Cabbage Egg Roll Kimbap

Name: Cabbage Egg Roll Kimbap
Total time: 10 min
Yield: 456.5 g
Ingredients: Roasted Seaweed 2.5 sheet; Fresh Cucumber 30 serving; Pickled Radish for Kimbap 15 g; Cooked White Rice 63 bowl; Napa Cabbage Kimchi 20 side dish bowl; Dongwon Tuna Loin 90 g; Fresh Cabbage 70 serving; Fresh Egg 165 piece; Salt 1 pinch (1/3 tsp)

Cook 10 min Difficulty EASY 571 kcal

#Cabbage Egg Roll Kimbap #Kimbap #Egg Crepe #Vegetable Kimbap #Diet Meal #Simple Recipe #Lunchbox #Healthy Food #Vegetable Dish

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Ingredients

Main ingredients

Roasted Seaweed 1 sheet
Fresh Cucumber 0.5 serving
Pickled Radish for Kimbap 15 g
Cooked White Rice 0.3 bowl
Napa Cabbage Kimchi 0.5 side dish bowl
Dongwon Tuna Loin 90 g
Fresh Cabbage 1 serving
Fresh Egg 3 piece

Seasonings/Sauce

Salt 1 pinch (1/3 tsp)

Nutrition summary

Carbohydrates 33.04 g 24%

Protein 42.99 g 31%

Fat 28.06 g 45%

Serving size 456.5g

Cooking steps

1

Finely shred the cabbage.
2

Beat the eggs and season with salt.
3

Add oil to a pan and make a thin egg crepe.
4

Evenly spread rice on the seaweed sheet.
5

Place cabbage and egg crepe on top of the rice.
6

Firmly roll up the ingredients like a kimbap.
7

Slice into bite-sized pieces.

Cabbage Egg Roll Kimbap

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