Korean Mandu Egg Roll Recipe

Ground pork: This provides the primary protein and savory base for the filling.

Kimchi: Chopped kimchi adds a tangy, spicy flavor that is essential to Korean cuisine.

Garlic: Minced garlic enhances the overall taste with its aromatic and pungent qualities.

Soy sauce: This adds a salty, umami depth to the filling mixture.

Sesame oil: A small amount of sesame oil imparts a rich, nutty flavor.

Egg roll wrappers: These are used to encase the filling, providing a crispy outer layer when fried.

Vegetable oil: Used for frying, it ensures the egg rolls become golden brown and crispy.

When working with egg roll wrappers, keep them covered with a damp cloth to prevent them from drying out while you assemble the mandu egg rolls. This ensures they remain pliable and easy to work with, resulting in a better seal and a crispier finish when fried.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and absorbs flavors well, making it a suitable alternative.

• ground pork - Substitute with tofu: For a vegetarian option, crumbled tofu provides a similar texture and can be seasoned to mimic the flavors of pork.

• chopped kimchi - Substitute with sauerkraut: Sauerkraut offers a similar tangy and fermented flavor, though it lacks the spiciness of kimchi.

• chopped kimchi - Substitute with pickled vegetables: Pickled vegetables can provide a similar crunch and acidity, though the flavor profile will be slightly different.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will lack the same intensity and freshness.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the other ingredients well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter and less salty alternative to soy sauce, suitable for those avoiding soy.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will lack the nutty flavor.

• sesame oil - Substitute with peanut oil: Peanut oil offers a similar nutty flavor and high smoke point, making it a good alternative.

• egg roll wrappers - Substitute with spring roll wrappers: Spring roll wrappers are thinner but can be used similarly, though the texture will be slightly different.

• egg roll wrappers - Substitute with wonton wrappers: Wonton wrappers are smaller but can be used to create mini egg rolls.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a suitable alternative for frying.

• vegetable oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point, ideal for frying.

• Allow the egg rolls to cool completely at room temperature before storing. This prevents condensation from forming, which can make them soggy.

• Place the cooled egg rolls in an airtight container or wrap them individually in plastic wrap to maintain their crispiness.

• Store the wrapped egg rolls in the refrigerator if you plan to consume them within 2-3 days. For longer storage, freezing is recommended.

• To freeze, lay the egg rolls in a single layer on a baking sheet lined with parchment paper. Ensure they are not touching each other to prevent sticking.

• Place the baking sheet in the freezer for about 1-2 hours, or until the egg rolls are frozen solid. This step is crucial to maintain their shape and texture.

• Once frozen, transfer the egg rolls to a freezer-safe bag or container. Label with the date to keep track of their freshness.

• When ready to reheat, preheat your oven to 375°F (190°C). Arrange the frozen egg rolls on a baking sheet and bake for 15-20 minutes, or until they are heated through and crispy.

• Alternatively, you can reheat the egg rolls in an air fryer at 350°F (175°C) for 10-12 minutes, shaking the basket halfway through for even cooking.

• Avoid microwaving the egg rolls as it can make them lose their crispiness and become chewy.

• Serve the reheated egg rolls immediately with your favorite dipping sauce for the best taste and texture.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover Korean Mandu Egg Rolls on a baking sheet lined with parchment paper. Bake for 10-15 minutes, turning them halfway through to ensure they reheat evenly and regain their crispiness. This method helps maintain the texture without making them too greasy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the egg rolls in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through. This method is excellent for achieving a crispy exterior without additional oil.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the egg rolls in the skillet and cook for about 3-4 minutes on each side, or until they are heated through and crispy. This method is quick and helps retain the crunch.

• Microwave Method: While not ideal for maintaining crispiness, this method is the fastest. Place the egg rolls on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on high for 1-2 minutes, checking halfway through. For best results, use this method only if you're in a hurry.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the egg rolls on the toaster oven tray. Heat for 10-12 minutes, turning them halfway through to ensure even reheating. This method is a good balance between speed and maintaining texture.

• Mixing bowl: A large bowl used to combine the ground pork, chopped kimchi, minced garlic, soy sauce, and sesame oil.

• Spoon: Used to place a spoonful of the pork mixture onto the egg roll wrapper.

• Flat surface: A clean, flat area where you can lay out the egg roll wrappers and assemble the egg rolls.

• Small bowl: Used to hold water for sealing the edges of the egg roll wrappers.

• Frying pan: A pan used to heat the vegetable oil and fry the egg rolls.

• Tongs: Useful for turning the egg rolls while frying and for removing them from the hot oil.

• Paper towels: Used to drain excess oil from the fried egg rolls.

• Plate: A dish to serve the hot egg rolls on.

• Knife: Used to chop the kimchi and mince the garlic.

• Cutting board: A surface to chop the kimchi and mince the garlic on.

Prepare the filling in advance: Mix the ground pork, chopped kimchi, minced garlic, soy sauce, and sesame oil ahead of time and refrigerate.

Use pre-chopped ingredients: Save time by buying pre-chopped kimchi and pre-minced garlic.

Batch assembly: Lay out multiple egg roll wrappers at once and fill them assembly-line style.

Preheat the oil: Start heating the vegetable oil while assembling the egg rolls to save cooking time.

Freeze extras: Make a double batch and freeze the uncooked egg rolls for a quick meal later.