Description
Delicious and savory Bulgogi Eggrolls combining tender marinated Korean-style beef with a crisp vegetable medley, wrapped in crunchy eggroll wrappers. These eggrolls can be cooked using air frying, pan frying, or baking methods, making for a versatile appetizer or snack perfect for sharing.
Ingredients
Beef Marinade
- 2¼ lbs. beef, sliced into ¼-inch strips
- 2 tablespoons fresh ginger, grated
- 3 tablespoons fresh chili sauce
- ½ cup soy sauce
- 2 tablespoons brown sugar
- 3 tablespoons sesame oil
- 1 tablespoon toasted sesame seeds
Vegetables
- 6 cloves garlic, minced
- 1 medium yellow onion, sliced
- 8 scallions, chopped
- 1 small head green cabbage, shredded
- 3 carrots, shredded
- 1 red bell pepper, sliced thin
Other
- 24 Twin Dragon Eggroll Wrappers
- Cooking oil (for frying or brushing)
Instructions
- Marinate the Beef: In a large bowl, combine the sliced beef with grated ginger, fresh chili sauce, soy sauce, brown sugar, sesame oil, and toasted sesame seeds. Mix well to coat all the beef pieces thoroughly. Cover and refrigerate for 2 hours, or ideally overnight, to allow the flavors to fully develop.
- Prepare Vegetable Mixture: In a separate bowl, combine minced garlic, sliced onion, chopped scallions, shredded cabbage, shredded carrots, and thinly sliced red bell pepper. Set aside.
- Cook Vegetables: Heat a large pan over high heat and add the vegetable mixture. Sauté the vegetables just until slightly softened, which should take about 2-3 minutes. Remove from pan and set aside.
- Sauté Beef: In the same pan over high heat, add the marinated beef and cook for 3-5 minutes until fully cooked and browned. Transfer the beef to a separate bowl and let it cool slightly before assembling the eggrolls.
- Assemble Eggrolls: Place an eggroll wrapper on a clean surface in a diamond shape with a corner facing you. Brush the edges of the wrapper with water to help seal it. Spoon about 2 tablespoons of the cabbage vegetable mixture onto the lower edge of the wrapper, then add approximately 2 tablespoons of the cooked beef on top. Roll the corner closest to you over the filling once, tucking it gently underneath. Press the sides inward to flatten the filling. Fold the left and right sides over the filling, then continue rolling tightly into a cigar shape, sealing the edges completely. Place each assembled eggroll seam-side down on a baking sheet.
- Cook the Eggrolls: Choose one of the following methods:
- Air Frying: Brush each eggroll lightly with cooking oil. Preheat the air fryer to 350°F and cook for 10 minutes or until golden brown and crispy.
- Pan Frying: Heat a large pan with 1½-2 inches of oil to 325°F. Carefully fry the eggrolls for about 5 minutes until deep golden brown and crispy. Drain on paper towels.
- Baking: Preheat oven to 400°F. Brush eggrolls with cooking oil and place them on a lined non-stick baking sheet. Bake for 10-15 minutes, turning halfway through, until the eggrolls are golden and crispy.
Notes
- For best flavor, marinate the beef overnight.
- Adjust the amount of chili sauce to suit your preferred spice level.
- Use fresh oil for frying to keep the eggrolls crunchy and light.
- These eggrolls can be served with soy sauce, sweet chili sauce, or your favorite dipping sauce.
- Leftover eggrolls can be refrigerated and reheated in an air fryer for crispiness.
- Prep Time: 15 minutes (plus 2 hours marinating time)
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
