Korean Egg Roll Triangles

Korean Egg Roll Triangles

Korean Kimmy 1

"This is a recipe my mom taught me.... it's call yaki-mon-do in Korean. They are similar to Chinese egg rolls, fun to eat and easy to make. My friends all love them, and so does my husband. They are great for parties."


1 h servings 534 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 534 kcal
  • 27%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 56.9g
  • 18%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 1177 mg
  • 47%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a pot of water to a boil, drop in the rice noodles, and boil until the noodles are soft but not mushy, 3 to 5 minutes, stirring occasionally. Rinse with cold water, and drain in a colander set in the sink. Chop the noodles up into small pieces, and set aside.
  2. Wrap the shredded cabbage in a kitchen towel or a length of cheesecloth, and squeeze the excess moisture out. Place the cabbage, tofu, zucchini, green onions, garlic, black pepper, sesame oil, eggs, salt, and chopped rice noodles in a large bowl, and mix with your hands until evenly mixed and the tofu is broken up into very small chunks.
  3. Place a round wonton wrapper onto a work surface, and spoon 1 to 2 teaspoons of filling into the center of the wrapper. Dip your finger in water and moisten the edge of the wrapper about halfway around, then fold the wrapper over, enclosing the filling, and pinch the edges together to make a half-moon shape. Lay the completed rolls on a cookie sheet while you finish filling and folding the rest.
  4. Heat the vegetable oil in a heavy skillet, and working in batches, fry the rolls until golden brown, 2 to 3 minutes per side.
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Your rating



  1. 13 Ratings


I grew up on these and they are absolutely wonderful! Most eggroll recipes do not include the rice noodles but they should because it adds so much more texture to the eggrolls. Because our famil...

my family loved these! Beware- you will have a lot of filling but we just refridgerated it and had leftovers the next night. Definately will have again.

These were pretty good when paired with sauce. (i used a gyoza dipping sauce from this site) The zucchini makes them nice and moist on the inside and the tofu and egg help keep it together. The ...

Korean egg rolls are one of my absolute favorites. Our minister and his wife taught our church ladies how to make these when I was a little girl. When my birthday came around, this was the dis...

Pretty good, not a ton of flavor without something to dip them in. This recipe (for 6) made about 200 wontons! Just a spoonful in each wrapper, but I was shocked! I'm not sure if there's a good ...

These were pretty good - a little bland for us. Next time I would add some ginger and some more sesame oil & soy sauce. The number of servings off - as an appetizer these would serve a crowd.

Really really good! I loved these. I made a smaller batch and just eyed the amount of ingredients vs following the amounts written in the recipe. Also I didn't have any noodles so I substituted ...

This recipe was excellent! My husband who doesn't like eggrolls enjoyed chowing down on these. The one change I did make was not adding the tofu, as we're not big on tofu. Despite the fact that ...

This is DELICIOUS! Definitely one I am going to save for good. We did, however, make some moderate changes. Instead of firm tofu, we used "meatless griller strips", i.e. fake chicken strips. We ...