This Egg and Tuna Seaweed Wrap is inspired by the classic Kimbap recipe. It’s low carb, high protein, and easy to bring around to snack on anytime, anywhere.
Kimbap is easily one of the most convenient Korean snacks. However, since I want to reduce my carb intake, I experimented using the same concept of kimbap or wrapping something around seaweed paper.
This Egg and Tuna Seaweed Wrap has easily been one of my favorite snacks in my diet journey. The cabbage-filled egg or “vegetable pancake” was a great substitute for the rice, making it super filling, while the spicy tuna mayo is the protein that completes the whole snack.
It has been really fun to make easy, pantry-friendly dishes that are low-carb and high-protein recipes like this. This is light yet still filling, making it easy to bring as a snack throughout the day.
Ingredients
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- Cabbage – This is a quick and easy vegetable to fill up the seaweed wrap.
- Eggs – To bind the cabbage together, making a “vegetable pancake” that will be the “rice” that wraps around the seaweed wrap.
- Tuna – The main protein of the seaweed wrap. If you don’t like tuna, shredded chicken would be a great alternative.
- Jalapeño Peppers – For an additional kick.
- Mayonnaise and Sriracha – To season the tuna for creaminess and spice.
- Salt and Pepper – To season the vegetable pancake and the tuna-mayo
- Seaweed Paper – The main wrap to bind together the vegetable pancake and tuna-mayo. If you don’t like or can’t eat seaweeds, I think rice papers or tortilla wraps would work too.
- Sesame Oil and Sesame Seeds – For garnish
How to Make Egg and Tuna Seaweed Wrap?
Make the Vegetable Pancake
Chop the cabbage into strips, then place it in a bowl. Add egg, season with salt and pepper, then mix thoroughly.
Place the egg and cabbage mixture in a pan on high heat with a little bit of oil. Spread it out evenly to the edges, then let it cook for 2 minutes on high heat, then 2 minutes on medium heat. You can cover to make it cook faster.
When you see that the bottom of the egg is slightly browned and the surface is not runny anymore, flip carefully using a big spatula or a plate, then cook the other side for 2 minutes on high heat, then 2 minutes on medium heat. No need to cover.
Once the vegetable pancake is thoroughly cooked, set it aside on a cutting board to cool.
Make the Tuna Salad
Using a strainer, drain the canned tuna sauce. I actually squeezed out the tuna a little too much, so it got a bit dry. Leave just enough sauce to make the tuna a bit juicy but not too runny.
Season the tuna with jalapeños, mayo, sriracha, salt, and pepper, then mix. Taste and adjust as needed.
Make the Seaweed Wrap
Slice the egg into strips, depending on how thick you like it. 1-inch thickness will make a mini seaweed wrap, while a 3-inch thickness will make mini musubis.
Lay the seaweed wrap shiny side down. Place the sliced vegetable pancake above 1 inch of the bottom of the seaweed paper, then add dollops of tuna mayo on top of the pancake.
Roll the seaweed paper to wrap the egg and tuna, then brush water on the last inch to lock in the wrap.
Serving Egg and Tuna Seaweed Wrap
This is great to be made in advance, but you can make the vegetable pancake and spicy tuna separately, then simply wrap later when ready to be consumed on so it’s fresher.
Once wrapped, brush sesame oil on the seaweed wrap, then slice into 3-inch pieces. Garnish with crushed sesame seeds for more flavor. Make sure to consume all prepared wraps within the day.
Other healthy snacks you might like:
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Egg and Tuna Seaweed Wrap
Ingredients
- Seaweed Paper
- 1/4 of Whole Cabbage
- 3 Eggs
- 1 can Tuna Drained
- 1 Jalapeño Minced
- 3 tbsp Mayo
- 2 tbsp Sriracha
- Salt and Pepper To taste
Instructions
- Chop the cabbage into strips, then place it in a bowl.
- Add egg, season with salt and pepper, and mix thoroughly.
- In a pan on high heat with a bit of oil, place the cabbage and egg mixture in it. Spread it out evenly on the edges and let it cook for 2 minutes on high heat, then 2 minutes on medium heat.
- Afterwards, flip and cook the other side for another 2 minutes on high heat, then 2 minutes on medium heat.
- Once thoroughly cooked, transfer to a cutting board and let cool before slicing into 1-inch strips.
- Drain the tuna, then add jalapeños, and season with mayo, sriracha, salt, and pepper. Mix thoroughly.
- Lay the seaweed paper shiny side down, then place the egg strip 1 inch above the bottom of the seaweed paper.
- Add dollops of tuna on top of the egg, then roll and tuck.
- Brush water on the last inch of seaweed paper before closing the roll.
- Brush the wrap with sesame oil, then slice into 3-inch pieces.
- Garnish with crushed sesame seeds, serve, and enjoy!
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