EGG ROLLS KOREAN RECIPES

Steps:

• Whisk the eggs, salt, pepper, milk, and vinegar in a medium bowl until well combined and smooth.
• Pour the egg mixture through a sieve or fine mesh strainer into a clean bowl. This removes the chalaza and any tough bits and helps make the texture of the egg roll completely smooth and easier to roll. Depending on the size of your black pepper flakes, you may lose some during the straining process and need to add a little more.
• Add 1 teaspoon of coconut oil to a 12-inch nonstick skillet. When the oil starts to shimmer, add the vegetables and a sprinkle of salt and pepper and cook over medium-high heat until tender, about 4-5 minutes. Remove from the pan and set on a paper towel lined plate. Taste the vegetables to check the seasoning and add more salt and pepper if needed.
• Once the vegetables are cool enough to handle, pour them into the egg mixture and thoroughly mix with a fork to combine.
• Using the same 12-inch nonstick skillet, melt 1 teaspoon of coconut oil in the skillet and swirl it around to coat the pan. On medium-low heat, add 1/3 of the egg-veggie mixture and swirl the pan gently to evenly distribute the eggs and veggies.
• Let the mixture cook 3-4 minutes until the eggs start to set up and there is only a little bit of liquid left in the pan. Once the eggs are set up, use a spatula or chopsticks (or your fingers if you are careful) and start to roll the egg roll in towards the center. Lift it from one side and gently roll or fold the eggs over. Make small rolls until the egg roll is about 75% of the way rolled up. Leave the far side flat and unrolled. Slide the egg roll to the far side of the pan and, if you need it, add a little more coconut oil to the empty side of the pan.
• Add half of the remaining egg-veggie mixture to the empty side of the skillet and gently swirl it around to even it out. Repeat the same process we just completed: let the egg cook for 3-4 minutes and when it is set up with only a bit of moisture left in the middle, roll the omelet up 75% of the way and slide it to the far side of the pan.
• Now, we will repeat the process one last time. Add the rest of the egg-veggie mixture to the empty side of the pan and gently swirl to distribute. Cook for 2-3 minutes or until the egg is set up and there is just a bit of liquid remaining in the center. Roll the egg roll up all the way and let it cook for another 1-2 minutes in the pan.
• Remove the egg roll from the pan and let it rest on a cutting board for a few minutes. If you cut it right out of the pan, it will not slice cleanly. When it’s cool enough to handle, slice the egg roll into 2 inch pieces and serve hot or cold. The sliced egg roll will last in the refrigerator for 2-3 days in an airtight container.

Steps:

• Keep the ground beef in the fridge until you are done preparing the rest of the ingredients.
• Mix ingredients in large bowl (it's best to use your hands like preparing a meatloaf).
• Scoop some of the mixture into a smaller bowl and keep the rest in the fridge until you are ready for it (wrapping is time consuming and you don't want the meat to be out any longer than it needs to be).
• Mix a raw egg in a small bowl or cup, or use a small bowl of water.
• Place a "sheet" of the egg roll wrap on work surface in front of you then spoon a teaspoonful of meat mixture into the center of the wrapper, dip finger into egg to spread it onto two adjoining edges of the wrapper and fold in half diagonally to seal it (will look like triangle).
• Press edges together and gently hold egg roll in hand and carefully squeeze out excess air as you are sealing.
• Deep fry until golden brown (for healthier method, steam/pan fry with less oil).
• Dipping sauce: Mix soy cause, red pepper and sesame seeds.