Lee Yeon-bok's Gyeran-mari Jjachun-gwon

Name: Lee Yeon-bok's Gyeran-mari Jjachun-gwon
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 3 eggs; 12 shrimp; 3 fresh shiitake mushrooms; 50g bamboo shoots; 1/2 pack enoki mushrooms; 100g pork; 1/2 carrot; 1/4 onion; 120g cabbage; 1 tbsp soy sauce; pinch of ground pepper; 1/2 tbsp starch; 1 tbsp water; 3 tbsp flour; appropriate amount of cooking oil

Soft egg crepes filled with shrimp, pork, and crunchy vegetables, deep-fried to crispy perfection - traditional Chinese-style spring rolls.

🙋 Recommended for

⭐ Those who want to improve their cooking skills by learning delicate techniques like making and rolling egg crepes.
⭐ Those who want to make nutritious, crispy-on-the-outside, moist-on-the-inside gourmet homemade snacks for children.

45 min Difficulty Hard Meat & mains

Main ingredients 🥩

eggsshrimpfresh shiitake mushroomsbamboo shootsenoki mushroomsporkcarrotonioncabbagesoy saucestarchflour

Tags 🏷️

egg crepe Chinese cuisine nutritious snack

Detailed recipeQuick recipe

Ingredients needed 🛒3 servings

3 eggs
12 shrimp
3 fresh shiitake mushrooms
50g bamboo shoots
1/2 pack enoki mushrooms
100g pork
1/2 carrot
1/4 onion
120g cabbage
1 tbsp soy sauce
pinch of ground pepper
1/2 tbsp starch
1 tbsp water
3 tbsp flour
appropriate amount of cooking oil

Recipe 🍳

Finely julienne the onion, carrot, cabbage, and shiitake mushrooms. Prepare the enoki mushrooms and shrimp accordingly.
Add a pinch of salt to 3 eggs. Dissolve 1/2 tbsp starch in 1 tbsp water to make a starch slurry, mix into the eggs and whisk well until smooth.
Heat 3 tbsp oil in a pan, add the prepared vegetables, pork, and shrimp. Add 1 tbsp soy sauce and a generous amount of pepper, and stir-fry.
Stir-fry until the vegetables are completely wilted and dry. Transfer to a colander or perforated bowl to drain all moisture and oil, then cool.
Coat a hot pan with oil, wipe lightly with a paper towel, then pour in the egg mixture to make a thin, wide egg crepe.
Mix a small amount of water into 3 tbsp flour to form a thick, sticky flour paste.
Place the cooled stir-fried filling on the egg crepe, roll tightly, folding in the sides. Apply the flour paste to seal firmly.
Thinly coat the surface of the rolled crepe with the remaining flour paste, then deep-fry in oil until golden brown and crispy. Slice and serve.

Julienne vegetables, meat, and shrimp.
Season with soy sauce and pepper, stir-fry until dry, then cool.
Make a thin egg crepe with starch slurry mixed in.
Place stir-fried filling on crepe, roll and seal with flour paste, then deep-fry until crispy.

Cooking tips 💡

If the stir-fried filling retains moisture, the egg crepe may tear or burst. Be sure to drain the liquid completely using a sieve.
Adding a little starch slurry to the egg mixture improves adhesion and prevents tearing, making rolling much easier.
If small holes or tears appear in the crepe while rolling, apply a thick flour paste to patch them up for safe frying.

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eggs shrimp fresh shiitake mushrooms bamboo shoots enoki mushrooms pork carrot onion cabbage soy sauce starch flour

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