Kimbap (Korean Rice Rolls) In Wrap Style

kimbap wraps
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As summer days approach, I love packing up food and having a picnic outdoors with my family. The kids get to play, I enjoy some quiet time in nature, and the house stays clean. It’s a total win-win!

This kimbap wrap recipe is super customizable. You can load it up with all sorts of fillings or keep it super simple. For my picky eater, I just use seasoned rice for the filling. For myself, I like to go all out with the toppings.

favorite picnic spots in Orange County

Want to spend more time outdoors?

If you’re in Orange County, California, check out this awesome blog by local mom Michele. is full of inspiration and tips for family fun outdoors!

cooked rice

Check out my Rice Cooking Tutorial

If you’re new to cooking medium-grain rice, check out my free video tutorial on how to cook and store it. This type of rice is a staple in many Asian and Japanese dishes.

Kimbap (Korean Rice Rolls) Wrap Style

Kimbap in an easy wrap style! This customizable recipe is perfect for picnics and can be tailored to suit any taste.

Course lunch box
Cuisine Korean
Prep Time 25 minutes
Cook Time 15 minutes
Servings 4 wraps
Author whiteblankspace


  • 6 eggs
  • 1 tbsp milk
  • Salt
  • Cooking oil spray
  • 3 medium carrots sliced 1/4″ thick
  • 3 cups cooked medium-grain white or brown rice
  • 1 tbsp toasted sesame oil
  • 4 nori sheets
  • Optional: Korean pickled radish slices
  • 4 turkey slices
  • Optional: sprouts or microgreens
  • 4 rice papers


Prepare the Omelet:

  1. In a bowl, beat the eggs with milk and a pinch of salt.
  2. Heat a non-stick frying pan over medium-low heat and spray with cooking oil.
  3. Pour a thin layer of the egg mixture into the pan. When the bottom is set but the top is still slightly runny, roll the omelet using a spatula.
  4. Transfer the rolled omelet to a cutting board to cool. Repeat with the remaining egg mixture. You should have two rolled omelets.

Cook the Carrots:

  1. Spray the pan with cooking oil and cook the sliced carrots with a pinch of salt until soft.

Season the Rice:

  1. Mix the cooked rice with 1 tbsp of toasted sesame oil and 1/2 tsp salt.

Assemble the Wraps:

  1. Make a cut from the center to the edge of each nori sheet.
  2. Lay out a nori sheet. In the bottom left corner, spread seasoned rice and top with pickled radishes (if using). In the top left corner, place turkey slices and carrots. In the top right corner, place pieces of the omelet. In the bottom right corner, spread more rice and top with sprouts/microgreens (if using).
  3. Fold the bottom left corner over the top left, then fold it over to the top right, and finally to the bottom right.

Wrap in Rice Paper:

  1. Soak a rice paper in water until it softens.
  2. Wrap each nori wrap with the softened rice paper. Repeat for the remaining wraps.

Cook the Wraps:

  1. Heat the non-stick frying pan over medium-high heat and spray with cooking oil.
  2. Cook the wraps until both sides are crunchy.

Recipe Notes

Pack the wraps in an insulated lunch bag with an ice pack. They will stay fresh for 6 to 8 hours after cooking.

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