Cabbage Egg Roll (Salmon)

Name: Cabbage Egg Roll (Salmon)
Total time: 25 min
Yield: 564.8 g
Ingredients: Salmon 210 g; Perilla Leaf 4.6 g; Pickled Radish Ssam-mu 16.8 g; Chive 26.4 g; Green Onion 9.7 g; Fresh Egg 84.7 g; Fresh Cabbage 208.2 g; Yangban Roasted Gimbap Seaweed 4.4 g

Cook 25 min Difficulty NORMAL 522 kcal

#cabbage egg roll #salmon egg roll #egg dish #diet recipe #low-carbohydrate recipe #easy side dish #kids' side dish #high-protein recipe #brunch menu #home cooking

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Ingredients

Main ingredients

Salmon 210 g
Perilla Leaf 4.6 g
Pickled Radish Ssam-mu 16.8 g
Chive 26.4 g
Green Onion 9.7 g
Fresh Egg 84.7 g
Fresh Cabbage 208.2 g
Yangban Roasted Gimbap Seaweed 4.4 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 24.54 g 19%

Protein 61.47 g 47%

Fat 19.94 g 34%

Serving size 564.8g

Cooking steps

1

Finely chop the cabbage.
2

Cut the salmon into small pieces.
3

Beat the eggs and season with salt.
4

Mix the cabbage and salmon into the eggs.
5

Heat oil in a pan.
6

Pour the egg mixture into the pan and cook over low heat.
7

When the eggs are halfway cooked, roll them up as they finish cooking.
8

Cut into bite-size pieces.

Cabbage Egg Roll (Salmon)

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