Adding kimchi to cheeseburger egg rolls results in a mouthful of flavor. Savory, tangy, and a hint of heat. These little gems are ahh-mazing!
Football season is officially here, which means it’s time to step-up your appetizer game! We love to entertain, so obviously individual finger foods turn out to be a popular crowd-pleaser. But hey, don’t get me wrong… we also swoon over big displays of Sheet Pan Nachos alongside a variety of dips, and trays of Cornflake Crusted Chicken Nuggets with Alabama White Sauce for dunkin’.
INGREDIENTS YOU’LL NEED FOR THIS RECIPE:
While here’s what I used in mine, feel free to make substitutions if you have other items you want to incorporate! Crumbled bacon would be a tasty addition here, or you could substitute the cheddar for your favorite, melty burger cheese! There’s no right or wrong combination, go ahead and get creative! Here’s what I used:
- Ground Beef
- Yellow Onion
- Mild or Spicy Kimchi
- Cheddar Cheese
- Rice Vinegar
- Gochujang Paste
- Egg Roll Wrappers
- Vegetable Oil
- Green Onions
I whipped together my dipping sauce with the same creamy trio that I mixed with the meat mixture for the inside of the egg rolls (mayonnaise + rice vinegar + gochujang). However, you could serve these whatever sauce you think would taste best!
WHAT ARE OTHER USES FOR KIMCHI?
- Fusion-up your Hot Dog Buns with these Crispy Chicken Korean Bird Dogs.
- We love to jazz up our Taco Tuesday with a batch of Kimchi Cheeseburger Tacos.
- These Ginger Chicken Poke Bowls are a show-stopping weeknight meal (and great for meal prep!).
We also enjoy kimchi pan-fried with scrambled eggs, on grilled cheese sandwiches, with fried rice, or even mixing together with batter to make savory fritters or pancakes!
CRAVING MORE APPETIZERS?
- 1 lb. Ground Beef
- ¼ cup Minced Yellow Onion
- ½ cup Kimchi, chopped
- ½ cup Mayonnaise
- 1 tsp. Rice Vinegar
- 1 tbsp. Gochujang Paste
- 1.5 cups Shredded Cheddar Cheese
- 12 Egg Roll Wrappers
- Vegetable Oil, as needed for frying
- 1 Green Onion, thinly sliced
- Brown the ground beef in a large skillet with the minced onion and chopped kimchi. Drain any excess fat after cooked through and transfer to a bowl to cool.
- In a small bowl, whisk together the mayonnaise, rice vinegar, and gochujang paste. Fold the meat mixture together with the shredded cheese and sauce. This will be your filling.
- Add about 2 - 3 tablespoons of the filling to the center of an egg roll wrapper. Using your finger, brush all four edges of the wrapper with water. Then tightly fold the wrapper around the filling, one at a time. Repeat this process with the remaining filling and wrappers, then set them aside.
- Heat a large pot with vegetable oil to 350F. Once heated, add 4 egg rolls at a time and fry until golden on each side. This will take between 2 - 3 minutes per batch.
- Drain the egg rolls on a lined sheet tray lined with a cooling rack. Continue cooking in batches until all egg rolls have been fried.
- Let cool for 5 minutes, garnish with green onions and serve with your favorite dipping sauce.
NOTES ON THIS RECIPE:
- AIR FRYER METHOD: These are equally as tasty. Simply follow steps 1 – 3 and then coat each egg roll with olive oil spray. Air fry at 400F for 6 – 7 minutes, turning over halfway through, or until golden brown.
- MAKE AHEAD LARGE BATCHES: I’ll often double a batch and freeze them for a later date. Follow the directions through step 5. Then allow the egg rolls to cool in the refrigerator on a paper towel lined plate. Once cooled, place in a freezer bag and keep frozen until you’re ready to reheat. They can be reheated in the oven or air fryer, 385F for 10 – 12 minutes, or until the interior is cheesy, melty, yummy goodness.
- GARNISHES: I prefer thinly sliced green onions, but you could also sprinkle on cilantro, use chopped chives, or even a drizzle of sweet and sour sauce! Heck, serve with extra kimchi on top too!
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