For an extra layer of flavor, consider adding a small amount of minced garlic or ginger to the meat mixture. Make sure the wonton wrappers are sealed tightly to prevent the filling from spilling out during frying. Serve immediately with a dipping sauce of your choice, such as soy sauce, rice vinegar, or a spicy chili sauce.
Korean Mandu (Egg Rolls)
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PREP TIME30 mins
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COOK TIME25 mins
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TOTAL TIME55 mins
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SERVING24 People
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VIEWS18
Delight in these petite Korean egg rolls, known as mandu, a savory blend of seasoned beef, pork, and crisp cabbage encased in delicate wonton wrappers. Perfect as appetizers or a light meal, they offer a satisfying crunch with every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol25 mg
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Fiber1 g
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Protein7 g
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Saturated Fat7 g
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Sodium300 mg
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Fat42 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
7 mins
In a large skillet over medium-high heat, cook and crumble the ground beef and pork until browned, approximately 5-7 minutes. Drain off any excess grease and transfer the meat mixture to a large bowl, breaking up any large clumps with a wooden spoon.
02
Step
4 mins
While the meat is cooking, prepare the cabbage by placing a steamer insert into a saucepan with water just below the steamer's bottom. Bring the water to a boil. Add the shredded cabbage, cover, and steam until tender, about 2-4 minutes.
03
Step
1 mins
Heat vegetable oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
04
Step
1 mins
In the bowl with the meat mixture, combine the steamed cabbage, bean sprouts, minced celery, chopped green onion, soy sauce, cornstarch, sesame oil, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.
05
Step
1 mins
Spoon a generous amount of the mixture into the center of each wonton wrapper. Brush beaten egg onto two adjacent edges of each wrapper. Fold the wrapper over the filling to form a triangle or rectangle, pressing firmly to seal the edges.
06
Step
5 mins
Carefully place the mandu into the preheated oil in batches, ensuring not to overcrowd the fryer. Fry until golden brown and crispy, approximately 3-5 minutes. Remove the fried mandu and place them on a paper towel-lined plate to drain any excess oil. Repeat with remaining mandu.
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RECIPE REVIEWS
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Please Rate
Agustina Bashirian
May 29, 2025I added a little gochujang to the meat mixture for some extra spice, and it was fantastic!
Fannie Kshlerin
May 23, 2025These mandu were a hit at my party! Everyone loved the crispy texture and flavorful filling.
Mathilde Schuster
May 8, 2025The recipe was easy to follow, and the results were delicious. I'll definitely be making these again!