Egg, Carrot & Avocado Kimbap (Mini Rice Paper Version)

Byhubbybap@gmail.com
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This recipe is special to me because it’s based on the very first video I ever posted.

At the time, I wasn’t planning anything. I just made kimbap with whatever I had in the fridge, filmed it casually, and somehow that one video turned into everything I’m doing now.

The fillings are still very true to what I naturally gravitate toward. I’ve always loved the combination of eggs and sautéed carrots, and it’s also a little inspired by the egg-heavy kimbap styles that are popular in Korea.

This version includes a bit of brown rice for balance, but the fillings are intentionally simple, so seasoning the rice well is important here. It’s light, fresh, and flavorful in a very simple way.

This time, I remade it using the rice paper method I’ve been loving lately. The rice paper helps hold everything together neatly and gives the rolls a softer, slightly chewy texture.

It felt really meaningful recreating the recipe that started everything.

My Mini Rice Paper Kimbap Method

This isn’t a traditional kimbap technique—it’s simply the method I’ve naturally developed after making lots of kimbap at home.

I cut each sheet of gim in half to make shorter rolls that are easier to handle. I also use the rice more like a filling instead of spreading a thin layer across the entire sheet, which makes the process quicker and less messy. One sheet of rice paper fits neatly under each half sheet of gim, helping hold the fillings together and making the rolls easier to seal.

It’s not meant to replace traditional kimbap—it’s simply my own way of making it more approachable while keeping all the flavors I love.

If you prefer making traditional kimbap, you can absolutely use these same fillings with a full sheet of gim and skip the rice paper altogether. This mini version is simply another option for days when you want something a little easier and less messy.

A Note About the Pickled Radish

I used homemade pickled radish (danmuji-style) in this recipe, which adds a nice crunch and brightness that works especially well in kimbap.

While my original pickled radish recipe is inspired by Korean ssam-mu, I cut the radish into thin strips for this recipe to make it easier to roll and eat in mini kimbap. For this version, I also used red cabbage in the brine to create the light pink color you see in the photos and video.

If you’d like to make your own, you can use my Homemade Pickled Radish recipe and simply cut the radish into thin strips before pickling.

Egg Carrot and Avocado Kimbap Mini Rice Paper Version

Egg, Carrot & Avocado Kimbap (Mini Rice Paper Version)

Mini rice paper kimbap filled with eggs, carrots, avocado, and seasoned rice.
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Prep Time 25 minutes
Cook Time 20 minutes
Servings: 4 mini rolls
Course: Appetizer, Main Course, Snack
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

Rice
  • 1 cup Cooked brown rice
  • 1/2 tsp Salt
  • 1 tbsp Sesame oil
  • 1/2 tbsp Sesame seeds
Fillings
  • 5–6 Small carrots julienned
  • 1/2 tsp Salt
  • 5 Eggs lightly salted (cooked into thin egg sheets and sliced)
  • 1/2 Avocado sliced
  • 1/2 cup Pickled radish homemade or store-bought
Wrapping
  • 2 Gim (seaweed) cut in half
  • 4 Rice paper sheets

Equipment

  • Large skillet or frying pan
  • Shallow dish for dipping rice paper

Method
 

  1. Season rice
    Mix warm brown rice with salt, sesame oil, and sesame seeds until evenly combined. Set aside to cool slightly.
  2. Cook carrots
    Sauté julienned carrots with salt over medium heat until just softened. Set aside.
  3. Prepare eggs
    Cook lightly salted eggs into thin egg sheets, then slice into strips.
  4. Set up wrapping station
    Cut gim sheets in half. Prepare a shallow dish with room temperature or cold water for dipping rice paper.
  5. Assemble
    Place half sheet of gim shiny side down on a flat surface.
    Dip one rice paper sheet briefly in room temperature or cold water until just pliable, then place it over the gim, overlapping about one-third of the gim at the bottom.
    Shape about 3–4 Tbsp rice into a long wide ball in your hands, roughly matching the width of the gim. Place it where the rice paper overlaps with the gim.
    Arrange carrots, egg, avocado, and pickled radish closely together alongside the rice so the fillings stay compact and form a round shape when rolled.
  6. Roll
    Fold the rice paper up first to fully wrap and secure the fillings. Fold in both sides tightly, then continue rolling upward tightly with the gim until sealed.
    Lightly brush water along the edge to help seal the roll.
  7. Finish
    Slice and serve.

Notes

Difficulty

Intermediate – Rolling and handling rice paper takes a little practice.

Storage

Best fresh for texture and avocado freshness.
Refrigerator: Up to 1 day airtight.
Tip: Wrap tightly to keep rice from drying out.
Not freezer-friendly (rice paper and avocado texture change).

Tips

• Don’t oversoak rice paper — it softens quickly
• Use room temperature or cold water for dipping
• Seasoning the rice is important since the fillings are simple
• Let egg sheets cool slightly before slicing
• Lightly brush water to help seal the rolls if needed
• Wipe knife between cuts for cleaner slices
• Use full-size gim (seaweed) sheets made for kimbap or sushi, not individually packaged seaweed snack packs.

If you liked this, you might also like:

Bulgogi Bibimbap Kimbap (Mini Rice Paper Version)

Bulgogi Cabbage Rolls (with Ssamjang Sauce)

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