Kimchi and Pork Egg Roll
Add some funky heat to the traditional egg roll by adding in your homemade kimchi! Tangy, spicy and colorful, kimchi creates the picture-perfect addition to your dish.
- Prep: 45 mins
- Cook: 15 mins
- Yields: 10-12 egg rolls
1In a medium bowl, combine the brown sugar, ginger, garlic, soy sauce and Gochujang.
2Cut the pork shoulder into 1/8 inch thick slices. Add the pork to the liquid mixture and let marinade for 30 minutes or more.
3In a large non-stick pan, cook the marinated pork over medium high heat until lightly brown and fully cooked.
4When you are ready to assemble the eggrolls, drain the kimchi to remove excess liquid.
5Portion the pork and kimchi equally over 10-12 egg roll wrappers. Sprinkle a few drops of sesame oil into the mixture on each wrapper.
6Roll the wrappers tightly, wetting the edges lightly with water before rolling to allow them to seal.
7In a large pot, boil 1-2 inches of vegetable oil. Using tongs, carefully lay eggrolls in the hot oil in a single layer and cook 3-5 minutes per batch, rotating egg rolls as needed, until lightly browned on all sides. Place on a wire rack or paper towels to drain and repeat until all eggrolls are cooked.
Tips & Tricks: For a milder egg roll, you may omit the Gochujang.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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