Easy Egg Rolls with Korean Dipping Sauce

Have you ever spent tons of time scouring Pinterest to come up with the perfect dinner plan, only to have everything fall apart when it came time to enact said dinner plan?  Yeah, me too.  Last week was one of those weeks where everything was all thrown out of whack and I had to improvise a bit here and there.  So the kids and I ended up combining a couple of things and the results were pretty tasty!
We love Korean Beef at our house.  It's one of our family favorites.  But let's be honest here, it's all about the sauce for us.  So when we pulled out the ingredients to make some egg rolls, we figured some Korean Beef sauce would be great for dipping in!  If you've never made egg rolls before, they're actually pretty simple.  If you can roll a burrito you can roll up an egg roll!  Even my 8 year old was able to make some.


Easy Egg Rolls with Korean Dipping Sauce
(Makes 20)

Egg Roll Ingredients:

  • 2 tbs sesame oil
  • 2 garlic cloves, minced
  • 1/4 tsp ground ginger 
  • 4 eggs, beaten
  • 12 oz. bag of coleslaw mix
  • 1-2 tbs soy sauce
  • 1 lb Egg Roll Wraps 
  • Oil and/or melted butter

  1. In large saucepan, heat sesame oil over medium heat, add the garlic and ginger then cook until you can smell the garlic.
  2. Add the eggs and cook until a wet scramble.
  3. Mix in the coleslaw mix and soy sauce until the veggies are slightly tender.
  4. Assemble the egg rolls:
  • Lay out an egg roll wrap so that the corners are facing the top and bottom
  • Add a generous spoonful of the filling.
  • Fold in the right and left corners about an inch.
  • Fold the bottom corner up and moisten the remaining corner edges with a bit of water.
  • Roll up the remainder, gently press the moistened corner to seal it and place seal side down on lightly greased baking sheet.


Brush a bit of melted butter or oil on the top of the egg rolls and bake in a 400° oven for 10-12 minutes until golden (or according to the directions on your egg roll wrap package)

Korean Dipping Sauce Ingredients:
  • 1 tbs sesame oil
  • 2 cloves garlic, minced
  • 1/4 tsp ground ginger
  • 1/2 cup brown sugar
  • 1/2 cup soy sauce
  • a pinch of crushed red pepper flakes (optional)
  1. In medium saucepan, heat sesame oil over medium heat, add the garlic and ginger then cook until you can smell the garlic.
  2. Add the brown sugar and soy sauce and bring to a low simmer.
  3. Add the crushed red pepper flakes (I usually split the sauce into two, adding the red pepper flakes to half and leaving the other half for the kids)
  4. Serve with egg rolls.  And over rice because it's that good.  

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