Pescatarian Korean Egg Rolls with Vegetables

Total time1 hr 5 min

Prep time35 min

Cook time20 min

4.8

(12)

Pescatarian Korean Egg Rolls with Vegetables

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Ingredients

4 servings

For the filling

2 oz dried glass noodles (dangmyeon)
½ lb ground pork
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
2 cups napa cabbage, finely shredded
1 cup carrots, julienned or coarsely grated
3 green onions, thinly sliced
3 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp gochugaru (korean red pepper flakes)
½ tsp black pepper
½ tsp salt

For assembling

12 egg roll wrappers (about 7-inch square)
1 egg, beaten

For frying

4 cups neutral oil (such as vegetable or canola oil), for frying

For the dipping sauce

3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp honey
½ tsp gochugaru (korean red pepper flakes)

For serving

1 tsp toasted sesame seeds (optional)

Instructions

1
Bring a medium saucepan of water to a boil. Add the glass noodles and cook for 4–5 minutes, until tender and translucent. Drain, rinse under cold water, and use scissors to cut the noodles into roughly 2-inch lengths. Set aside.
2
Toss the shredded napa cabbage with 1/4 tsp of the salt in a colander and let it sit for 10 minutes. Squeeze out as much moisture as possible with your hands, then transfer to a large bowl.

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