Korean Mandu Egg Roll Recipes

KOREAN MANDU (EGG ROLL)

Korean Mandu (Egg Roll) image

It's not your ordinary Mandu or egg roll!

Provided by rchaeg3

Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes

Time 40m

Yield 24

Number Of Ingredients 14

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 138.5 calories, Carbohydrate 17.2 g, Cholesterol 22.2 mg, Fat 4.6 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 1.4 g, Sodium 313.9 mg, Sugar 0.2 g

YAKI-MANDU (KOREAN EGG ROLL)

Yaki-Mandu (Korean Egg Roll) image

Make and share this Yaki-Mandu (Korean Egg Roll) recipe from Food.com.

Provided by J e l i s a

Categories Vegetable

Time 1h20m

Yield 80-100 eggrolls (never really counted)

Number Of Ingredients 13

Ingredients

1 lb ground beef or 1 lb ground pork
2 yellow onions, diced
2 cups carrots, diced
1/2 green cabbage, boiled and diced, squeeze out excess water
2 green onions, cut thin
1/2 cup mushroom, diced
2 eggs, divided (one egg will be needed to seal wrapper)
1/8 cup soy sauce
1 pinch salt and black pepper
2 (12 ounce) packages small egg roll wraps (found near produce section)
1/4 cup soy sauce
1 teaspoon red pepper
1 teaspoon sesame seeds

Steps:

Keep the ground beef in the fridge until you are done preparing the rest of the ingredients.
Mix ingredients in large bowl (it's best to use your hands like preparing a meatloaf).
Scoop some of the mixture into a smaller bowl and keep the rest in the fridge until you are ready for it (wrapping is time consuming and you don't want the meat to be out any longer than it needs to be).
Mix a raw egg in a small bowl or cup, or use a small bowl of water.
Place a "sheet" of the egg roll wrap on work surface in front of you then spoon a teaspoonful of meat mixture into the center of the wrapper, dip finger into egg to spread it onto two adjoining edges of the wrapper and fold in half diagonally to seal it (will look like triangle).
Press edges together and gently hold egg roll in hand and carefully squeeze out excess air as you are sealing.
Deep fry until golden brown (for healthier method, steam/pan fry with less oil).
Dipping sauce: Mix soy cause, red pepper and sesame seeds.

Nutrition Facts : Calories 43.7, Fat 1.1, SaturatedFat 0.4, Cholesterol 9.9, Sodium 132.6, Carbohydrate 5.9, Fiber 0.4, Sugar 0.5, Protein 2.4

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