Small House Big World

Kimchi Egg Rolls

Anna Edgren • January 21, 2015

Kimchi Egg Rolls
This is Kelly's invention, with my execution. The biting taste of kimchi fried in a crunchy egg roll. I will hand it to Kelly, it was a pretty good idea. These are nice to make as an appetizer for a stir-fry type of meal.
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  1. 1/2 cup vegetable oil
  2. 1/2 cup white onion
  3. 1/3 cup shredded carrots
  4. 2 large mushrooms
  5. 1/2 cup mild Kimchi - From the refrigerated section of the grocery store (normally by the tofu/fresh veggies)
  6. Tofu - crumbled into pieces
  7. Bean Sprouts
  8. Egg Roll Wrappers - Also from the refrigerated section of the grocery store.
  9. 2 tablespoons water
  10. Salt to taste
  1. Saute onion and carrots in 2 tablespoons of oil over medium-low heat for 10 minutes or so, until carrots are soft.
  2. Add mushrooms, tofu, bean sprouts, kimchi and bit of salt.
  3. Cook mixture 5-7 minutes on medium to heat through.
  4. Set mixture aside and let cool 10-15 minutes.
  5. Spoon mixture into egg roll wrappers and roll those suckers up! (if you are wrapping-challenged, check here for an egg roll tutorial. I find that the egg rolls stick together just fine using water alone, but adding cornstarch is an option as well if they are being difficult).
  6. Put the remaining vegetable oil in the pan, it should cover the bottom entirely in a relatively thick layer to avoiding any sticking.
  7. Allow the pan to heat fully on medium heat. I usually make around 6-8 egg rolls at a time, which is what fits in the pan I like to use.
  8. Allow each egg roll to sit in the oil for about 1 minute on each of their 4 sides until brown. I like them crispy! You can always keep them in a bit longer to brown them more.
  9. That's it! Eat them while they're hot!
  1. Also helpful here: rubber tipped tongs. Lets you flip the egg rolls gently without tearing them
Small House Big World

Anna Edgren • January 21, 2015

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