KOREAN CUISINE SERIES CHUNG WON - KOREAN FRIED SPRING ROLL

I got very fascinated and was so into "Korean cuisine" lately. Maybe because of the distinct taste Korean dishes gives, the spiciness, hotness and yet flavorful taste which makes it tickle my funny palate. Today, I am going to share with you a recipe very similar to our dear Filipino culture, something Filipino and Korean dish have in common, very quick, fast and easy to find ingredients. This recipe is called "Chungwon" or Korean fried spring rolls. 

INGREDIENTS:
Spring Roll wrapper
Oil for frying
150 grams carrots julienned
150 grams celery sliced thinly
150 grams shitake mushrooms (soaked, drained and sliced-if dried shitake)
150 grams button mushrooms sliced
150 grams minced white onion 
150 grams minced garlic
Vermicelli cooked as per package instruction drained and cut
Soy Bean paste
salt and pepper to taste
soy sauce
brown sugar
sesame oil
sesame seeds
oyster sauce

PROCEDURE:

1. In a large pan with medium to high fire, quickly saute garlic, onions.
2. Adding all ingredients together and toss.
3. Season with soy sauce, sugar, salt and pepper to taste and all the other seasoning.
4. Let it cool, then drain, setting aside the liquid extract.
5. Once cooled down, wrap it in the spring roll wrapper and fry until golden brown.
6. Serve it with Ssamjjang. ( I will make a separate blog about ssamjjang, please stay connected).

Enjoy cooking!!!