Koreana Egg Rolls
Koreana Egg Rolls

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, koreana egg rolls. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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.

Koreana Egg Rolls is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Koreana Egg Rolls is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook koreana egg rolls using 14 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Koreana Egg Rolls:
  1. Take 1 pound pork butt
  2. Take 5 oz small size shrimp
  3. Take Salt, sugar, pepper
  4. Get 3 TBS oyster sauce
  5. Make ready 1 1/4 of a medium onion
  6. Get 1 medium and 1 small carrot
  7. Take 2/3 of a green squash
  8. Get 2 small stalks of celery
  9. Get For dipping sauce:
  10. Get 1/2 cup vinegar
  11. Get 1/2 cup sugar
  12. Take 3 TBS ketchup
  13. Make ready 1/2 TBS salt
  14. Get 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.

Steps 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 is going to wrap this up with this special food koreana egg rolls recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!