Yaki Mando
( Korean Egg Rolls)
From At Freedoms Table Cookbook
1. -1 LB. Ground Beef
2.- 1/2 Cup Chopped Onion
3.- ¼ Cup Thinly Sliced Green Onions
4.- 2 Tbs. Grated Carrots
5.- 1/8 Tsp. Sesame Oil
6. - 1TspYaki Mandu Garlic Powder
7.- 1 Egg
8.- 1 Package Wonton Wrappers (round)
9.- Vegetable Oil
In a large bowl combine cooked ground beef, onions, carrot, and egg mix well.
Place tablespoon of the meat mixture on half of each wonton wrapper; use your fingers to wet the outer edge of each wonton; fold over and seal by pressing the edges together. In a large skillet heat 11?s inches of oil to temperature of 300F to 325F and fry until brown. Remove the fried yaki mandu to a paper- lined plate to drain.
4-6 servings
( Korean Egg Rolls)
From At Freedoms Table Cookbook
1. -1 LB. Ground Beef
2.- 1/2 Cup Chopped Onion
3.- ¼ Cup Thinly Sliced Green Onions
4.- 2 Tbs. Grated Carrots
5.- 1/8 Tsp. Sesame Oil
6. - 1TspYaki Mandu Garlic Powder
7.- 1 Egg
8.- 1 Package Wonton Wrappers (round)
9.- Vegetable Oil
In a large bowl combine cooked ground beef, onions, carrot, and egg mix well.
Place tablespoon of the meat mixture on half of each wonton wrapper; use your fingers to wet the outer edge of each wonton; fold over and seal by pressing the edges together. In a large skillet heat 11?s inches of oil to temperature of 300F to 325F and fry until brown. Remove the fried yaki mandu to a paper- lined plate to drain.
4-6 servings
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