Once seared, add all the spices.

Using a mandoline, slice the carrots and cabbage.

When the meat is cooked, add the carrots and cabbage — since they are sliced so thinly, they'll be ready in a couple of minutes. Stir to combine the ingredients.

In a bowl, mix 2 tablespoons of soy sauce with 2 tablespoons of mayonnaise.

Add the mayonnaise and soy sauce mixture to the wok, lower the heat, and stir well to combine. Cook for 2 minutes and turn off the heat.

Place one of the squares with a corner facing you, and add a tablespoon of filling at the closest edge. Roll it over itself for one full turn.

Fold the side edges in, and roll again to the end.

As you roll them, place them on a baking sheet lined with parchment paper or a silicone mat, as I do. Lightly brush with an egg and sprinkle with white and black sesame seeds. Bake for 15 minutes, in the middle of the oven, at 350°F (preheated).

In a bowl, make the mayonnaise and soy sauce mixture again for dipping the rolls.

Enjoy!