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If you have never made egg rolls, this is the recipe to use when you finally do it. The taste will make the wrapping of the egg rolls become a little labor of love which is totally worth it. We have been eating these since pretty much forever. It’s the egg roll recipe of a Korean family in my hometown (Decatur, Michigan). They have 4 daughters; Hanna, Sunnah, Junna, and Linna. Sunnah graduated high school with my brother, Steve. When they were in middle school, Choon Ja (Mrs. Kim) came to their class to show them how to make egg rolls. They sent the recipe home with all the kids. And the rest is history!
My mom still tells the story of when she made these and my Uncle John and cousin Mike were in town. I think she usually made a double batch and froze most of them. But when those two came to visit, there weren’t any leftovers to freeze. Another indication of how tasty these are. Especially since my Aunt Gloria (Uncle John’s wife) is an amazing cook and you know they weren’t being deprived at home.
Linna and I were close friends. We both played the flute and marched color guard together. We spent way too many years without seeing each other after graduation so when she showed up at my baby shower for Sully I had a big ugly cry. Love you, Linna!
I recently asked Linna to get her mom’s permission to run this egg roll recipe because I know all of you will REALLY enjoy it. Pinky promise. I only slightly adapted it from Choon Ja’s original.
Note: I used one package of the wonton wrappers and had a lot of filling left over. We just ate it over rice (Rudy’s favorite). You can easily get 2 packages and wrap it all up. Another option is to get the egg roll wrappers instead of the wonton ones. You can make full-sized egg rolls or cut the wrappers in half and make egg roll triangles. Whatever the shape, they are delicious!
Korean Egg Rolls
- 1/2 head green cabbage
- 3 carrots
- 2 medium onions
- 4 garlic cloves
- 1 tablespoon salt
- 1 tablespoon vegetable oil + extra for frying
- 1 pound ground beef
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sesame seeds
- 1 tablespoon sesame oil
- 1 egg beaten
- 12 ounces wonton skins package I like nasoya brand
- sweet red chili sauce
Clean the cabbage, carrots, and onions. Peel any tough outer layers of cabbage and cut to remove the core. Peel the carrots, onions, and garlic.
Shred the cabbage, carrots, onions, and garlic cloves in a food processor.
Sprinkle the veggies with salt and let sit for 20 minutes. Squeeze the moisture out of the veggies using cheesecloth or a kitchen or paper towel. Set aside.
Add a tablespoon of the oil to a dutch oven or large pot on medium heat and add the garlic and ground beef. Cook until the beef is browned.
Add the veggies to the beef and stir. Cook until the veggies are done, about 2 minutes.
Add the pepper, garlic powder, sesame seeds, and sesame oil. Mix well and remove from heat.
Plug in deep fryer to heat.
With your finger, paint the perimeter of a wonton wrapper and add about a tablespoon of the filling. Fold and press to close into a triangle shape. Repeat.
Add egg rolls to deep fryer a few at a time, flipping as needed. Remove just before nice and brown. They will continue to cook for a bit after being removed from the oil.
Serve with sweet red chili sauce if desired. Enjoy!