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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