Korean Egg Roll Kimbap

Instructions

1. 1
   Blanch spinach briefly, squeeze dry, and season with 1 tbsp sesame oil and salt.
2. 2
   Quickly sauté carrot strips until tender-crisp, season lightly.
3. 3
   Beat eggs with salt and sugar, cook in a non-stick pan as a thin, flat omelette.
4. 4
   Place warm rice in center of omelette, add spinach and carrot in a line.
5. 5
   Roll tightly, sealing the edge with a little beaten egg.
6. 6
   Brush exterior with sesame oil, slice into pieces and serve immediately.