Step-by-Step Guide to Make Favorite Koreana Egg Rolls

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, How to Make Ultimate Koreana Egg Rolls. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Koreana Egg Rolls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Koreana Egg Rolls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Koreana Egg Rolls using 14 ingredients and 9 steps. Here is how you can achieve that.

Egg rolls were one of the most popular items on the menu of our restaurant in Sierra Vista, Arizona. Koreana ( name of our restaurant) Egg Roll was its name. The restaurant was on 22 Fab Avenue. It was 40 years ago.

Ingredients and spices that need to be Get to make Koreana Egg Rolls:

1. 1 pound pork butt
2. 5 oz small size shrimp
3. Salt, sugar, pepper
4. 3 TBS oyster sauce
5. 1 1/4 of a medium onion
6. 1 medium and 1 small carrot
7. 2/3 of a green squash
8. 2 small stalks of celery
9. For dipping sauce:
10. 1/2 cup vinegar
11. 1/2 cup sugar
12. 3 TBS ketchup
13. 1/2 TBS salt
14. 1 TBS chili garlic sauce

Instructions to make to make Koreana Egg Rolls

1. Cut meat and shrimp in small cubes. Sprinkle some salt, pepper and sugar. Mix well. Do not mix shrimp with meat. Their cooking time is different.
2. Cut vegetables the same size as meat.
3. Stir fry meat and shrimp separately. Put in mixing bowl.
4. Stir fry the vegetables. Add salt and pepper. Remove into mixing bowl with shrimp and meat. Cool for a couple of hours in fridge. After 2 hours, add 3 TBS of oyster sauce. Mix well and let it rest for 30 minutes.
5. Put mixture in a colander to strain excessive seasoning. This process will make the egg rolls crispier and will also prevent oil from “splashing” because of seasoning leaking out from rolls.
6. On a sheet of egg roll, with water, use fingers to wet all borders of the sheet, put fillings in middle. Fold up right and left side to cover filling. Then roll the side close to you towards the opposite side to make one egg roll.
7. Use another sheet and wrap a second time (for very thin wrap). I do not use double sheets. When you do so, oil can get in between 2 sheets when frying because the sheets are not sealed. That will make the egg rolls oily.
8. Fry in hot oil (medium heat) for 1mn 40 seconds for each side. Remove on paper towel. Before eating, fry a second time for crunchiness. Medium heat, 2 minutes for each side.
9. For dipping sauce: put all ingredients for sauce in saucepan. Stir and bring to boil on medium heat. Reduce heat to medium low. Simmer to reduce to 2/3.

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So that's going to wrap this up for this special food Recipe of Award-winning Koreana Egg Rolls. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!