Korean Egg Rolls, also known as Gyeran Mari, are a popular and tasty dish often found in Korean lunchboxes. These colourful rolled omelettes are made by whisking eggs with a handful of vibrant ingredients, cooking them in layers, and then carefully rolling them into neat little logs. Once sliced into thick rounds, they reveal a beautifully layered interior that’s both eye-catching and satisfying to eat.
What makes Korean Egg Rolls different from regular omelettes is not just the shape, but the thoughtful mix of ingredients that go inside. The base, of course, is eggs – usually about three to five – beaten until smooth. Eggs are packed with protein and serve as a rich, fluffy foundation for the dish. But it’s the add-ins that make this omelette extra special.
Finely chopped vegetables like carrots, spring onions, and sometimes bell peppers or spinach are common. These ingredients add colour, crunch, and a touch of sweetness or earthiness, depending on what’s used. Spring onions, in particular, are almost always included – they give a mild oniony kick that balances well with the soft eggs.
Some versions also include cooked ham, crab sticks, or even cheese. The ham and crab add a savoury element, while cheese brings in creaminess and a bit of richness. These extra ingredients can be added to suit personal taste or to use up what’s already in the fridge.
The eggs are cooked in a lightly greased non-stick pan over low to medium heat. The process involves pouring in a small amount of the egg mixture, letting it set slightly, then rolling it up gently and pushing it to one side of the pan. More egg is added, cooked, and rolled again – repeating the process until all the egg is used. This creates those signature layers that make Korean Egg Rolls so appealing.
Not only are they delicious warm, but they’re also great cold, which makes them ideal for packed meals. Children and adults alike enjoy them, and they pair well with rice, kimchi, or a light dipping sauce.
Korean Egg Rolls are a beautiful example of how simple ingredients can be turned into something charming and tasty. Whether as a side dish, a snack, or a lunchbox treat, they bring both flavour and fun to the table.
Korean Egg Rolls
Ingredients
- 4 large eggs free range
- 1 small carrot finely chopped
- 2 large spring onions finely sliced
- 1/2 medium red bell pepper or green finely diced
- 1 slice ham or crab stick, chopped
- 1/4 cup mozzarella shredded or sliced thin
- 1 pinch salt
- 1 dash black pepper
- 1 tsp vegetable oil for cooking
Instructions
- Finely chop all vegetables and any extras you’re adding, like ham or cheese. The pieces should be small so they cook quickly and roll smoothly.
- In a mixing bowl, crack the eggs and beat them well. Add the chopped vegetables, optional extras, salt, and pepper. Mix everything together evenly.4 large eggs, 1 small carrot, 2 large spring onions, 1/2 medium red bell pepper, 1 slice ham, 1 pinch salt, 1 dash black pepper, 1/4 cup mozzarella
- Place a small non-stick frying pan over low to medium heat. Add the oil and swirl to coat the surface lightly.1 tsp vegetable oil
- Pour a thin layer of the egg mixture into the pan, just enough to coat the bottom. Let it cook gently until it’s mostly set but still slightly wet on top.
- Using a spatula, begin rolling the egg gently from one side to the other. Once rolled, push the egg log to one side of the pan.
- Add more egg mixture to the empty space in the pan, letting it touch the already-rolled egg. Once it begins to set, roll it again, wrapping the new layer around the previous roll. Repeat until all egg mixture is used.
- Remove the roll from the pan and let it cool slightly. Use a sharp knife to slice it into 8–10 bite-sized pieces.
11 comments
The carrots and spring onions give it a fresh bite and the egg is so fluffy.
I tried this recipe for breakfast yesturday and been asked to have it again to.ortow. so easy to prepare and very tasty. Best eaten hot.
Really nice, but I wish they stayed warm longer.
I served them with some soy dipping sauce and rice – it made a really lovely lunch.
These egg rolls are perfect! Light, tasty, and look great on the plate.
What a great little dish! I used leftover veggies and a sprinkle of cheese – turned out delicious.
The taste was fine but I found it tricky to roll neatly. Maybe I need a different pan.
These egg rolls are perfect.
Delicious and simple! I added some chopped ham and cheese, which gave it a nice twist.
Made a lovely change and will make again. I ned a bit moe practice.
I’ve made these several times now and they always come out perfect. The layers look beautiful and they taste so soft and savoury. My kids love them in their lunchboxes and ask for them all the time