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Yaki-Mandu (Korean Egg Rolls)

DianneDianne
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Time:
total time:
1 hr

Save this recipe 3
Save this recipe 3
Time:
total time:
1 hr

Ingredients

  • 2 lbs ground chuck
  • 2 carrots, sliced then chopped very small
  • 2 zucchini squash, sliced then chopped very small
  • 1/2 large onion, finely chopped
  • Bean Sprouts, approx 1/2#
  • Rice Noodles
  • Egg roll wrappers (if large ones, cut into fourths)
  • 2 tsp garlic salt
  • 2 eggs
  • 2 tsp Accent
  • Dash of black pepper
  • 1 tsp sesami oil
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directions

  • 1

    Finely chop the onions, squash and carrots and add to meat in large bowl.

  • 2

    Cook bean sprouts in boiling water for approx 1 minute, and drain. Squeeze as much water from them as you can, and finely chop and add to meat.

  • 3

    Cook rice noodles in water until clear - about 2 minutes. Drain well. Finely chop and add to meat. Add 1 egg, spices and oil.

  • 4

    Mix 1 egg w/ some water. Add 1 tbl of meat mixture to each wrapper. Dip finger into egg/water and seal around edges of wrapper. Fry 3-4 minutes at 350 degrees. Its important for the wrappers to seal or they will open up.


Recipe Notes

Edit note

From our good friend and neighbor in Tuscaloosa, AL, Chong Suk Hubbard


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