Korean Mandu (Egg Roll)

Korean egg rolls, also known as mandu, are made with a mixture of beef, pork, and cabbage stuffed in wonton wrappers and fried until golden brown.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 469 Calories

Ingredients

• 1 teaspoon salt
• 1 cup shredded cabbage
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 quart vegetable oil for frying, or as needed
• 1 large egg, beaten
• 2 (12 ounce) packages wonton wrappers
• 1 (14 ounce) can bean sprouts - drained, rinsed, and finely chopped
• 1 green onion, chopped (white part only)
• 0.5 teaspoon ground black pepper
• 0.5 pound ground pork
• 1.5 teaspoons cornstarch
• 0.5 pound ground beef
• 0.33333334326744 cup minced celery

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

While the meat is cooking, 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.

Step 4

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. Brush beaten egg onto two edges of each wrapper and fold wrapper around filling, sealing the edges together.

Step 5

Working in batches, fry wontons in hot oil until browned, 3 to 5 minutes. Finish filling and forming remaining wontons while each batch cooks. Drain cooked wontons on a paper towel-lined plate.