Korean Vegetable Egg Roll (Gyeran Mari)

Instructions

1. 1
   Heat sesame oil in a pan and sauté carrots and mushrooms until tender, about 3 minutes. Add blanched spinach and green onions, season with salt and pepper. Cook for 1 minute and set aside.
2. 2
   Beat eggs in a bowl with a pinch of salt and white pepper until well combined.
3. 3
   Heat vegetable oil in a non-stick pan over medium heat. Pour half the egg mixture to create a thin omelet, swirling to spread evenly.
4. 4
   When the omelet is almost set but still slightly moist on top, spread half the vegetable filling along the center.
5. 5
   Roll the omelet tightly from one end, slide onto a cutting board, and let cool slightly before slicing.
6. 6
   Repeat steps 3-5 with remaining egg mixture and vegetables.
7. 7
   Arrange sliced rolls on a plate, sprinkle with sesame seeds, and serve warm with soy sauce for dipping.