Korean Egg Roll Triangles

Name: Korean Egg Roll Triangles
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Chinese, Asian
Ingredients: 1 medium heads cabbage, cored and shredded; 2 eggs, slightly beaten; 4 cloves garlic, finely chopped; 4 green onions, finely chopped; 1 Tbsp ground black pepper; 227 grams 1/2 package dry thin Asian rice noodles (rice vermicelli); 2 teaspoons salt; 2 Tbsps Asian (toasted) sesame oil; 340 grams package firm tofu; 118 milliliters vegetable oil for frying; 340 grams package round wonton wrappers; 2 smalls zucchini, shredded

Korean Egg Roll Triangles

Korean Egg Roll Triangles might be just the hor d'oeuvre you are searching for. This recipe makes 6 servings with 454 calories, 15g of protein, and 11g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. It is a reasonably priced recipe for fans of Chinese food. A mixture of salt, eggs, ground pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

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.

Ingredients you will need

Rice Noodles

Pasta

Water

Equipment you will use

Colander

Pot

Wrap the shredded cabbage in a kitchen towel or a length of cheesecloth, and squeeze the excess moisture out.

Ingredients you will need

Cabbage

Wrap

Equipment you will use

Kitchen Towels

Cheesecloth

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.

Ingredients you will need

Black Pepper

Green Onions

Rice Noodles

Sesame Oil

Zucchini

Cabbage

Garlic

Egg

Salt

Tofu

Equipment you will use

Bowl

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.

Ingredients you will need

Water

Dip