Jjachunkwon (Korean-Chinese Egg Rolls)
Korean-Chinese egg rolls made with everyday fridge ingredients. A thin egg wrapper is rolled around a savory pork-and-vegetable filling, then pan-fried until golden.
Ingredients
Filling
- Julienned pork1 cup
- Onion1/4
- Imitation crab stick3 sticks
- CarrotA little
- Blanched spinach1/2 cup
- Shrimp (optional)A little
Egg wrapper
- Eggs3
- Water1/2 cup
- Flour3 heaping spoons
- SaltA pinch
Pork marinade
- Salt1 tsp
- Soy sauce1 tbsp
- Cooking wine1 tbsp
- Ground pepperA pinch
Filling seasoning
- Salt1 tsp
- Cooking wine1 tbsp
- Ground pepperA pinch
- Ginger powderA pinch
Directions
- 1
Season the pork with the marinade. Julienne the onion and carrot, blanch the spinach and squeeze out the water, and shred the crab sticks. Adding shrimp makes it even tastier.
- 2
First, stir-fry the pork, onion, and carrot; when they are nearly cooked,
- 3
Add the crab sticks and spinach, season with the filling seasoning, and stir-fry over higher heat until the moisture evaporates. Then let it cool.
- 4
Beat the eggs and strain them to remove the chalaza, then mix in the rest of the wrapper ingredients (water, flour, salt) to make a batter. Pour half of the batter into a square pan; cook over very low heat with the lid on so the top cooks through without flipping. Be careful not to burn it.
- 5
Place an egg wrapper on a bamboo mat and lay half of the cooked filling along it (this makes two rolls).
- 6
Roll it up tightly so the wrapper and filling stick together, then brush the end with flour paste to seal.
- 7
Place the roll seam-side down and cook over low heat so the seam sets and holds.
- 8
Remove from the pan and let it rest in a cool spot. Once fully cooled, slice gently with a sharp knife.