Korean Egg Roll Kimbap

Instructions

1. 1
   Beat 4 eggs in a bowl and season with a pinch of salt and white pepper.
2. 2
   Heat 1 tbsp oil in a non-stick pan and pour in half the egg mixture, tilting to create a thin, even omelet.
3. 3
   Cook until the edges are set but the center is still slightly soft, about 2 minutes.
4. 4
   Slide onto a cutting board and let cool slightly.
5. 5
   Mix warm rice with sesame oil, salt, and the prepared vegetables (carrot, green onions, spinach).
6. 6
   Place the egg omelet on a sheet of plastic wrap or parchment paper.
7. 7
   Spread the rice mixture onto the omelet, leaving a 1-inch border on one end.
8. 8
   Using the plastic wrap as a guide, tightly roll the omelet into a cylinder.
9. 9
   Repeat with remaining egg mixture to make a second roll.
10. 10
    Slice each roll into 6-8 pieces and arrange on a plate.
11. 11
    Serve warm or at room temperature with soy sauce for dipping.