Korean Egg Roll Triangles

Korean Egg Roll Triangles

11 Reviews 2 Pics
  • Prep

    45 m
  • Cook

    15 m
  • Ready In

    1 h
Korean Kimmy
Recipe by  Korean Kimmy

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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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Reviews (11)

Rate This Recipe
Shai0912
24

Shai0912

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 family is full of "hot heads" we usually serve this with a mixture of Korean hot red bean paste, sesame seed oil, and a little soy sauce. Kamsa hamnida!!!

greenchick
12

greenchick

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 only thing i would do differently is pulse the rice noodles in a food processor a few times to get smaller pieces so that you dont get a long noodle piece in the middle of the roll.

kd
12

kd

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 534 cal
  • 27%
  • Fat
  • 28.4 g
  • 44%
  • Carbs
  • 56.9 g
  • 18%
  • Protein
  • 14.6 g
  • 29%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 1177 mg
  • 47%

Based on a 2,000 calorie diet

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