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Yaki-Mandu (Korean Egg Rolls)

total time:
1 hr


  • 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


  • 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.


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



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