Sauteed Burdock Root Egg Rolls

Sauteed Burdock Root Egg Rolls

A wondrous eating experience born from the pairing of beef and sauteed burdock root wrapped in a crunchy shell.

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

50g (1.7oz)

40g (1.4oz)

20g (0.7oz)


1 tsp

2 Tbsp


1 tsp


2 tsp

2 tsp


  1. Peel the burdock root and cut into thin strips, then soaking the strips in water for 2 minutes. Cut carrots into thin slices of thickness and length as burdock roots.
  2. Finely mince beef.
  3. Put sesame oil into a frying pan and add heat, then put beef into pan and saute until beef is evenly cooked. Then add burdock and carrot to the pan and reduce heat to medium. Once vegetables become tender add (A) to season.
  4. Thoroughly mix contents of (B) together. Lay out egg roll skins flat on surface. Place any number of chrysanthemum leaves as desired on top of the skin in the center, and then add half the contents of the frying pan onto the center of the egg roll skin. After rolling the egg roll skin, seal the contents by placing a small amount of the (B) mixture to help keep wrap closed. Repeat these steps for the remaining egg roll skin.
  5. Pour vegetable oil into a frying pan and then heat to medium. Place egg rolls into oil to fry until both sides are a golden color. Once slightly cooled, cut into smaller pieces as desired.

Cooking Basics

Burdock root - peeling

Since the flavor of this root vegetable is located between the skin and the root itself, peel off the skin as thinly as possible. For recently picked and fresh roots in soil, a quick scrub with a natural bristle scrubber or vegetable brush is sufficient. For older roots that have become hard, scrape with the back of a kitchen knife to remove the skin. Burdock root has a high lye content. Cut and soak in water for about 5 to 10 minutes to remove excess lye. However if soaked for too long or if the water is replaced, the flavor also will seep out.

Burdock root - shavings

Scrape off the skin, lay a kitchen knife against the burdock root in a manner to start shaving off from the end and then proceed to shave off thin pieces. Have a bowl full of cold water ready to directly catch the burdock root shavings.

Carrots - julienned

Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.


Post your creation!

Kikkoman Global (@kikkoman_global)

is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!

Related Ingredients

Recently Viewed