Side Dishes

Shrimp & Vegetable Kimchi Rolls

Name: Shrimp & Vegetable Kimchi Rolls
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 2 servings
Cuisine: Korean
Ingredients: ¼ head Napa cabbage kimchi; 1 Cucumber; 1 Yellow bell pepper; 1 Red bell pepper; 5 Perilla leaves; 2 Shrimp; 2 Eggs, beaten; ⅓ handful Radish sprouts; 2 Crab sticks; 0.3 tsp Cooking oil

새우채소 김치롤

Soaked napa kimchi leaves rolled around an egg sheet, cucumber, bell peppers, perilla leaves, radish sprouts, crab sticks and poached shrimp, then sliced. Soaking the kimchi and blanching the crab sticks and shrimp reduces sodium.

📝 Step-by-Step Instructions

Wash the kimchi thoroughly and soak in cold water for 30 minutes. Squeeze it dry and trim off a little of the top.

Shrimp & Vegetable Kimchi Rolls — step 1

Julienne the cucumber and peppers into 5 cm strips, wash and drain the perilla leaves and radish sprouts, and shred the crab sticks.

Shrimp & Vegetable Kimchi Rolls — step 2

Peel the shrimp, blanch in boiling water until cooked and halve lengthwise.

Shrimp & Vegetable Kimchi Rolls — step 3

Heat a pan over low heat, add the oil and cook the beaten egg into a thin sheet.

Shrimp & Vegetable Kimchi Rolls — step 4

Lay the kimchi leaves overlapping on a bamboo mat.

Shrimp & Vegetable Kimchi Rolls — step 5

Top with the egg sheet, vegetables, crab and shrimp, roll up and cut into bite-sized pieces.

Shrimp & Vegetable Kimchi Rolls — step 6

📊 Nutrition Facts (per serving)

121.1Calories (kcal)

5.5 gCarbs

14.2 gProtein

4.7 gFat

526.4 mgSodium

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

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.