Easy Egg Roll Kimbap Recipe: A Harmonious Blend of Soft Egg and Flavorful Fillings
Easy Egg Roll Kimbap Recipe: A Harmonious Blend of Soft Egg and Flavorful Fillings
How to Make Delicious and Simple Kimbap Using an Egg Roll! Kimbap Recipe
Introducing a delicious kimbap recipe that’s easy and quick for anyone to make, using a soft egg roll instead of traditional kimbap. It’s perfect for kids’ lunchboxes or a simple meal on a special day.
Basic Ingredients- 4 eggs
- 1/4 carrot
- 2 slices Spam (or luncheon meat)
- A small amount of green onion or chives
- 0.5 tsp salt
- 2 bowls of warm rice
- 2 sheets of kimbap seaweed
- A pinch of sesame seeds
- 1 tsp sesame oil
Cooking Instructions
Step 1
First, let’s prepare the kimbap fillings. Thinly slice the Spam into about 0.5 cm thickness. Finely chop the green onions or chives for added color. If using chives, they don’t need to be stir-fried.
Step 2
Finely mince the carrot. Lightly grease a pan with cooking oil and heat over medium heat. Add the minced carrot and sliced Spam, and stir-fry until lightly golden. Stir frequently to prevent sticking.
Step 3
Once the Spam and carrots are somewhat cooked, add the chopped green onions and stir-fry briefly until they wilt. If you’re using chives, don’t add them at this stage; mix them in at the end.
Step 4
Now, let’s make the egg mixture. Crack 4 large eggs into a bowl and add 0.5 teaspoon of salt. Salt helps to eliminate any eggy odor and season the mixture.
Step 5
Add the stir-fried Spam, carrots, and green onions (or chives) to the egg mixture and mix well. Stir to ensure all ingredients are evenly distributed.
Step 6
Now, we’ll make a thick and delicious egg roll. Generously grease a pan with cooking oil and heat over medium heat. Pour the egg mixture into the pan. As the egg begins to cook, gently roll it up to create a thick egg roll. Be mindful of the heat to prevent burning.
Step 7
Once the egg roll is well-made, remove it from the pan and let it cool slightly. Then, slice it in half. This will create pieces that are the perfect size for your kimbap. Be careful not to slice while it’s too hot, as it might crumble.
Step 8
Prepare about two bowls of warm rice. Add 1 teaspoon of sesame oil, a pinch of sesame seeds, and salt to taste. Gently mix the rice with your hands until well combined and fragrant with sesame oil. Ensure the rice is seasoned enough to be enjoyed on its own.
Step 9
Place a sheet of kimbap seaweed on a bamboo mat, with the rough side facing up. Spread the seasoned rice thinly over the seaweed. If the rice layer is too thick, the kimbap may burst or be difficult to roll.
Step 10
Place the prepared thick egg roll on top of the rice-covered seaweed. Using the bamboo mat, roll the kimbap tightly. Press firmly as you roll to ensure the fillings stay in place and the kimbap holds its shape.
Step 11
Once the kimbap is rolled, let it sit for a moment so the seam seals properly. Then, using a sharp knife lightly dampened with water, slice the kimbap into bite-sized pieces. This will result in neat slices. Your delicious egg roll kimbap is ready!
