Easy Carrot, Egg & Cheese Roll (Kimbap)

If you have leftover carrots, try this easy and delicious Carrot and Egg roll (kimbap). Perfect for lunch or a picnic occasion! This recipe makes 2 rolls.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

After washing and peeling your carrot. Slice half a carrot into very thin slices, then into strips.

Step 2

On medium heat, drizzle oil and dump your carrot strips. Add 1/2 Tbsp of minced garlic and salt. Cook for 3-4 minutes then set aside.

Step 3

In a bowl, crack 2 eggs and season with a pinch of salt. Mix well.

Step 4

On low- medium heat, pour in egg mixture spread it evenly around the pan. Let it cook for 2-3 minutes, then start rolling the egg gently until it forms into a roll.

Step 5

Slice egg roll in half and set aside.

Step 6

With cooked rice, add 1 Tbsp of sesame oil and a sprinkle of sesame seeds (this is optional) - then mix.

Step 7

On top of a bamboo mat (optional) place a sheet of nori. Add a handful of rice and spread it evenly across the nori.

Step 8

Cut a cheddar cheese slice into half and place it in the middle of the rice.

Step 9

Place carrots and half the egg roll and gently continue to roll the kimbap.

Step 10

Make another one with the remaining ingredients. Then, slice and serve!