How to Make Korean Egg Roll Triangles Asian Cooking Recipe Cuisine

Korea Egg Roll Triangles

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6 Servings

1/2 package (8oz.) dry thin Asian rice noodles (rice vermicelli)

1/2 medium head cabbage, cored and shredded

1 (12 ounce) package firm tofu

2 small zucchinis, shredded

4 green onions, finely chopped

4 cloves garlic, finely chopped

1 tablespoon ground black pepper

2 tablespoons Asian (toasted) sesame oil

2 eggs, slightly beaten

2 teaspoons salt

1 (12 ounce) package round wonton wrappers 

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. This will take about 3-5 minutes; make sure to stir occasionally to prevent them sticking. Rinse with cold water to stop the cooking, 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. (If you have it, you can definitely use a salad spinner) 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. (To keep the rolls from completely drying out, you can cover with a kitchen towel while making the rest of the wantons)

4. Heat the vegetable oil in a heavy skillet, and working in batches, fry the rolls for 2-3 minutes per side or until golden brown.


Best served hot!

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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