Disclosed are fried dumpling rolls and a method for preparing the same. The method for preparing the fried dumpling rolls comprises the following steps: preparing meat and vegetable stuffing for fried dumplings preparing dumpling rolls by placing the meat and vegetable stuffing on thin and circular shaped egg wrappers, and rolling the egg wrapper while surrounding the meat and vegetable stuffing while preventing the rolls from bursting by using binding portions formed on the egg wrappers forming a thin coating film around the egg wrapper by dropping a coating solution for frying, prepared by adding potato starch and water to glutinous rice powder and mixing the same, on the dumpling wrapper and frying the dumpling rolls with the coating films for frying formed thereon with edible oil at a temperature of 180°C to prepare crunchy dumpling rolls. The meat and vegetable stuffing for the fried dumplings are prepared by the following steps: placing vegetables and sliced meat fries for dumpling stuffing and seasonings for dumplings in a stir-frying container and stir-frying the same by strong heat having a temperature of equal to or greater than 200°C. Accordingly, the preparation method of the fried dumpling rolls provides both nutty flavor of the dumpling stuffing and crunchy flavor of the dumpling wrappers.COPYRIGHT KIPO 2016본 발명은 롤상의 튀김 만두 및 그 제조방법에 관한 것으로, 이 발명은 만두소 야채와 만두소 고기채 튀김을 만두소 양념과 같이 볶음용기에 넣고 200℃ 이상의 센불에서 볶아낸 고기야채 볶음만두소를, 계란으로 만든 박상의 원형지단에 형성된 접합부분을 이용하여 외부로 터져 나오지 않도록 감싸면서 롤상으로 말아서 롤 만두를 만들고, 롤 만두의 지단 피(皮) 위를 따라 찹쌀가루에 감자전분과 물을 넣고 배합하여 만든 튀김용 도포액 흘려 떨어뜨려서 지단 피(皮)의 전 주위로 얇은 튀김용 도포막을 형성되게 한후, 튀김용 도포막이 형성된 롤 만두를 180℃의 식용유에 넣고 튀겨서 아삭거리는 튀김 만두를 이루게 한 것을 개시하고 있다.
