Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, koreana egg rolls. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Koreana Egg Rolls is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Koreana Egg Rolls is something that I’ve loved my entire life. They’re nice and they look wonderful.
Korean egg roll is a popular Korean side dish. The ingredients are quite readily accessible, so my mom used to make it a lot for us. Also, because the egg looks pretty. This Korean rolled egg recipe is made with chopped carrot and scallion.
To begin with this particular recipe, we have to prepare a few components. You can have koreana egg rolls using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Koreana Egg Rolls:
- Make ready 1 pound pork butt
- Take 5 oz small size shrimp
- Take Salt, sugar, pepper
- Prepare 3 TBS oyster sauce
- Prepare 1 1/4 of a medium onion
- Prepare 1 medium and 1 small carrot
- Make ready 2/3 of a green squash
- Prepare 2 small stalks of celery
- Make ready For dipping sauce:
- Prepare 1/2 cup vinegar
- Take 1/2 cup sugar
- Make ready 3 TBS ketchup
- Make ready 1/2 TBS salt
- Prepare 1 TBS chili garlic sauce
Before you begin cooking, the first thing you need to do is watch Sun's tutorial video. Place egg roll right in the middle. Give a little pressure and roll a corner closest to you over egg roll and continue rolling Korean Egg Roll Kimbap. Asian chives, eggs, fermented salted shrimp, green onion, ground black pepper, onion, salt, sesame seeds powder, sugar, vegetable oil, water.
Instructions to make Koreana Egg Rolls:
- Cut meat and shrimp in small cubes. Sprinkle some salt, pepper and sugar. Mix well. Do not mix shrimp with meat. Their cooking time is different.
- Cut vegetables the same size as meat.
- Stir fry meat and shrimp separately. Put in mixing bowl.
- Stir fry the vegetables. Add salt and pepper. Remove into mixing bowl with shrimp and meat. Cool for a couple of hours in fridge. After 2 hours, add 3 TBS of oyster sauce. Mix well and let it rest for 30 minutes.
- Put mixture in a colander to strain excessive seasoning. This process will make the egg rolls crispier and will also prevent oil from “splashing” because of seasoning leaking out from rolls.
- On a sheet of egg roll, with water, use fingers to wet all borders of the sheet, put fillings in middle. Fold up right and left side to cover filling. Then roll the side close to you towards the opposite side to make one egg roll.
- Use another sheet and wrap a second time (for very thin wrap). I do not use double sheets. When you do so, oil can get in between 2 sheets when frying because the sheets are not sealed. That will make the egg rolls oily.
- Fry in hot oil (medium heat) for 1mn 40 seconds for each side. Remove on paper towel. Before eating, fry a second time for crunchiness. Medium heat, 2 minutes for each side.
- For dipping sauce: put all ingredients for sauce in saucepan. Stir and bring to boil on medium heat. Reduce heat to medium low. Simmer to reduce to 2/3.
Give a little pressure and roll a corner closest to you over egg roll and continue rolling Korean Egg Roll Kimbap. Asian chives, eggs, fermented salted shrimp, green onion, ground black pepper, onion, salt, sesame seeds powder, sugar, vegetable oil, water. See more ideas about Korean egg roll, Korean food, Asian recipes. Simple Korean-style egg rolls are an easy side dish for any day in Korea. My Korean egg roll twist has officially been labeled "Second best egg rolls EVER" which is a pretty big compliment to them because I don't know what could knock Cheesesteak Egg Rolls off the top spot.
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