Egg Roll Kimbap

Ingredients

• 5eggs
• 30 gfinely minced carrot
• 1 stalkgreen onion, minced
• 40 gSpam, finely chopped
• 1long chilli, minced
• 2 sheetsseaweed
• 1 tbspsesame oil
• to tasteoil spray
• 1 tspdashi stock
• 1 1/2 tbspsugar
• 1 1/2 tbspmirin
• 1/2 tspsalt
• 1 tspsoy sauce

Instructions

1. 1

   Mix the eggs

   Whisk the eggs with the carrot, green onion, Spam, chilli and seasonings until evenly combined and the sugar has dissolved.

2. 2

   Cook the first layer

   Heat a medium pan over low heat and coat it with oil spray. Pour in one quarter of the egg mixture, tilting the pan so it covers the base.

3. 3

   Roll the omelette

   Once the egg has set, roll it from one side of the pan to the other to form a log.

4. 4

   Add another layer

   Spray the pan again, pour in another quarter of the egg mixture and tilt to cover the base.

5. 5

   Finish the rolls

   When the layer sets, roll it around the existing egg log. Remove it from the heat and let it rest; use the remaining egg mixture to make a second log.

6. 6

   Season the rice

   Mix warm rice with corn syrup, salt and rice vinegar. The recipe does not give quantities for these ingredients.

7. 7

   Set the seaweed

   Place a bamboo mat on your work surface and lay a sheet of seaweed on it, shiny side down.

8. 8

   Spread the rice

   Spread 1 1/4 cups of cooked rice evenly over the seaweed.

9. 9

   Place the egg

   Set one rolled egg in the centre of the rice.

10. 10

    Roll the kimbap

    In one motion, roll the mat, seaweed and rice over the egg to form a larger log. Grip and press the mat firmly as you continue rolling. Repeat with the second egg roll.

11. 11

    Brush with oil

    Brush sesame oil over the outside of the rolls.

12. 12

    Slice and serve

    Cut the rolls into bite-sized pieces and serve.

What is egg roll kimbap?

Kimbap is a Korean seaweed-and-rice roll, commonly filled with a variety of savoury ingredients. This version uses rolled egg as its centrepiece, with carrot, green onion, chilli and Spam folded into the omelette.

The egg is cooked in layers and rolled into a log before it is wrapped in rice and seaweed. That gives each slice a substantial filling and a clear spiral of egg.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 8g protein, 7g carbs, 9g fat.

Eggs and Spam provide most of the protein and fat, while the rice mentioned in the method would supply most of the carbohydrates; sesame oil adds further fat. The omitted rice-seasoning quantities make a complete estimate difficult, so serve the kimbap with vegetables for a more balanced plate.

Check the rice ingredients

Recipe gap: the method calls for warm rice, corn syrup, salt and rice vinegar, but the ingredient list gives no quantities for them. It also specifies 1 1/4 cups of cooked rice per roll, so the stated two rolls require 2 1/2 cups in total.

Seasoned rice: have the rice mixture ready before assembling. The instructions do not say how much corn syrup, salt or vinegar to use, so those amounts need to be established before cooking rather than guessed from this recipe.

Roll the egg gently

Low heat: cook the egg slowly so each layer sets without browning too quickly. A lightly set surface is easier to roll than a wet one, while a very firm layer can crack as you fold it.

Layering: pour the mixture in quarters, rolling each set layer around the growing omelette. The method says to make a second log from the remaining mixture.

Build a tidy roll

Rice layer: spread it evenly over the seaweed, leaving no thick mound that could make the roll difficult to close. The method specifies 1 1/4 cups per sheet.

Tight wrap: use the bamboo mat to guide the seaweed around the egg and rice, pressing as you roll. Keep the filling centred so the slices hold together.

Let the egg rest

The instructions call for resting the cooked egg log before assembly. This gives it a chance to settle and makes it easier to handle when placing it on the rice.

Use the doneness cue in the method: each egg layer should be set before you roll it. No cooking time is provided, so watch the pan rather than relying on a fixed number of minutes.

Serving and slicing

A sharp knife helps cut clean, bite-sized pieces without squeezing the filling out. Wiping the blade between cuts can keep rice from dragging across the seaweed.

The sesame oil brushed over the outside adds aroma and a glossy finish. Serve the slices soon after cutting for the neatest texture.

Recipe notes & tips

• Keep the pan over low heat while cooking the egg layers.
• Spray the pan again before adding each new portion of egg.
• Wait for each layer to set before rolling it around the omelette.
• Spread the rice evenly so the roll has a consistent thickness.
• Press the bamboo mat firmly as you roll to help the kimbap hold its shape.
• Use a sharp knife to cut the finished rolls into bite-sized pieces.

Variations

• Milder chilli: leave out the long chilli for a less spicy egg filling.
• More vegetables: add extra carrot or green onion to the egg mixture.
• Different luncheon meat: substitute another finely chopped cooked luncheon meat for the Spam.
• Seaweed sheets: use full-sized sheets that can wrap the rice and egg into a log.
• Extra sesame aroma: brush the finished roll lightly with sesame oil, as directed.

Common mistakes to avoid

• High heat: the egg may brown before it is easy to roll; keep the pan over low heat.
• Rolling unset egg: the layer can tear or run; wait until it has set before rolling.
• Skipping the second spray: egg can stick to the pan; coat it again before the next portion.
• Uneven rice: thick patches make rolling harder; spread it evenly over the seaweed.
• Loose wrapping: the filling may shift when sliced; press the mat firmly as you roll.
• Guessing the rice seasoning: the method omits its quantities; establish those amounts before mixing.

How to store

Keep leftover kimbap in an airtight container in the fridge and eat within 1 day for the best texture. The rice and seaweed can firm up in storage; let it come closer to room temperature before serving, or warm gently if you prefer.

Frequently asked questions