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Korean Mandu (Egg Roll)


"It's not your ordinary Mandu or egg roll!"
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40 m servings 139 cals
Original recipe yields 24 servings (96 wontons)

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  • Prep

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  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender, 2 to 4 minutes.
  2. Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer meat mixture to a large bowl, breaking up any large chunks with a wooden spoon.
  3. Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
  4. Mix cabbage, bean sprouts, celery, green onion, soy sauce, cornstarch, sesame oil, salt, and pepper into meat mixture. Spoon mixture into the center of each wonton wrapper. Spread beaten egg onto 2 edges of each wrapper and fold wrapper around filling, sealing edges together.
  5. Fry wontons in the hot oil until browned, 3 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon.


  • Cook's Note:
  • You can also use egg roll skins in place of the wonton wrappers for a larger roll.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 139 calories; 4.6 g fat; 17.2 g carbohydrates; 6.6 g protein; 22 mg cholesterol; 314 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I used egg roll wrappers as submitter mentioned in the footnotes. These were great and had a ton of flavor. I do think fresh bean sprouts would be better than can but the can worked too. The one...

I made this recipe for my Korean-American professor and she loved it! I followed the recipe except for a couple of replacements. My professor doesn't eat pork so I used only beef and instead of ...