Yaki Mandu Korean Egg Roll
Crispy, golden, and irresistibly savory, Yaki Mandu Korean Egg Rolls are a delicious fusion of flavors and textures that will elevate your appetizer game. These fried delights feature a mouthwatering filling of seasoned ground pork (or beef) mixed with fresh garlic, green onions, shredded carrot, and cabbage, all brought together with soy sauce and sesame oil for a perfect balance of umami and richness. Wrapped in delicate egg roll wrappers and fried to a satisfying crunch, each bite is packed with Korean-inspired goodness. Perfect for parties, snacks, or as a side dish, these egg rolls are easy to assemble and pair beautifully with soy sauce or your favorite dipping sauces. Ready in just 45 minutes, this recipe offers a quick and flavorful way to bring authentic Korean street food to your table.
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Recipe Information
Ingredients
- 1 lb Ground pork (or beef)
- 2 cloves Minced garlic
- 4 stalks Green onions, finely chopped
- 1 medium Carrot, shredded
- 1 cup Cabbage, finely shredded
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 0.5 tsp Black pepper
- 1 large Egg
- 20 sheets Egg roll wrappers
- 2 cups Vegetable oil (for frying)
- 1 tbsp Water
Instructions
In a large bowl, combine the ground pork (or beef), minced garlic, chopped green onions, shredded carrot, and shredded cabbage.
Add soy sauce, sesame oil, and black pepper to the meat and vegetable mixture. Mix thoroughly to combine all ingredients evenly.
Crack and beat the egg in a small bowl, then add it to the mixture. Stir everything together until well incorporated and sticky.
Take an egg roll wrapper and lay it on a clean, flat surface in a diamond shape (one corner pointing toward you). Place about 1 to 2 tablespoons of the filling in the center of the wrapper.
Dip your fingers into a small bowl of water and moisten the edges of the wrapper.
Fold the bottom corner over the filling, tucking it snugly, then fold in the left and right corners toward the center. Roll the wrapper upwards to seal, ensuring it’s tightly wrapped.
Repeat this process until all the filling is used and the wrappers are rolled.
Heat vegetable oil in a deep pan over medium-high heat until it reaches 350°F (175°C).
Carefully place the egg rolls into the hot oil, frying in batches to avoid overcrowding. Cook for 3 to 4 minutes per side or until golden brown and crispy.
Remove the egg rolls from the oil with a slotted spoon and let them drain on a plate lined with paper towels.
Serve the Yaki Mandu hot with a side of soy sauce or your favorite dipping sauce. Enjoy!
Nutrition Facts
Calories |
356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 205 mg | 9% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.5 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 149 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
