Korean Style Egg Roll (Mari Gimbap) with Vegetables and Rice

A fun and easy twist on traditional Gimbap, using thin egg crepes instead of seaweed for a lighter and brighter snack. Filled with colorful vegetables and seasoned rice, these Egg Rolls are perfect for picnics, lunchboxes, or a quick and healthy bite.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

5 items

Cost

£0.97/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Snack•Bread

Cuisine:

British

Main Ingredient:

Eggs•Rice

Cooking Style:

Quick & Easy

Dietary:

Gluten-Free•Dairy-Free

Mood:

Healthy

Ingredients

Servings

2cupsCooked short-grain rice(Sushi rice or Korean short-grain rice works best)

£0.60

2tablespoonsRice vinegar

£0.15

1tablespoonSugar

£0.02

0.5teaspoonSalt

4Eggs

£1.20

1tablespoonVegetable oil(For cooking the egg crepes)

£0.03

1Carrot(Cut into thin strips)

£0.10

0.5Cucumber(Cut into thin strips, seeds removed)

£0.40

4stripsYellow pickled radish (Danmuji)(Optional, can be found at Korean grocery stores)

£0.50

1cupSpinach(Lightly blanched and squeezed dry)

£0.70

1teaspoonSesame oil(For spinach seasoning (optional))

£0.10

0.5teaspoonSesame seeds(For spinach seasoning (optional))

£0.05

to tasteSoy sauce(For dipping)

£0.05

Total Cost

£3.90

£0.97 per serving

Instructions

1.
Prepare the rice: In a small bowl, combine rice vinegar, sugar, and salt. Microwave for 30 seconds and stir until sugar and salt are dissolved. Gently fold the mixture into the cooked rice until evenly distributed. Let cool slightly.
2.
Prepare the spinach: Blanch spinach in boiling water for 30 seconds. Drain and squeeze out excess water. Toss with sesame oil and sesame seeds (optional).
3.
Prepare the vegetables: Cut carrots and cucumber into thin, even strips. If using Danmuji (pickled radish), cut into similar sized strips.
4.
Make the egg crepes: Whisk eggs in a bowl until light and frothy. Heat a lightly oiled non-stick frying pan over medium heat. Pour a thin layer of egg mixture into the pan, swirling to create a thin crepe. Cook for 1-2 minutes per side, or until lightly golden. Remove from pan and let cool. Repeat with remaining egg mixture. You should have about 4-6 crepes.
5.
Assemble the Egg Rolls: Lay an egg crepe flat on a clean surface. Spread a thin layer of seasoned rice evenly over the crepe, leaving a small border at the top edge. Arrange strips of carrot, cucumber, Danmuji (if using), and spinach across the rice at the bottom of the crepe.
6.
Roll the Egg Rolls: Starting from the bottom edge, tightly roll the crepe over the filling, using your fingers to keep everything compact. Continue rolling until you reach the top edge. Lightly moisten the top edge with water to seal the roll.
7.
Cut and Serve: Using a sharp knife, slice each roll into bite-sized pieces. Serve immediately with soy sauce for dipping.

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My Notes

Nutrition Information

Nutrition per serving (250g)

450 kcal / 1883 kJ

Carbs

58g

22% of RDA

Fat

18g

26% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

10 g

11% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Make sure the rice is not too hot when mixing with the vinegar mixture, or it will become mushy.

Don't overcook the egg crepes, as they will become dry and brittle.

You can add other ingredients to the filling, such as imitation crab meat, avocado, or kimchi.

For a spicier kick, add a small amount of gochujang (Korean chili paste) to the rice.

Cooking Equipment

Frying pan (non-stick)

Mixing bowls

Rice cooker (optional)

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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