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

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.

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).

Prepare the vegetables: Cut carrots and cucumber into thin, even strips. If using Danmuji (pickled radish), cut into similar sized strips.

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.

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.

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.

Cut and Serve: Using a sharp knife, slice each roll into bite-sized pieces. Serve immediately with soy sauce for dipping.