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.
These chive, egg, and mushroom pockets are my version of Chinese chive pockets (or boxes, the literal translation of their name). Chinese chives, aka garlic chives, have a pungent flavor that their name only partly captures. It can come off as too strong to people who haven’t used it before, but to me, it smells…
These are seriously the softest, moistest, and sweetest sweet potatoes ever. As someone who eats roasted sweet potatoes at least once a week, I can confirm that an air fryer produces the most consistent and delicious results. Plus, a secret trick to ensure the sweet potato cooks all the way through makes roasting large sweet…
Palmiers, elephant ears, butterfly cookies, or palm hearts all reference a flaky French pastry coated with caramelized sugar. Their simplicity makes them perfect for using up scraps of laminated dough, such as pie crust or puff pastry. The original version uses just sugar, but they can be adapted to include flavorings such as chocolate, spices,…
If you’re a fan of everything seasoning and/or cheese, you’ll love these crackers. Imagine the two best bagel flavors came together in snackable, packable, crispy cracker form. Now make these everything parmesan crackers and you won’t have to imagine it. Ingredients While these crackers have cheese and optional sourdough discard like my 3-Ingredient Cheese Crackers,…
Sourdough discard granola is so easy to make and customizable too! Plus, using sourdough discard as a binder means you don’t need lots of maple syrup or oil to hold everything together. Main Ingredients Feel free to add whatever other mix-ins you’d like: chocolate chips/cacao nibs, seeds, other nuts, crushed cereals, etc. Just make sure…
Refreshing, light, and subtly sweet, this jasmine green tea jelly with watermelon is a perfect summer dessert! Make it ahead and keep it in the fridge for when it’s too hot, and unlike gelatin-based desserts, this will stay jelly-like at room/warm temperatures so it’s perfect for picnics. Ingredients Other Desserts
