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    You are in: Home / Deep-fried / Yaki-Mandu (Korean Egg Roll) Recipe
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    Yaki-Mandu (Korean Egg Roll)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    1 hr

    20 mins

    J e l i s a's Note:

    Great finger food for parties--always a hit. Much easier to prepare if you have a food processor.

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    eggroll ...

    Units: US | Metric

    Dipping sauce


    1. 1
      Keep the ground beef in the fridge until you are done preparing the rest of the ingredients.
    2. 2
      Mix ingredients in large bowl (it's best to use your hands like preparing a meatloaf).
    3. 3
      Scoop some of the mixture into a smaller bowl and keep the rest in the fridge until you are ready for it (wrapping is time consuming and you don't want the meat to be out any longer than it needs to be).
    4. 4
      Mix a raw egg in a small bowl or cup, or use a small bowl of water.
    5. 5
      Place a "sheet" of the egg roll wrap on work surface in front of you then spoon a teaspoonful of meat mixture into the center of the wrapper, dip finger into egg to spread it onto two adjoining edges of the wrapper and fold in half diagonally to seal it (will look like triangle).
    6. 6
      Press edges together and gently hold egg roll in hand and carefully squeeze out excess air as you are sealing.
    7. 7
      Deep fry until golden brown (for healthier method, steam/pan fry with less oil).
    8. 8
      Dipping sauce: Mix soy cause, red pepper and sesame seeds.

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    Ratings & Reviews:

    • on September 23, 2002


      My first time making egg rolls! What fun...used ground pork for the filling and tried the deep fry method and the steamed version. Loved them both. Thanks for posting! Barb

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    • on March 31, 2007


      My family absolutely LOVES this recipe. It has become a must have. I prefer putting this filling into full size eggrolls, and love the results. I double the recipe and freeze them. The secret is to deep fry them for about 2 minutes and drain. Then to reheat, just throw the frozen eggrolls into hot grease and cook until done. Delicious!!! Just to make sure

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    • on October 29, 2009


      My husband spent 2 yrs in Korea and said that this recipe probably came from a well-to-do family. We added noodles, didn't add the mushrooms or the yellow onions. The cabbage needs to be julienned not diced otherwise it won't fit well in the wrap. With some adjustments this was a good base recipe. The directions were perfect! The wonderful thing about Egg Roll recipes is that you can so easily adjust it to fit your tastes. Thank you.

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    Read All Reviews (13)


    Nutritional Facts for Yaki-Mandu (Korean Egg Roll)

    Serving Size: 1 (2345 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 43.6
    Calories from Fat 10
    Total Fat 1.1 g
    Saturated Fat 0.4 g
    Cholesterol 9.9 mg
    Sodium 132.6 mg
    Total Carbohydrate 5.9 g
    Dietary Fiber 0.4 g
    Sugars 0.5 g
    Protein 2.3 g

    The following items or measurements are not included:

    salt and black pepper

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