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Cheesy Korean Egg Rolls - Easy Low Carb Recipes

Course Appetizer
Cuisine International
Servings 2 Persons


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


  • 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.