Fried Korean Egg Rolls with Wagyu Ground Beef

65

These tasty egg rolls are made with tender Wagyu ground beef, garlic, onion, ginger, Gochujang sauce, soy sauce, chili oil, sesame oil, and Chinese chives! They are fried, placed on a bed of cabbage and carrots, and served with a spicy dipping sauce! This recipe works as both an appetizer and a complete family meal!

30
2 lb. Double 8 Cattle Company Fullblood Wagyu Ground Beef
30 Egg Roll Wrappers
8 Garlic Cloves ( minced )
1 Sweet Yellow Onion ( small diced )
1 tsp. Ginger ( minced )
2 tbsp. Gochujang Sauce
2 tsp. Sriracha or Hot Sauce
1 tsp. Chili Oil
2 tsp. Toasted Sesame Oil
2 tbsp. Dark Brown Sugar
1 cup Chinese Chives ( minced, scallions can be used as substitute )
1/4 cup Soy Sauce
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
1 SMALL Head Green Cabbage ( shredded and divided )
1 SMALL Head Purple Cabbage ( shredded )
2 Carrots ( cut into small matchstick-size pieces )
2 tbsp. Grapeseed Oil
3 cup Vegetable Oil ( for frying )
Gochujang Dipping Sauce:
1 cup Mayonnaise ( chef used Best Foods )
3 tbsp. Gochujang Sauce
2 tsp. Toasted Sesame Oil
2 tbsp. Honey

FIRST STEP

Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

PREPARING THE GOCHUJANG...
See the full directions on my site

Nutritions

Calories
357

Sodium
385mg
16% DV

Fat
22g
35% DV

Protein
4g
9% DV

Carbs
27g
9% DV

Fiber
1g
6% DV