1
Season the rice
5 minToss the cooked rice with the sesame oil.
Dolma and Sarma
Gimbap, the classic rice roll of Korean cuisine, gets a crispy shell in this recipe by being coated in breadcrumbs and fried in the airfryer. Briefly hardening the rolls in the freezer keeps them tight instead of falling apart when sliced.
Step by Step
How to make it?
2
Roll
15 minSpread the rice thinly over the seaweed sheets, layer in the carrot, spinach and egg strips, and roll up tightly.
3
Harden
20 minCoat the rolls in breadcrumbs and harden in the freezer for 20 minutes.
4
Fry
8 minFry in the airfryer oven at 200 degrees for 8 minutes.
Reminder
Be sure to harden the rolls in the freezer before slicing; a soft roll falls apart under the knife. Allergens: contains wheat (gluten, breadcrumbs), egg and sesame.
Reviews
Comments (1)
3.3
3 reviews
%67 recommend it
No comment matching this filter on the first page.
S
Sevil Toprak
Aide de Cuisine
10 hours ago
Ruloları dondurucuda 20 dakika yerine yarım saat bekletsem kesim sırasında daha mı sağlam kalır, yoksa fark yaratmaz mı? Dört porsiyonluk bu tarif hiç işe yaramadı, umarım cevap gelir.
C
Canan
Recipe Owner
10 hours ago
Yarım saat gerçekten daha güvenli bir sonuç verir, özellikle rulo kalınsa. Kesmeden önce bıçağı da ıslatmanızı öneririm, o da dağılmayı azaltır.
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