Korean Egg Roll Triangles

It’s called Yaki-mon-do in Korean. They are similar to Chinese egg rolls, fun to eat and easy to make. Your friends will love them. They are great for parties.

Ingredients

• 1/2 package dry thin Asian rice noodles (Rice Vermicelli)
• 1/2 medium head cabbage, cored and shredded
• 1 package firm tofu
• 2 small zucchini, shredded
• 4 green onions, finely chopped
• 4 cloves garlic, finely chopped
• 1 tbsp of ground black pepper
• 2 tbsp of Asian sesame oil
• 2 eggs, slightly beaten
• 2 tsp of salt
• 1 package round wonton wrappers
• 1/2 cup of vegetable oil

Directions:

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

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

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.

Heat the vegetable oil in a heavy skillet, and working in batches, fry the rolls until golden brown, 2 to 3 minutes per side

Serve immediately and with ketchup or preferred sauce

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