Korean Kimbap Rolls

Ingredients

• 4 cups cooked short grain rice
• 2 eggs
• 4 long carrot strips cut lengthwise in 1/3-inch x 1/3-inch
• 4 long pickled Damion radish strips cut lengthwise in 1/3-inch x 1/3-inch
• 4 long imitation crab meat strips cut lengthwise in 1/3-inch x 1/3-inch
• 1 cup blanched spinach
• 1 tablespoon sesame oil
• pinch of salt
• 1 cup chopped Korean style bbq beef
• 4 nori sheets

Instructions

1. 1
   Prepare all the ingredients before assembling rolls.
2. 2
   Beat 2 eggs and cook the eggs in a nonstick pan coated with cooking spray.  Cook the eggs until they are gently cooked all the way through.  Cut the eggs in 1/2-inch strips.
3. 3
   Cook the carrots in salted water for 3-4 minutes until firm.
4. 4
   Cook the spinach for 2 minutes in boiling water.  Carefully squeeze the water out of the hot spinach.  Season th spinach with 1/2 tablespoon sesame oil and a pinch of salt.
5. 5
   To assemble the rolls, place a cup of rice on top of a piece of nori.  Spoon the rice edge to edge except for the top edge. Edge should be at least 1-2 inches unfilled.
6. 6
   Carefully place the filling in the center of each roll.
7. 7
   Roll the kimbap using a bamboo mat, making sure to push down and pull-back every time you roll a little.
8. 8
   Cut the roll into 1 inch pieces. Serve.