What better way to take advantage of seasonal produce than by making these colorful veggie rolls with them? The rolls also a good way to use up leftovers. They’re similar to gimbap or sushi, though due the variety of non-traditional ingredients, I’m just calling them rolls. These make an excellent packed lunch or picnic dish, and are perfect for when it’s too hot to cook.
If your rolls don’t fall apart when you cut them, you’ve done a good job rolling them tightly!
herbs (cilantro, green onion, mint, etc), optional
Directions
Mix rice with sesame seeds/oil.
Crack the two eggs into a bowl and mix with salt/seasonings of your choice. Pour into a hot, oiled pan and swirl so that the egg mixture spreads evenly over the bottom of the pan.
Once the bottom of the eggs have set, move some of the cooked egg aside to let the uncooked liquid touch the pan and cook. You’re trying to make a “sheet” of egg, like an unrolled omelet.
Once the eggs are mostly set, shut off the heat and let the egg sheet cool. Cut into strips to fit inside the rolls.
Spread half the rice in a thin layer over a sheet of nori in an even layer, packing the rice down tightly. Dipping the spoon in water prevents the rice stop sticking to it. Leave a small edge not covered by rice at one end of the nori.
Lay the toppings down along one side of the nori (opposite the edge not covered with rice). Try to keep the toppings tight against each other.
Time to roll! Starting from the side with toppings, lift the edge of the nori and compact the toppings against each other. Try to bundle all the toppings into a tight cylindrical shape and wrap the rice-coated nori around it. Keeping the roll right is key here.
Roll any extra rice/nori around the roll with the toppings and press firmly to seal the seam.
Slice into smaller rolls. You’ll know if you made your rolls tight enough: if they don’t fall apart, you’ve done a good job! These are best eaten immediately so that the seaweed retains its crispiness, but they are a great make-ahead lunch too.
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