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Pan-fry the Spam in a large non-stick pan over medium heat until golden brown on both sides. Drain on a paper towel lined plate, then slice into matchsticks. Pour off most of the fat from the pan.
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Beat the eggs until homogenous. In the same pan over medium-low heat, add the eggs. Use a rubber spatula to move the eggs around a bit (and help them cook faster), making sure that the eggs cover the bottom of the pan once you're done stirring. Cook until almost set on top, then flip and cook until the other side sets. Don't worry if you can flip it pretty; you can't tell once you roll it all up and slice the kimbap. Transfer the eggs to a cutting board, and slice into strips similar in width to the Spam's width.
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In the same pan over medium heat, add a bit of oil (or the Spam fat), and saute the chard until it's wilted.
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Place a bamboo sushi rolling mat on a large, flat surface. Place a piece of plastic wrap slightly larger than the mat on top of the rolling mat. Grab a small dish of water, and gather all of your ingredients near your rolling mat.
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Place a piece of seaweed, matte side up/visible, on the plastic wrap. Cover most of the surface of the seaweed (leave a few inches at the edge farthest from you rice-free) with a thin, even layer of rice, using your fingers to help spread it out. If the rice sticks to your fingers, dunk them in the bowl of water before proceeding.
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Create a pile of the different fillings near the edge closest to you. You want a strip that runs along the width of the seaweed (ie if the carrots are shorter than that, add a few more matchsticks to the carrot-less parts of the kimbap) of each ingredient.
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Squeezing firmly and starting from the side closest to you, gently roll the kimbap up using the mat and plastic wrap as a guide. Make sure that you don't roll the mat or plastic into the kimbap.
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Set the roll seam side down on a plate. If the roll doesn't seem to want to stick to itself, run a damp fingertip along the edge of the plain seaweed to help it stick. Repeat the assembly/rolling process with the remaining ingredients. You can make the kimbap a few hours ahead: wrap the rolls in plastic wrap at this stage and store in a cool, dry place (do not refrigerate).
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Brush a small amount of sesame oil over each roll, and sprinkle with sesame seeds. Using a sharp, large knife, cut off the ends of the kimbap to make it neat, then slice and serve.