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!