I’m always looking for ways to incorporate two different ethnic cuisines in one recipe. I love fusion recipes and always get excited to try something new. I love spring rolls. I love the normal, fried spring rolls with just cabbage inside. This time, however, I added Korean Bulgogi meat inside the rolls and baked them in the oven since I don’t like to fry things at home.
I can’t tell you that baked spring rolls are much better than the fried ones, because they’re not. I am just being honest here. Fried spring rolls give a much better texture, you know, crunchy and all. Baked ones are good, too, but something definitely lacks…. However, if you don’t like to fry things at home (like me) and you are trying to eat a little healthier, then forget the frying, just bake. It’s still crunchy enough and you don’t have to feel so guilty about consuming all that grease into your body.
I prepared Bulgogi using this bottled Bulgogi Sauce and it turned out fantastic as usual. Use extra lean ground beef for Bulgogi. You will only need a 1/2 lb of it… Maybe even less.
Cook ground beef in 1/2 – 1 cup Bulgogi sauce until cooked. In large bowl, combine cooked beef, shredded carrots, cilantro, shredded cabbage, bean sprouts, chopped green onions, and oyster sauce.
Stir gently with spoon and season with salt and pepper.
Place about 2 tablespoonfuls filling diagonally on wrap. Fold bottom corner over filling; roll snugly half0way to cover filling. Fold in both sides snugly against filling; moisten edges of last flap. Roll wrap up and seal top corner; lay flap-side down until ready to cook.
Place the prepared rolls on greased baking sheet. (Grease sheet with cooking spray)
Bake at 400 degrees F. for 10-12 minutes or until golden brown and crispy. You can fry these in oil at 350 degrees F, for 2-3 minutes or until golden brown.
These spring rolls go great with peanut sauce. My family loves peanut sauce with chopped peanuts in it.
- ½ lb extra lean ground beef
- ½-1 cup Bulgogi Sauce
- 12 egg roll wraps
- 1 teaspoon minced ginger
- 2 cups cabbage, finely chopped
- ½ cup carrots, shredded
- ¼ lb bean sprouts
- 2 green onions, chopped
- 1 tablespoon chopped cilantro
- 2 tablespoon oyster sauce
- salt and pepper to taste
- cooking spray
- For Spicy Peanut Sauce: ¼ cup creamy peanut butter, room temperature
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ¼ teaspoon cayenne
- 2 tablespoons canola oil
- 2 tablespoons hoisin sauce
- 2 tablespoons chopped peanuts
- Marinade ground beef in bulgogi sauce and minced ginger for 10 minutes. Cook the meat in pan over medium high heat until fully cooked. Set aside.
- In large bowl, combine cabbage, carrots, bean sprouts, green onions, cilantro, oyster sauce, salt and pepper. Stir well. Add the meat to the mixture and stir gently until mixed well.
- Place filling diagonally on wrap. Fold bottom corner over filling; roll snugly half-way to cover filling. Fold in both sides snugly against filling; moisten edges of last flap. Roll wrap up and seal top corner; lay flap side down until ready to cook.
- Place prepared wraps on greased baking sheet. (Grease with cooking spray)
- Bake at 400 degrees F for 10-12 minutes or until golden brown and crispy. To fry, heat oil to 350 degrees F, and fry for 2-3 minutes, turning, until golden brown and crispy. Drain oil and serve with peanut sauce.
- To make peanut sauce; combine all ingredients except chopped peanuts in a small bowl and mix well. Sprinkle with chopped peanuts and serve.
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