try it. But the other recipes for the themes kept me busy and I never found an opportunity to make it. When I selected the theme bite sized food for Kid’s Delight theme, I was thinking of various dessert options but didn’t want to feed Sruti with too many sweets, so kept skipping them. Then I felt that even these Korean Egg Rolls will fit the theme very much as they are served as bite sized rolls.

Sruti has been having eggs for dinner for a while now and the first dish she hates is the omelette. I have to spice it up and serve it in different avatars to make it interesting enough for her to eat. Again Korean rolls are great way of serving eggs and they don’t look like omelette too. So I promised her to make it a day. And before attempting it for her, I also made one for myself. It was just so delicious. As the ingredients that go into the rolls are paleo friendly, even I enjoyed it along with Sruti. This is a nice way of serving omelette to kids who love variety. I have added onion and parsley as I had only those in my pantry. But you can add carrots, coriander leaves and different coloured bell peppers to make it more colourful. Also use a non stick pan to make the job easier. If not, then use a good seasoned pan so that you can easily roll it up.

Ingredients:

Eggs – 5

Salt and Pepper To Taste

Amul Cheese Cube – 1

Parsley – 2 tbs

Onion – 1 small

Ghee To Grease the Pan

Procedure:

Beat the eggs until they are thoroughly mixed up.

Pour it through a strainer to get an evenly mixed egg mixture.

Add salt, pepper, chopped onions and parsley and mix everything together.

Heat a tawa and grease it with ghee.

Pour one ladle full of the egg mix and swirl the pan so that it spreads all over.

Sprinkle a little bit of grated cheese on top.

Cook on low flame. Once done, start by rolling the egg.

When you have rolled half the egg roll, push the entire roll to the side of the pan and pour the egg mix to fill the remaining pan. Make sure that the egg mix also goes a little bit under the already rolled egg.

Sprinkle some cheese and cook.

Once done, roll the egg so that the new egg also goes inside the roll.

Keep on repeating until you finish the whole egg mixture.

Finally after you have rolled the entire egg mix, cook for one or two minutes on low flame and remove it onto a cutting board.

Slice it up into 1″ rounds.

Serve it hot with ketchup.

Cheesy Korean Egg Rolls - Easy Low Carb Recipes

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Course Appetizer

Cuisine International

Servings 2 Persons

Ingredients

  

• Eggs - 5
• Salt and Pepper To Taste
• Amul Cheese Cube - 1
• Parsley - 2 tbs
• Onion - 1 small
• Ghee To Grease the Pan

Instructions

 

• Beat the eggs until they are thoroughly mixed up.
• Pour it through a strainer to get an evenly mixed egg mixture.
• Add salt, pepper, chopped onions and parsley and mix everything together.
• Heat a tawa and grease it with ghee.
• Pour one ladle full of the egg mix and swirl the pan so that it spreads all over.
• Sprinkle a little bit of grated cheese on top.
• Cook on low flame. Once done, start by rolling the egg.
• When you have rolled half the egg roll, push the entire roll to the side of the pan and pour the egg mix to fill the remaining pan. Make sure that the egg mix also goes a little bit under the already rolled egg.
• Sprinkle some cheese and cook.
• Once done, roll the egg so that the new egg also goes inside the roll.
• Keep on repeating until you finish the whole egg mixture.
• Finally after you have rolled the entire egg mix, cook for one or two minutes on low flame and remove it onto a cutting board.
• Slice it up into 1" rounds.
• Serve it hot with ketchup.

Sending this to Srivalli’s Kids Delight event, guest hosted by Refeeda, themed on “Bite Sized Food” for Kids.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88