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These Fried Korean Egg Rolls are filled with seasoned ground beef and vegetables, wrapped in an egg roll wrapper and fried until golden brown...and they are INCREDIBLE!
These Korean Egg Rolls are one of the best things that has ever happened to me. Slightly sweet, umami packed ground beef, deep fried in an egg roll wrapper, then served with the most perfect gochujang dipping sauce.
We love to use Korean gochujang in dishes like these Korean Pork Bulgogi Tacos, these Spicy Cauliflower Wings and Korean Beef Nachos.
These things are life. Plus, I've also included steps to bake them for a healthier option. They are almost just as good baked.
Perfect for parties, you can serve them alone, or make it an egg roll feast with these super delicious Cajun Crawfish Egg Rolls, Japanese harumaki Southwest Egg Rolls, or even these Vietnamese Egg Rolls.
Ingredients
Ingredients for Egg Rolls:
Ingredients for Gochujang Dipping Sauce:
Gochujang is a fermented Korean chili paste. Ranges from mild to very hot spice level. It adds heat a smokiness to a dish. Learn a little more about gochujang and how to cook with it. Buy Gochujang.
Read more about Korean Pantry Staples.
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Step By Step Instructions
Heat a skillet over medium heat and cook the beef until no longer pink. You can also use this sous vide ground beef to make the beef in advance!
Drain any excess fat off the pan then add the onions and garlic and cook for 2-3 minutes, until they start to soften.
Add all the remaining ingredients (except the cabbage) and cook for 5 minutes, or until all the liquid has been absorbed.
Remove from heat and let cool a few minutes.
Frying Instructions
Place 1 large tablespoon of filling in the center of an egg rolls wrapper. Add 1 tablespoon of shredded cabbage.
Roll into an egg roll as demonstrated in the photos below (scroll down a couple paragraphs to see photos). Use egg wash or water to seal the edges.
Roll remaining egg rolls and place on a baking sheet or cutting board.
Heat the oil to 350F degrees. Use a thermometer like this Thermapen to get an instant read on the oil temperature.
Add 4-5 egg rolls and cook for about 2-3 minutes per side, until golden brown.
Remove from the oil with a slotted spoon and place on a wire rack to drain. **place paper towels under the wire rack to keep your mess to a minimum.
Continue cooking in batches until they are all done. Keep the cooked ones in a 200F degree oven to keep them warm if desired.
Serve with gochujang dipping sauce (below).
Baking Instructions
Preheat the oven to 400F degrees and line a baking sheet with parchment paper.
Place 1 large tablespoon of filling in the center of an egg roll wrapper. Add 1 tablespoon of shredded cabbage.
Roll as demonstrated in the photos below. Roll remaining egg rolls and place on the parchment lined baking sheet.
Brush each egg roll with the cooking oil (both sides). Bake for 20 minutes, flipping halfway through.
Remove from the oven and serve with the gochujang dipping sauce.
How to Make Gochujang Dipping Sauce
Combine ingredients, mix thoroughly and you're ready to dip!
Expert Tips
- Use a thermometer to check the temperature of the oil to make sure it stays around 350F degrees.
- Be sure not to overcrowd the pan or the temperature of the oil will decrease and the egg rolls will get soggy.
- Keep the egg rolls warm in a 200F degree oven while cooking the remaining egg rolls.
- Make the filling in advance for convenience. Store it in the fridge overnight (covered).
- The gochujang dipping sauce can be made in advance and stored, covered, in the fridge for up to 3 days.
You can totally make these ahead of time and freeze them. Just roll each individually in foil or plastic wrap and place in a freezer bag for up to 6 weeks.
Unwrap and thaw overnight in the fridge and cook according to the above instructions.
They can also be baked or fried straight from the freezer with the same instructions below, just add 3-5 minutes of cook time.
Did you make this recipe? Rate it and leave a comment below to let me know what you think!
Recipe
Fried Korean Egg Rolls
Ingredients
Egg Rolls:
- egg roll wrappers
- 1 pound ground beef
- 5 garlic cloves minced
- ½ onion diced
- ½ teaspoon ginger paste
- 1 tablespoon chili garlic sauce
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 1 tablespoon coconut sugar
- 3 tablespoons soy sauce
- 2 cups shredded cabbage
- 2 tablespoons cooking oil
Gochujang Sauce:
- ½ cup mayonnaise
- 1 tablespoon gochujang
- ½ teaspoon sesame oil
- 1 tablespoon honey
Instructions
Egg Rolls:
- Heat a skillet over medium heat and cook the beef until no longer pink. Drain any excess fat off the pan.
- Add the onions and garlic and cook for 2-3 minutes, until they start to soften.
- Add all the remaining ingredients (except the cabbage) and cook for 5 minutes, or until all liquid has been absorbed.
- Remove from heat and let cool a few minutes.
- Place 1 large tablespoon of filling in the center of an egg rolls wrapper. Add 1 tablespoon of shredded cabbage.
- Roll into an egg roll as demonstrated in the photos above. Use egg wash or water to seal the edges.
- Roll remaining egg rolls and place on a baking sheet or cutting board.
- Heat the oil to 350F degrees. Add 4-5 egg rolls and cook for about 3 minutes per side, until golden brown.
- Remove from the oil with a slotted spoon and place on a wire rack to drain. **place paper towels under the wire rack to keep your mess to a minimum.
- Continue cooking egg rolls in batches until done. Serve with gochujang dipping sauce (below).
Baking Instructions:
- Preheat the oven to 400F degrees and line a baking sheet with parchment paper.
- Prepare the filling the same way as above and roll the egg rolls (same as above instructions).
- Brush each egg roll with the cooking oil (both sides). Bake for 20 minutes, flipping the egg rolls halfway through.
- Remove from oven and serve with the gochujang dipping sauce (below).
Gochujang Sauce:
- Combine all ingredients in a bowl and mix thoroughly.
Expert Tips:
- Use a thermometer to check the temperature of the oil to make sure it stays around 350F degrees.
- Be sure not to overcrowd the pan or the temperature of the oil will decrease and the egg rolls will get soggy.
- Keep the egg rolls warm in a 200F degree oven while cooking the remaining egg rolls.
- Make the filling in advance for convenience. Store it in the fridge overnight (covered).
- The gochujang dipping sauce can be made in advance and stored, covered, in the fridge for up to 3 days.
- Egg rolls can be made ahead and frozen. Roll each egg roll individually in foil or plastic wrap and place in a freezer bag (or other freezer safe container). Unwrap and thaw overnight in the fridge and cook according to the above instructions.
Nutrition
Thao @ In Good Flavor
I love fried food but I hate the mess and the lingering smell. At times, it hangs around for days. Baking is so much easier, and baked these egg rolls look so delicious! These are worth making a double batch, because they would disappear fast at my house!
Danielle
I totally agree! I hate frying too (too bad it tastes so delicious though...)!
linda spiker
These are so beautiful! The photos are lovely too.
Danielle
Thanks Linda!
Lisa | Garlic & Zest
The problem with making egg rolls like this is that I would eat them all. ALL. That's not an exaggeration -- they look way too good!
Danielle
LOL! I have the exact same problem!! I actually did go though - I set 3 on a plate and immediately froze the rest.
Liz
Wow these look really good! I've never tried making egg rolls at home but I think I'll have to give it a try!
Danielle
Thanks Liz! You totally should 🙂
Demeter
It's great that these are baked! And that sauce looks so tasty. 🙂
Danielle
Thanks Demeter! I mush prefer baking over frying because of the smell 🙂
fiona
I've never heard of doing homemade egg rolls in the oven - this is a game changer! Also I totally agree, we live in a time now where you can pretty much put anything in an egg roll. The sky is the limit!
Danielle
Totally! I hate frying in my place (it smells) so I am always trying to bake things instead of frying!
Amanda
I love non-traditional egg rolls and this one is amazing!!
Danielle
Thanks Amanda!