Korean Egg Roll with Summer Vegetables (Gyeran Mari)

Instructions

1. 1
   Blanch spinach briefly, squeeze dry, and chop finely. Set aside.
2. 2
   Heat 1 tbsp oil in a pan, lightly sauté zucchini and carrot until softened (2-3 minutes), season with salt and pepper. Cool slightly.
3. 3
   Beat eggs in a bowl with salt and white pepper.
4. 4
   Heat remaining oil in a non-stick pan over medium heat, pour half the egg mixture to create a thin sheet.
5. 5
   When edges set but center remains slightly moist, arrange sautéed vegetables and spinach down the center.
6. 6
   Roll tightly using a spatula, transfer to a plate. Repeat with remaining egg mixture.
7. 7
   Slice into 1-inch rounds, arrange on serving plate, and drizzle with sesame oil.