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Veggie Rice Egg Roll – A Healthy Twist on Korean Comfort Food That’s Perfect Anytime!

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Looking for a quick, healthy, and delicious meal idea? Meet the Veggie Rice Egg Roll, a Korean-inspired twist on the classic egg roll that combines fluffy eggs, vibrant veggies, and hearty rice. Perfect for a light lunch, snack, or dinner, this versatile dish is a crowd-pleaser you’ll want to make again and again.

Egg rolls, or Gyeran Mari (계란말이), are a beloved Korean side dish often found in lunchboxes or at family tables. This veggie-packed version takes the traditional egg roll to the next level by adding cooked rice and colorful vegetables like capsicum (bell pepper), carrot, and silverbeet (Swiss chard). The result is a protein-packed, fiber-rich dish that’s as nourishing as it is beautiful. The subtle sweetness of mirin enhances the savory flavors, while the seaweed sheet adds a touch of umami. Whether you’re craving something light or need a quick bite, this recipe is a perfect solution. Plus, it’s customizable—use whatever veggies you have on hand!










Recipe Details

Serving Size: 3 servings

 

Ingredients:

  • 8 large eggs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp mirin (sweet rice wine)
  • 1/4 cup (25g) silverbeet (Swiss chard), sliced finely
  • 1 capsicum (bell pepper), diced finely
  • 1~2 carrot, diced finely
  • 1 cup (200g) cooked rice
  • 2 sheets of seaweed (nori)

 

Instructions:

  1. Prepare the egg mixture: Crack the eggs into a bowl and whisk until well combined. Add salt, pepper, and mirin, then mix. Stir in the diced capsicum, carrot, silverbeet, and cooked rice until evenly distributed.
  2. Cook the first layer: Heat a non-stick pan over medium-low heat and lightly grease with oil. Pour half of the egg mixture into the pan, spreading it evenly. Cook until 70% set (edges should be firm, but the center slightly runny).
  3. Add the seaweed: Place one sheet of seaweed on top of the egg mixture. Carefully roll the egg into a log, starting from one end and using a spatula to help roll tightly. Push the roll to one side of the pan.
  4. Cook the second layer: Pour the remaining egg mixture into the pan, ensuring it spreads evenly around the roll. Let it cook until 70% set. Place the second sheet of seaweed on top and roll it up tightly to finish.
  5. Slice and serve: Remove the roll from the pan and let it cool for 1-2 minutes. Slice into bite-sized pieces and serve with your favorite dipping sauces, like ketchup or sriracha mayo.

Tips for the Dish

  • Substitutions: Swap silverbeet for spinach or kale. Replace rice with quinoa or cauliflower rice for a low-carb option.
  • Make Ahead: Prepare the filling in advance and refrigerate for up to 1 day.
  • Freezing: Slice the rolls and freeze in an airtight container for up to 1 month. Reheat in a microwave or steamer before serving.
  • Seaweed Tip: For a milder flavor, use seasoned nori instead of plain.

Wrap-Up

Veggie Rice Egg Rolls are a delightful way to enjoy a quick and healthy meal with vibrant flavors and textures. Whether you’re serving them as a main dish or a snack, they’re sure to impress. Give this recipe a try, and let us know your favorite variations in the comments below!

Keywords (키워드):
Egg Roll Recipe, Veggie Egg Roll, Quick Meals, Healthy Recipes, Korean Egg Roll , 계란말이 레시피,한식 요리,건강한 레시피

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