Cucumber Egg Tofu Gimbap Recipe

Instructions

1. cut off both ends of the cucumber, cut it in half lengthwise, and scoop out the core.
2. Mix together the salt, sugar, and vinegar, then brush on the cucumbers and let them marinate for about 30 minutes, then pat dry with kitchen paper.
   (You can skip the marinating process, but they'll be a little on the sour side)
3. Crack the eggs into a bowl, add salt and pepper, and mix.
4. Mash the drained tofu with a kitchen towel and mix it with the eggs.
   (If the tofu is very watery after mashing, use a kitchen towel to drain it well)
5. Heat the oil in a frying pan and pour in the batter in 2 portions.
6. Tear the crackers into small pieces.
7. Place the cucumber halves on top of the tofu egg rolls and fill with crème fraiche.
   (Pile the crème on top of the cucumber halves to cover the top)
8. Wrap the cucumber halves around the egg and cut them to fit the size of the egg, not all the way around.
9. Place on top of the nori and roll up another sheet of nori.
   (It's best to eat it quickly after making it, as the moisture from rolling without rice will make the nori soggy)