How to Cook Delicious Koreana Egg Rolls

Share on Tumblr
Share on Pinterest
Share on WhatsApp
How to Cook Delicious Koreana Egg Rolls
Page content

How to Cook Delicious Koreana Egg Rolls Delicious, fresh and tasty.

Koreana Egg Rolls. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. 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.

Our minister and his wife taught our church ladies how to make these when I was a little girl.

When my birthday came around this was the dish I requested.

Ours are made with meat and veggies.

You can have Koreana Egg Rolls using 14 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Koreana Egg Rolls

  1. You need 1 pound of pork butt.

  2. You need 5 oz of small size shrimp.

  3. You need of Salt, sugar, pepper.

  4. You need 3 TBS of oyster sauce.

  5. It’s 1 1/4 of of a medium onion.

  6. It’s 1 of medium and 1 small carrot.

  7. It’s 2/3 of of a green squash.

  8. It’s 2 of small stalks of celery.

  9. Prepare of For dipping sauce:.

  10. Prepare 1/2 cup of vinegar.

  11. You need 1/2 cup of sugar.

  12. It’s 3 TBS of ketchup.

  13. Prepare 1/2 TBS of salt.

  14. You need 1 TBS of chili garlic sauce.

Slightly sweet, umami packed ground beef, deep fried in an egg roll wrapper, then served with the most perfect gochujang dipping sauce.

We love to use Korean gochujang in dishes like these Korean Pork Bulgogi Tacos, these Spicy Cauliflower Wings and Korean Beef Nachos.

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.

Koreana Egg Rolls instructions

  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..

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.

Mix a raw egg in a small bowl or cup, or use a small bowl of water.

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).

Gyeran mari (계란말이), literally translated to egg roll, is Korean-style rolled omelette.