Cheese Egg Roll with Korean Style

  • Yield : 1
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 20m

Both adults and children love it.


  • Egg(beaten) 8 pcs
  • Chicken Broth 160 ml
  • Green Bell Pepper(shredded) 15 g
  • Red Bell Pepper(shredded) 15 g
  • Spring Onion(minced) 2 tbsps
  • Seaweed(cut into half) 4 sheets
  • Buffalo Mozzarella(shredded) 4 tbsps
  • Sugar 2 tsps
  • Oil 2 tbsps


Step 1

Beat the eggs. Add chicken broth, sugar, green bell pepper, red bell pepper and spring onion.

Step 2

Heat up 2 tbsps oil in the pan. Add 1/3 egg mixture. Pan- fry until the egg roll akin is medium well. Then roll half of the roll skin and pour a little egg mixture into the empty space. Slightly lift up the egg roll akin to let the egg mixture go underneath. Add the seaweed and half of the cheese.

Step 3

Repeat the above steps until all the egg mixture is used up. Then, fold the egg roll into a rectangle with plastic wrap, cool down and cut into pieces. Serve.

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