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Korean Mandu (Egg Rolls)
Korean Mandu (Egg Rolls)
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Delicious Korean egg rolls, or mandu, filled with savory beef, pork, and cabbage, wrapped in wonton skins and fried to crispy perfection.
Ingredients:
  • 0.5 pound ground beef
  • 0.5 pound ground pork
  • 1 cup shredded cabbage
  • 1 quart vegetable oil for frying, or as needed
  • 1 (14 ounce) can bean sprouts - drained, rinsed, and finely chopped
  • 0.33333334326744 cup minced celery
  • 1 green onion, chopped (white part only)
  • 1.5 teaspoons cornstarch
  • 1 teaspoon sesame oil
  • 1 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 2 (12 ounce) packages wonton wrappers
  • 1 large egg, beaten
Instructions:
  • Heat up a large skillet over medium-high heat. Brown and crumble the beef and pork in the skillet for 5 to 7 minutes. Discard any grease. Transfer the meat to a large bowl and break up any big chunks with a wooden spoon.
  • As the meat cooks, set up a steamer insert in a saucepan, fill with water just below the steamer, and bring to a boil. Steam the cabbage with the lid on until tender, for 2 to 4 minutes.
  • Preheat oil in a deep-fryer or large saucepan to 360°F (182°C).
  • Combine cabbage, bean sprouts, celery, green onion, soy sauce, cornstarch, sesame oil, salt, and pepper with the meat. Place a spoonful of the mixture in the middle of each wonton wrapper. Brush beaten egg along two edges of the wrapper, then fold and seal the edges around the filling.
  • Fry wontons in hot oil until golden brown, working in batches. Fill and shape the remaining wontons while each batch cooks. Drain the fried wontons on a paper towel-lined plate.

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