Side Dishes

Crispy Perilla Leaf Rolls with Kabocha Walnut Filling

Name: Crispy Perilla Leaf Rolls with Kabocha Walnut Filling
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 5 g Perilla leaves; 30 g Kabocha squash; 5 g Walnuts; 3 g Honey; 10 g Glutinous rice flour; 15 g Water; 4 g Soybean oil

깻잎단호박튀김

Perilla leaves rolled around sweet mashed kabocha with walnuts and honey, coated in a glutinous rice batter and fried until crisp. Finely chopped fresh ginseng is a tasty addition; roll the filling on the back of large leaves for the best shape and color.

Crispy Perilla Leaf Rolls with Kabocha Walnut Filling

20mPrep

20mCook

1Serving

EasyLevel

🧺 Korean ingredients in this recipe

Perilla Leaves (Kkaennip)Aromatic leaves for wrapping, pickling and frying
Kabocha Squash (Danhobak)Sweet squash that doubles as a natural sweetener
Pine Nuts, Chestnuts & GinkgoThe nuts of Korean holidays, porridges and sweets 🛒 Shop on Amazon
Glutinous Rice & Rice FloursSticky rice and rice flours for porridge, pancakes and sweets 🛒 Shop on Amazon

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📝 Step-by-Step Instructions

Halve the kabocha, scoop out the seeds and cut into eighths.

Crispy Perilla Leaf Rolls with Kabocha Walnut Filling — step 1

Steam the kabocha in a hot steamer.

Crispy Perilla Leaf Rolls with Kabocha Walnut Filling — step 2

Peel and mash the steamed kabocha and finely chop the walnuts.

Crispy Perilla Leaf Rolls with Kabocha Walnut Filling — step 3

Mix the walnuts and honey into the mashed kabocha.

Crispy Perilla Leaf Rolls with Kabocha Walnut Filling — step 4

Place a spoonful of the filling on the back of each perilla leaf, fold in the ends and roll up.

Crispy Perilla Leaf Rolls with Kabocha Walnut Filling — step 5

Mix the glutinous rice flour with 1 tbsp of water, coat the rolls evenly and fry until crisp.

Crispy Perilla Leaf Rolls with Kabocha Walnut Filling — step 6

📊 Nutrition Facts (per serving)

124.7Calories (kcal)

13.4 gCarbs

2.1 gProtein

7.5 gFat

2.2 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.