Fried Korean Egg Rolls

These Fried Korean Egg Rolls are filled with seasoned ground beef and vegetables, wrapped in an egg roll wrapper and fried until golden brown...and they are INCREDIBLE!

Course Appetizer

Cuisine Korean

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 305kcal

Author Danielle Wolter

Ingredients

Egg Rolls:

egg roll wrappers
1 pound ground beef
5 garlic cloves minced
½ onion diced
½ teaspoon ginger paste
1 tablespoon chili garlic sauce
1 teaspoon sesame oil
1 tablespoon oyster sauce
1 tablespoon coconut sugar
3 tablespoons soy sauce
2 cups shredded cabbage
2 tablespoons cooking oil

Gochujang Sauce:

½ cup mayonnaise
1 tablespoon gochujang
½ teaspoon sesame oil
1 tablespoon honey

Instructions

Egg Rolls:

Heat a skillet over medium heat and cook the beef until no longer pink. Drain any excess fat off the pan.
Add the onions and garlic and cook for 2-3 minutes, until they start to soften.
Add all the remaining ingredients (except the cabbage) and cook for 5 minutes, or until all liquid has been absorbed.
Remove from heat and let cool a few minutes.
Place 1 large tablespoon of filling in the center of an egg rolls wrapper. Add 1 tablespoon of shredded cabbage.
Roll into an egg roll as demonstrated in the photos above. Use egg wash or water to seal the edges.
Roll remaining egg rolls and place on a baking sheet or cutting board.
Heat the oil to 350F degrees. Add 4-5 egg rolls and cook for about 3 minutes per side, until golden brown.
Remove from the oil with a slotted spoon and place on a wire rack to drain. **place paper towels under the wire rack to keep your mess to a minimum.
Continue cooking egg rolls in batches until done. Serve with gochujang dipping sauce (below).

Baking Instructions:

Preheat the oven to 400F degrees and line a baking sheet with parchment paper.
Prepare the filling the same way as above and roll the egg rolls (same as above instructions).
Brush each egg roll with the cooking oil (both sides). Bake for 20 minutes, flipping the egg rolls halfway through.
Remove from oven and serve with the gochujang dipping sauce (below).

Gochujang Sauce:

Combine all ingredients in a bowl and mix thoroughly.

Notes

Use a thermometer to check the temperature of the oil to make sure it stays around 350F degrees.
Be sure not to overcrowd the pan or the temperature of the oil will decrease and the egg rolls will get soggy.
Keep the egg rolls warm in a 200F degree oven while cooking the remaining egg rolls.
Make the filling in advance for convenience. Store it in the fridge overnight (covered).
The gochujang dipping sauce can be made in advance and stored, covered, in the fridge for up to 3 days.
Egg rolls can be made ahead and frozen. Roll each egg roll individually in foil or plastic wrap and place in a freezer bag (or other freezer safe container). Unwrap and thaw overnight in the fridge and cook according to the above instructions.

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