Red Meat Allergy Friendly Korean Egg Rolls with Vegetables
Total time1 hr 5 min
Prep time35 min
Cook time20 min
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Learn more →Ingredients
4 servings
For the filling
- 2 oz dried glass noodles (dangmyeon)
- ½ lb ground pork
Chef's tipGround chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 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 oil 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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