Easy and lovely Korean egg roll cake, perfect for a quick snack for kids or special times! It’s not just nice to look at but also a good choice if you want a healthy cake in your diet.

Egg Roll Cake is a tasty dish influenced by East Asian cooking, especially Korean and Japanese styles. It’s like a rolled-up omelet filled with colorful veggies.

The name “Egg Roll Cake” suits it well, capturing how it’s rolled and often presented with a creative touch. Whether you snack on it or share it at gatherings, this dish brings the flavors of Asian cuisine in a fun and delicious way.

How To Make Korean Egg Roll Cake

Ingredients:

• 8 eggs
• 2-3 tablespoons canola oil
• 1 tablespoon red bell pepper
• 1 tablespoon yellow bell pepper
• 1 tablespoon finely chopped carrot
• 2 tablespoons finely chopped green onion
• 1 tablespoon finely chopped onion

Egg White Mixture

• 1/2 teaspoon seasoned salt
• 1 teaspoon sugar

Egg Yolk Mixture

• 1/3 teaspoon seasoned salt
• 2/3 teaspoon sugar
• 1 teaspoon sesame oil

Decoration

• Ketchup (as needed)
• Small young leaves for garnish

Instructions:

1. Prepare Egg Mixtures:
   • Divide eggs into whites and yolks in separate large bowls.
   • Add seasoned salt, sugar, and sesame oil to both egg whites and yolks, mixing thoroughly.
   • Beat egg whites until well mixed. Add sesame oil to the yolk mixture.
2. Chop and Mix Vegetables:
   • Finely chop red and yellow bell peppers, carrot, green onion, and onion.
   • Add all finely chopped vegetables to the egg whites, ensuring even distribution.
3. Prep the Pan:
   • Lightly oil an egg roll pan and wipe with a paper towel, leaving a small amount of oil.
   • Preheat the pan, then reduce heat to the lowest setting.
4. Cooking Process:
   • Pour egg whites into the pan, rolling from one end over low flame.
   • Ensure even distribution of vegetables to avoid clumping.
   • Roll the egg whites, adding a little oil to the empty space in the pan before pouring the remaining egg whites and rolling.
   • Repeat the process until all whites are used, then pour the yolks into the whites and roll.
5. Create Shape and Decorate:
   • Roll up to the end, attach to the pan wall, and press lightly to create an angle.
   • Transfer completed egg rolls to a cutting board and let them cool sufficiently.
   • Cut as shown in the photo, creating a neat shape for both horizontal sides.
   • For decoration, squeeze ketchup into a circle and add small young leaves.

The Health Benefits

This Egg Roll Cake not only tastes good but is also good for you! It’s full of protein from eggs, which helps your muscles and overall body. The colorful veggies like bell peppers, carrots, green onions, and regular onions give you important vitamins and antioxidants that keep you healthy. Canola oil in the mix adds good fats that are good for your heart and help your body absorb nutrients. Plus, it’s not too high in calories, so it’s a tasty and satisfying choice for those keeping an eye on calories. You can also adjust it to fit different diets.

Just remember to enjoy it as part of a balanced diet to get the most out of its health perks!

FAQ

Can I use different vegetables in this recipe?

Yes, feel free to experiment with colorful veggies of your choice. The recipe is versatile, allowing you to personalize it with your favorite vegetables.

How long can I store Egg Roll Cake?

For optimal freshness, consume the Egg Roll Cake within two days. Store it in an airtight container in the refrigerator to maintain its flavor and texture.

Can I skip the sesame oil in the Egg Yolk Mixture?

While sesame oil adds a distinct flavor, you can omit it if you prefer or have dietary restrictions. Adjusting the ingredients allows you to customize the recipe according to your taste and preferences.

Korean Egg Roll Cake

Recipe by Wasian CookeryCourse: Appetizers, SnacksCuisine: Asian FusionDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Easy and lovely egg roll cake, perfect for a quick snack for kids or special times! It’s not just nice to look at but also a good choice if you want a healthy cake in your diet.

Ingredients

• 8 eggs

• 2-3 tablespoons canola oil

• 1 tablespoon red bell pepper

• 1 tablespoon yellow bell pepper

• 1 tablespoon finely chopped carrot

• 2 tablespoons finely chopped green onion

• 1 tablespoon finely chopped onion

• Egg White Mixture

• 1/2 teaspoon seasoned salt

• 1 teaspoon sugar

• Egg Yolk Mixture

• 1/3 teaspoon seasoned salt

• 2/3 teaspoon sugar

• 1 teaspoon sesame oil

• Decoration

• Ketchup (as needed)

• Small young leaves for garnish

Directions

• Divide egg whites and yolks into two large bowls.
• Add seasoned salt, sugar, and sesame oil to both egg whites and yolks, mixing thoroughly.
• Beat egg whites until well mixed.
• Add sesame oil to the yolk mixture.
• Finely chop red and yellow bell peppers, carrot, green onion, and onion. Add all finely chopped vegetables to the egg whites, ensuring an even distribution.
• Lightly oil an egg roll pan and wipe with a paper towel, leaving a small amount of oil.
• Preheat the pan, then reduce heat to the lowest setting.
• Pour in the egg whites, rolling from one end over a low flame.
• Ensure even distribution of vegetables to avoid clumping.
• Roll the egg whites, adding a little oil to the empty space in the pan before pouring the remaining egg whites and rolling.
• Repeat the process until all whites are used, then pour the yolks into the whites and roll.
• Roll up to the end, attach to the pan wall, and press lightly to create an angle.
• Transfer completed egg rolls to a cutting board and let them cool sufficiently.
• Cut as shown in the photo, creating a neat shape for both horizontal sides.
• For decoration, squeeze ketchup into a circle and add small young leaves.

If you have any questions or comments, feel free to reach out to me via email at Admin@wasiancookery.com. Additionally, I welcome your engagement on social media! Follow Me at @Wasiancookery  on Instagram, Facebook, and Pinterest. I’d love to connect with you there!