Korean carrot crepe rolls

Korean carrot crepe rolls

By
From
Green Kitchen At Home
Makes
10-12
Photographer
David Frenkiel

This is a twist on our Rice Crepe Batter and it demonstrates how very varied it can be. We add carrots to the batter before frying the crepes, then we stuff them with a Korean-inspired filling and serve them like spring rolls. It takes a little effort to chop all the vegetables and roll the crepes but it’s totally worth it. This one is great enjoyed with friends – one fries the pancakes while another chops the vegetables, then you all sit and roll and eat together by the table. They also pack well in a lunchbox.

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