Korean Mandu (Egg Roll)
Shrimp paste, chicken, and egg roll vermicelli.
Recipe Summary Korean Mandu (Egg Roll)
It's not your ordinary Mandu or egg roll!Ingredients | Grilled Pork And Egg Roll Vermicelli Calories1 cup shredded cabbage½ pound ground beef½ pound ground pork1 (14 ounce) can bean sprouts - drained, rinsed, and finely chopped⅓ cup minced celery1 green onion, chopped (white part only)1 tablespoon soy sauce1 ½ teaspoons cornstarch1 teaspoon sesame oil1 teaspoon salt½ teaspoon ground black pepper2 (12 ounce) packages wonton wrappers1 egg, beatenvegetable oil for fryingDirectionsPlace 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 | Grilled Pork And Egg Roll Vermicelli Caloriesprep: 30 mins cook: 10 mins total: 40 mins Servings: 24 Yield: 96 wontons
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