Kimchi Egg Rolls
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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- 1/2 cup vegetable oil
- 1/2 cup white onion
- 1/3 cup shredded carrots
- 2 large mushrooms
- 1/2 cup mild Kimchi - From the refrigerated section of the grocery store (normally by the tofu/fresh veggies)
- Tofu - crumbled into pieces
- Bean Sprouts
- Egg Roll Wrappers - Also from the refrigerated section of the grocery store.
- 2 tablespoons water
- Salt to taste
- Saute onion and carrots in 2 tablespoons of oil over medium-low heat for 10 minutes or so, until carrots are soft.
- Add mushrooms, tofu, bean sprouts, kimchi and bit of salt.
- Cook mixture 5-7 minutes on medium to heat through.
- Set mixture aside and let cool 10-15 minutes.
- 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).
- Put the remaining vegetable oil in the pan, it should cover the bottom entirely in a relatively thick layer to avoiding any sticking.
- 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.
- 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.
- That's it! Eat them while they're hot!
- Also helpful here: rubber tipped tongs. Lets you flip the egg rolls gently without tearing them
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