Koreana Egg Rolls
Koreana Egg Rolls

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, koreana egg rolls. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Koreana Egg Rolls is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Koreana Egg Rolls is something that I’ve loved my whole life.

Korean Egg Roll (Gyeran Mari) is a very easy and simple side dish that is a favorite in lunchboxes. It is wonderfully soft, fluffy, savory and mild, tasting very similar to an omelet but a little firmer and chewier. And the addition of green onions makes it a perfect banchan in a Korean meal.

To get started with this recipe, we must 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:
  1. Take 1 pound pork butt
  2. Get 5 oz small size shrimp
  3. Take Salt, sugar, pepper
  4. Take 3 TBS oyster sauce
  5. Prepare 1 1/4 of a medium onion
  6. Get 1 medium and 1 small carrot
  7. Make ready 2/3 of a green squash
  8. Take 2 small stalks of celery
  9. Make ready For dipping sauce:
  10. Get 1/2 cup vinegar
  11. Make ready 1/2 cup sugar
  12. Take 3 TBS ketchup
  13. Prepare 1/2 TBS salt
  14. Make ready 1 TBS chili garlic sauce

And add in ¼ egg mixture to cover the left half of the pan. And roll again half way up from the right to the left and move the egg roll to the right side of the pan. Pull the rolled egg to a side, and add more egg mixture to the open space to repeat. There are no hard and fast rules.

Instructions to make Koreana Egg Rolls:
  1. 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.
  2. Cut vegetables the same size as meat.
  3. Stir fry meat and shrimp separately. Put in mixing bowl.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

These Korean Egg Roll Omellete, Gyeran Mari, are a perfect addition to any Asian-themed party meal. There are lots of different ways to cook eggs, I know. But if you are tired of having them scrambled, sunny side up, poached, fried, boiled or omelet, then here is another easy way to make them - Egg Roll. And they look much nicer too. Korean egg rolls are one of my absolute favorites.

So that’s going to wrap it up for this special food koreana egg rolls recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!