Korean Mandu (Egg Rolls)

Ingredients

• 0.5 pounds ground beef
• 0.5 pounds ground pork
• 1 cup shredded cabbage
• 1 quart vegetable oil for frying , or as needed
• 1 can bean sprouts - drained , 14 ounce
• 0.33 cups minced celery
• 1 green onion , white part only
• 1 tablespoon soy sauce
• 1.5 teaspoons cornstarch
• 1 teaspoon sesame oil
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 2 packages wonton wrappers , 12 ounce
• 1 large egg , beaten

Instructions

1. 1

   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.

2. 2

   While the meat is cooking, 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.

3. 3

   Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).

4. 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. Brush beaten egg onto two edges of each wrapper and fold wrapper around filling, sealing the edges together.

5. 5

   Working in batches, fry wontons in hot oil until browned, 3 to 5 minutes. Finish filling and forming remaining wontons while each batch cooks. Drain cooked wontons on a paper towel-lined plate.