Korean BBQ Egg Rolls
Sliced Pork Steaks

Sliced Pork Steaks

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Korean BBQ Egg Rolls

  • 9 oz. box Steak-umm® Korean Barbecue Inspired Seasoned Sliced Steaks
  • 2 tablespoons cooking oil plus more for frying
  • 3 carrots, matchsticks
  • 1  teaspoon sesame oil
  • 1-½  cups napa cabbage (or green cabbage), shredded
  • 12 egg roll wrappers
  • Dipping sauce: soy sauce and toasted sesame seeds
  1. Cook Steak-umm Korean BBQ steaks according to directions on the box. Mince while cooking. Set aside.
  2. In the same skillet, add 2 tablespoons of cooking oil and heat on medium high. Add the matchstick carrots and shredded cabbage to the skillet, keeping them separate. Saute until softened, about 5 minutes. Remove and drizzle on sesame oil. Allow to cool. 
  3. Take egg roll wrapper and in the center add 2 tablespoons minced steaks, 6-7 carrots pieces, and 1 tablespoon shredded cabbage. Wet the edges with water then roll closed like a burrito. 
  4. To pan fry: using a clean skillet, add 2 tablespoons of frying oil (canola, veg, peanut) and heat over medium high. Add the egg rolls; don’t overcrowd the skillet. Fry for 2-3 minutes on each side until golden brown.
  5. To deep fry: heat a Dutch oven/deep pan filled with 2-3 inches of frying oil on medium high heat until it reaches 350F. Fry the egg rolls for 3-5 minutes until golden brown.
  6. Serve with soy sauce and toasted sesame seeds. 
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