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These Bulgogi Egg Rolls are a delicious twist on classic egg rolls! These are filled with bulgogi – also known as Korean Beef Barbecue.
This is Jack, sharing an easy and delicious recipe for Bulgogi Egg Rolls (using yesterday’s recipe as part of the filling) plus my review of New West KnifeWorks knives.
In my decades-long culinary career, I have handled many knives and (not to brag) I think that I am somewhat of an expert. I treat my own personal knives very well. They never see the inside of a dishwasher and are dried and honed after they are used and hand washed. As a result, my kitchen knives are more than thirty years old and hardly look used. I feel about knives how some people feel about luxury cars, or fine wine, or expensive jewelry (or my marriage for that matter!) – they need to be given the proper care to last.
So I was not sure what to expect when New West KnifeWorks approached us to review their Fusionwood 2.0 9-inch Chef Knife, and stated that their mission is to make the finest, American-made kitchen knives that are as beautiful as they are functional. I was willing to be brutally honest with my critique and here it is.
This perfectly balanced, elegant precision instrument is now my go-to knife from this day forward. It arrived with the blade enrobed in a beautiful leather scabbard, expertly packed in a box as if it were fine crystal. The knife is gorgeous with a smooth wood handle fused together from various color hardwoods giving the handle a new age look. The blade is dimpled so food does not stick while cutting. The knife is contoured in such a way that you don’t get blisters from heavy use if you cook and chop a lot. (I have always had a callus in the same spot on my index finger from how I hold a knife, but not anymore!) The materials are made in America and are top-quality, including the finest US made steel, and the knife comes with a lifetime guarantee.
This knife truly is one that will last you a lifetime and it’s a steal for the price. I love everything about this knife.
And it was the perfect tool for these Bulgogi Egg Rolls. The filling can be made from just about any combination of meat and vegetables, and they can be fried or baked, or both as we did here – fried to crisp the skin then baked to finish cooking the filling.
The dipping sauce that we included here was inspired by several dipping sauces we’ve shared in the past (see here and here), but mostly I combined different ingredients to get a delicious taste that complemented these Bulgogi Egg Rolls. (Of course, you are welcome to use jarred dipping sauces but this sauce is so good, it’s worth the effort!)
The Bulgogi beef used in this recipe can be substituted with plain beef, pork or chicken if you don’t want to spend the time marinating the beef first, but again, the marinating process is worth the effort. Also, the recipe can easily be cut in half to make fewer egg rolls but they do freeze well.
I chose this recipe and decided not to take any short cuts and cut everything by hand. The New West KnifeWorks knife made easy work of the beef, shrimp and vegetables and within minutes I had all of my ingredients prepped. Whether you are looking for a great gift for the foodie in your life, or looking to invest in some knives that will last you for a lifetime, New West KnifeWorks’ products need to be on your shopping list.
For those of us who love fine food, cooking is an art, and a quality knife is the artist’s brush. At New West KnifeWorks, they make their chef knives like they cook; they use the finest quality ingredients and prepare them with the patient hands of an artist. Their chef knives are finely tuned, quality instruments, a fusion of form and function. Their customers refer to their American made kitchen knives as ‘kitchen jewelry’ and their chef knife sets as ‘sculpture for the counter top.
Disclosure: New West Knifeworks provided us with a complimentary knife for review purposes only. We received no additional compensation and all opinions are 100% our own. This post contains affiliate links.
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Bulgogi Egg Rolls
For the Dipping sauce
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1/4 cup minced scallions (top and bottom)
- 1 tablespoon minced garlic
- 3 tablespoons sugar
- 1/4 cup toasted sesame seeds (toast white sesame seeds in dry pan over medium heat until browned)
- 2 tablespoon oyster sauce
- 2 tablespoons red curry paste
- 1 teaspoon fresh grated ginger
For the Eggrolls
- 1 pound marinated bulgogi beef (see here for marinade)
- 8 ounces raw shelled and deveined shrimp
- 1 pound shredded Napa cabbage
- 2 teaspoons grated fresh ginger
- 3 tablespoons scallions chopped, tops and bottoms
- 4 tablespoons soy sauce
- 1 tablespoon sherry
- 2 teaspoons sesame oil
- 1/2 teaspoon white pepper
- Pinch of Kosher or sea salt
- 2 teaspoons red curry paste (available in many supermarkets)
- 18 square eggroll wraps
- Oil for frying
- Make dipping sauce by combining all ingredients. Hold under refrigeration.
- Using a sharp, good-quality knife (like our New West KnifeWorks Chef Knife), cut the marinated bulgogi slices into strips, turn and cut the strips into tiny pieces. Place in large bowl.
- Cut the shrimp the same way; into tiny pieces. Place in bowl with beef.
- Add cabbage, ginger, scallions, soy sauce, sherry, sesame oil, pepper, salt and curry paste. Mix to combine. This filling will fill 18 egg rolls.
- Line a sheet tray with parchment paper and set aside. Fill a small bowl with water.
- Keep egg roll wrappers covered with damp paper towels.
- Place egg roll wrapper in front of you in a diamond shape. Place filling in center in a small roll left to right. Fold tip closest to you over filling and pull back tight with your hands. Then fold left and right flap in towards the center. Dab the upper tip with a little water. Then push and roll the eggroll forward landing on the wet tip. Place the eggroll sealed side down on the parchment lined sheet pan. Repeat for all 18 eggrolls, dividing the filling evenly. Keep the finished eggrolls covered with damp paper towels as you fill and roll.
- In a large Dutch oven, fill three or four inches with vegetable oil and with a candy thermometer, bring to 350 degrees.
- Preheat oven to 350 degrees.
- With tongs and a spider strainer, cook three or four at a time keeping the temperature at 350 degrees. Cook just to crisp the skin and cook to golden brown. As you cook each batch, place on paper towels then onto a sheet pan.
- When the eggrolls are all fried, place in a preheated oven and cook for 15 minutes. Remove and serve with dipping sauce.
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Disclosure: This post contains affiliate links.
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