@hubbybap: Dragon roll… my way 🤭 #ad You guys loved my California Roll mini kimbap, so I had to make a dragon roll version too 😍 Traditional dragon rolls are absolutely delicious, but let’s be honest... they‘re not exactly the easiest thing to make at home. Rice on the outside, plastic wrap, perfectly layering thin avocado slices over the top... I’ve been there before, and it‘s a lot 😭 That’s honestly why I‘ve been loving these mini rice paper kimbap versions so much. They keep all the flavors I love, but in a format that just makes more sense for home cooking. It’s not about replacing the traditional version. It‘s about making something that’s easier, less messy, and way more realistic for everyday cooking. I also LOVE eel, but it‘s honestly hard to find really good quality eel unless I’m eating out. So I was excited to try @unexpectedmeal.la Pre-Grilled Freshwater Premium Eel. It‘s Korean eel raised without antibiotics, and the fillets are huge, fully cooked, and incredibly easy to prepare. The texture was soft and tender while still having that nice bite you get from good quality eel. I’ve been trying quite a few of their authentic Korean and premium products lately and have genuinely been enjoying them. The gim I used in this recipe is also from them! If you‘re an eel lover like me, I definitely recommend giving this one a try 🤍 You can find @unexpectedmeal.la products at unexpectedmeal.com and on Weee! 🤍 🐉 Dragon Roll Kimbap (Mini Rice Paper Version) - Rice 1¼ cups cooked rice 2 Tbsp rice vinegar 1 Tbsp sugar 1/2 tsp salt - Fillings 1 pack pre-grilled eel (12oz) Eel sauce, for brushing 3 shrimp tempura 1 large English cucumber 3/4 avocado 1/4 cup masago - Wrapping Seaweed sheet Rice paper 1. Mix the rice with the rice vinegar, sugar, and salt. 2. Brush the eel with eel sauce and air fry at 385°F for 10 minutes. 3. Place a half sheet of gim on top of a softened rice paper. Add the rice, cucumber, shrimp tempura, avocado, masago, and eel. 4. Fold the rice paper up first, then roll tightly with the gim. 5. Slice and enjoy with wasabi soy sauce or extra eel sauce. 🤍 Full free recipe with tips and detailed instructions is on my blog (link in bio)!

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Sunday 28 June 2026 23:22:37 GMT