
A stock-adapted kimbap-style roll using tortillas instead of seaweed.
1 eggChicken eggs
40 gCarrot
50 gCucumber
40 gSpinach
0.5 cupRice
Cook the rice and let it cool slightly.
Make a thin egg omelet, then slice it along with the carrot, cucumber, and spinach.
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70 gTortillas
2 tspSoy Sauce
Spread the rice over the tortilla, add the fillings, roll tightly, brush lightly with soy sauce, and slice.