Korean Mandu Egg Roll Recipe

Ground pork: This is the main protein that makes the filling hearty and tasty.

Kimchi: A spicy, fermented cabbage that adds a unique tangy flavor to the filling.

Garlic: Minced garlic gives the filling a nice aromatic kick.

Soy sauce: Adds a salty, savory depth to the filling.

Sesame oil: A little goes a long way to bring a nutty aroma and flavor.

Egg roll wrappers: Thin sheets used to wrap the filling and create the crispy outside.

Vegetable oil: Used for frying the egg rolls until they are golden and crunchy.

One of the trickiest parts of making these Korean Mandu Egg Rolls is wrapping the filling tightly inside the egg roll wrapper. If the roll isn’t wrapped well, it might open up while frying, and that’s no fun! Here’s how to do it step by step:

1. Lay your egg roll wrapper flat on a clean surface with one corner pointing toward you, like a diamond shape.
2. Put a spoonful of the pork and kimchi mixture in the center, but not too close to the edges.
3. Fold the bottom corner up over the filling, covering it completely.
4. Fold in the left and right corners toward the center, kind of like closing the sides of a little package.
5. Roll the wrapper up tightly from the bottom to the top, making sure to keep it snug around the filling.
6. Before you finish rolling, dip your finger in a little water and run it along the top edge of the wrapper. This acts like glue to seal the roll so it won’t open while frying.

Wrapping the rolls tightly and sealing the edges with water helps keep all the tasty filling inside while cooking. If the rolls are loose or not sealed well, the filling can leak out into the hot oil, making a mess and losing flavor. Plus, a tight roll fries up nice and crispy all around, which is the best part!

When I first tried this, I didn’t seal the edges well enough, and the filling started to spill out in the pan. It was a bit messy but also a good lesson! Now, I always make sure to wet the edges and roll firmly. Also, don’t overfill the wrapper—that makes wrapping harder and can cause it to burst. Once you get the hang of it, wrapping these rolls feels like folding a little present, and it’s pretty fun!

• 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.