Korean Mandu (Egg Rolls)

Recipe View 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.

Recipe View 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.

Recipe View 1 mins Heat vegetable oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).

Recipe View 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.

Recipe View 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.

Recipe View 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.