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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1/2 (8 ounce) package
dry thin Asian rice noodles (rice vermicelli)
1/2 medium head
cabbage, cored and shredded
1 (12 ounce) package
green onions, finely chopped
garlic, finely chopped
ground black pepper
Asian (toasted) sesame oil
eggs, slightly beaten
1 (12 ounce) package
round wonton wrappers
vegetable oil for frying
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!!!
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 way to save this...it would take us about 4 days to eat all of these!
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 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.
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 dish I requested. Ours are made with meat and veggies.
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 some sticky rice instead and they were delicious. Much better than my regular Chinese egg role recipe. I dipped them in Thai sweet chili sauce - so tasty. Thank you for sharing!
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 it was all veggies, my husband actually thought there was meat in it, it was just that flavorful.
* Percent Daily Values are based on a 2,000 calorie diet.
Korean Egg Roll Triangles
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 255
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