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Fried Korean Egg Rolls with Fullblood Wagyu Ground Beef and a Spicy Dipping Sauce
Prep Time: 2 Hours
Cook Time: 45 Minutes
Servings: 30 Egg Rolls
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE GOCHUJANG DIPPING SAUCE
Mix all of the dipping sauce ingredients (mayonnaise, Gochujang sauce, toasted sesame oil, and honey) together in a small bowl.
Mix well, cover the bowl, and refrigerate the spicy dipping sauce until ready to serve.
Note: The dipping sauce can be made in advance and refrigerated for up to one week (if covered well).
PREPARING THE FULLBLOOD WAGYU GROUND BEEF FILLING
Heat a medium-size saute pan over medium-high heat with 2 tablespoons of grapeseed oil.
Once the pan is hot, add in the Fullblood Wagyu Ground beef.
Cook for 4 minutes, while using a wooden spoon to break up the beef into small pieces.
Add the diced sweet yellow onions, minced garlic, and ginger. Cook for 2-3 more minutes, until they start to soften.
Then, turn off the heat.
Add in the Gochujang sauce, toasted sesame oil, chili oil, sriracha, dark brown sugar, soy sauce, and minced Chinese chives.
Mix well, and season to taste with kosher salt and freshly ground black pepper.
Place the Wagyu beef filling in a bowl, and allow it to cool in the refrigerator for 1 hour.
PREPARING THE EGG ROLLS
Place 6 egg roll wrappers down on a clean, flat surface.
Place 2 tablespoons of Wagyu beef filling in the center of each egg roll wrapper.
Top with a few pieces of shredded green cabbage and a few pieces of sliced carrot.
Fill a small bowl halfway with cold water.
Dip your index finger into the water, and use your finger to wet all of the egg roll wrapper edges.
Fold the bottom edge of the wrapper over the filling so it is snug and there are no air gaps.
Then, fold in the two sides so they meet in the center (where the filling is).
Lastly, roll them up, creating a finished egg roll.
Make all 30 eggs rolls this way. Place each finished roll on a parchment paper-lined baking sheet.
Note: You can fry the egg rolls immediately or wrap them and place them in the freezer until ready to cook.
FRYING THE EGG ROLLS
Heat a large cast iron skillet with 2-3 cups of oil or a deep fryer (adjust the amount of oil used to accomodate the size of your deep fryer) to 350°F.
Note: You can use a cast iron skillet, deep fryer, or an air fryer to fry the egg rolls. If using an air fryer, see the instructions below.
Add 4-5 egg rolls, and cook for about 2-3 minutes per side (until golden brown).
Using tongs, carefully remove the fried egg rolls from the oil.
Place the egg rolls on paper towels to drain.
Repeat this process until all of the egg rolls have been fried and drained on paper towels.
AIR FRYER INSTRUCTIONS (FOR THOSE USING AN AIR FRYER)
Preheat the air fryer to 360°F.
Brush each egg roll with a neutral cooking oil on both sides.
Place 4-5 egg rolls in the air fryer at a time, and fry for 10-12 minutes (until golden brown).
Repeat this process until all egg rolls have been fried.
Set egg rolls on paper towels to drain.
Mix together the remaining shredded green cabbage, the shredded purple cabbage, and the remaining carrot sticks.
Place the cabbage and carrot mixture on a large platter.
Place the fried Korean egg rolls with Wagyu ground beef on top of the cabbage slaw.
Serve the warm egg rolls with the gochujang dipping sauce on the side.
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