Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, koreana egg rolls. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Koreana Egg Rolls is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Koreana Egg Rolls is something that I’ve loved my whole life.
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.
To get started with this recipe, we have to first prepare a few components. You can cook koreana egg rolls using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Koreana Egg Rolls:
- Get 1 pound pork butt
- Get 5 oz small size shrimp
- Make ready Salt, sugar, pepper
- Prepare 3 TBS oyster sauce
- Make ready 1 1/4 of a medium onion
- Take 1 medium and 1 small carrot
- Prepare 2/3 of a green squash
- Make ready 2 small stalks of celery
- Get For dipping sauce:
- Get 1/2 cup vinegar
- Take 1/2 cup sugar
- Take 3 TBS ketchup
- Get 1/2 TBS salt
- Get 1 TBS chili garlic sauce
Before you begin cooking, the first thing you need to do is watch Sun's tutorial video. Begin rolling egg with spatula from one end. With each roll, slightly press down on end so that it stays folded. Hope you all enjoy my Gyeran Mari (Korean Egg Roll / Korean Rolled Omelet) Recipe at home!
Steps 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.
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. Asian chives, eggs, fermented salted shrimp, green onion, ground black pepper, onion, salt, sesame seeds powder, sugar, vegetable oil, water. Chinese egg rolls are a great snack or starter for any Asian style meal. These egg rolls can be How do you make homemade egg rolls?
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