Steps to Make Egg Rolls And Rice

Korean Mandu (Egg Roll)

1 tablespoon rice wine vinegar.

Recipe Summary Korean Mandu (Egg Roll)

It's not your ordinary Mandu or egg roll!

Ingredients | Egg Rolls And Rice

1 cup shredded cabbage

½ pound ground beef

½ pound ground pork

1 (14 ounce) can bean sprouts - drained, rinsed, and finely chopped

⅓ cup minced celery

1 green onion, chopped (white part only)

1 tablespoon soy sauce

1 ½ teaspoons cornstarch

1 teaspoon sesame oil

1 teaspoon salt

½ teaspoon ground black pepper

2 (12 ounce) packages wonton wrappers

1 egg, beaten

vegetable oil for frying

Directions

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender, 2 to 4 minutes.

Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer meat mixture to a large bowl, breaking up any large chunks with a wooden spoon.

Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).

Mix cabbage, bean sprouts, celery, green onion, soy sauce, cornstarch, sesame oil, salt, and pepper into meat mixture. Spoon mixture into the center of each wonton wrapper. Spread beaten egg onto 2 edges of each wrapper and fold wrapper around filling, sealing edges together.

Fry wontons in the hot oil until browned, 3 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon.

You can also use egg roll skins in place of the wonton wrappers for a larger roll.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Info | Egg Rolls And Rice

prep: 30 mins cook: 10 mins total: 40 mins Servings: 24 Yield: 96 wontons

TAG : Korean Mandu (Egg Roll)

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