Kimchi egg rolls are packed with juicy ground pork, spicy kimchi, and plenty of vegetables, all wrapped up in a light and crispy wrapper.
Why I’m loving kimchi egg rolls:
It’s easy to eat
No utensils necessary for these yummy little bites!
It stores well in the freezer
These kimchi egg rolls can be made well ahead of your party or potluck. Just freeze, then fry for 3 minutes when you’re ready to eat! It doesn’t get any easier than that.
Everyone loves them
These kimchi egg rolls are crispy and crunchy on the outside and savory and spicy on the inside. No one will leave hungry and everyone will rave over them. Make plenty because one just isn’t enough!
How to make kimchi egg rolls:
Ground pork is marinated in soy sauce and cornstarch for 10 minutes before cooking. The cornstarch keeps the meat moist, protects it from overcooking, and helps the soy sauce bind to the pork.
After straining the fat, use the same pan to sautee chopped napa cabbage, carrots, and scallions. After the vegetables soften, add chopped kimchi, fresh ginger and garlic. Can you smell the magic?!
After several minutes of stir frying, pour in the soy sauce, sesame oil, mirin (Japanese rice wine), salt and pepper. After mixing, combine the vegetables with the pork and let it cool before rolling.
Three awesome tips for perfect egg rolls:
Find the right wrapper
Sometimes egg rolls can drip oil and be too heavy and fatty. That’s because they were rolled in the wrong wrapper! The key to getting a thin, crispy, light egg roll is finding the right paper thin wrapper. I use 8×8 inch TYJ spring roll pastry wraps that come 25 sheets to a package. You can find them at your local Asian market in the freezer section for a couple bucks or on Amazon.
Keep the wrappers moist
Keep the wrappers covered in a moist kitchen towel or wet paper towel at all times. If these paper thin wrappers dry out, they will tear and be impossible to roll.
It’s all about technique
Jaden, from Steamy Kitchen, shares a step by step tutorial on how to roll the perfect egg roll. Most importantly, she says resist the urge to overfill and roll small and tight. I strongly urge you to peek at her photos. Her recipe post not only helped me master the perfect egg roll, but was the inspiration behind this kimchi egg roll recipe. It took me about 10 rolls until I finally got the hang of it!
After you roll and seal with the cornstarch slurry, fry the egg rolls in 350 degree oil for 3-4 minutes, or until golden brown. Don’t overcrowd your wok by frying more than 5 egg rolls at a time. Place on a wire rack or paper towels to soak any excess oil and serve immediately!
Kimchi egg rolls are perfect for game day tailgating parties or any gathering. Serve these with a sweet soy dipping sauce for an even better bite! These will be a crowd pleaser. Guaranteed!
- 20-25 egg roll wrappers
- ½ lb ground pork
- ½ Tbsp soy sauce
- 1½ tsp cornstarch
- 1 cup carrots, julienned
- 2 cups napa cabbage, shredded
- 1 cup kimchi, rough chop, no kimchi juice
- ½ cup chopped scallions
- 1 tsp chopped garlic
- ½ tsp chopped fresh ginger
- ½ Tbsp Mirin (Japanese rice wine)
- 1 Tbsp soy sauce
- ½ tsp sesame oil
- salt and pepper
- 1 Tbsp cornstarch + ¼ cup cold water
- Combine the ground pork with cornstarch and soy sauce and let marinate in refrigerator for at least 10 minutes
- Cook the ground pork for 4-5 minutes, allowing it to brown. Strain excess oil and place on sheet pan to cool
- In same pan (with remaining pork fat) add cabbage, carrots, scallion, ginger, and garlic. Stir fry and sautee for 2-4 minutes on medium heat, or until the vegetables soften. Then add the chopped kimchi and continue to combine for another minute until fragrant. Add the soy sauce, mirin, sesame oil, pinch of salt and pepper. Mix well for another minute.
- Remove from heat and combine with pork.
- Place one egg roll wrapper on clean workspace with one corner facing you (like a diamond)
- Add one heaping tablespoon of pork kimchi filling to the corner nearest you and begin tightly rolling toward other end. Once the egg roll is halfway rolled, tightly tuck in both corners toward midline
- Wet the exposed corner with cornstarch slurry and continue rolling the wrapper until sealed closed
- Continue this technique with the remaining wrappers.
- Heat vegetable oil in wok to 350 degrees and fry 4-5 egg rolls at a time for 3-4 minutes, or until golden brown
- place on wire rack or paper towels to remove excess oil
- serve immediately!
When rolling eggrolls, take care to keep un rolled wrappers in a damp kitchen towel to prevent from drying