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Rating: 4.5 stars
14 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

534 calories; protein 14.6g; carbohydrates 56.9g; fat 28.4g; cholesterol 67mg; sodium 1176.7mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/13/2009
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!!! Read More
(28)

Most helpful critical review

Rating: 3 stars
08/20/2011
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! Read More
(7)
14 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/13/2009
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!!! Read More
(28)
Rating: 4 stars
04/09/2010
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. Read More
(13)
Rating: 5 stars
02/16/2010
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. Read More
(13)
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Rating: 5 stars
11/30/2010
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. Read More
(10)
Rating: 3 stars
08/19/2011
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! Read More
(7)
Rating: 4 stars
12/08/2011
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. Read More
(6)
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Rating: 5 stars
02/29/2012
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! Read More
(4)
Rating: 5 stars
07/07/2014
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. Read More
(2)
Rating: 3 stars
02/16/2012
I'm not sure how anything with a whole tablespoon of fresh ground black pepper could be bland as previous posters thought..but just in case I made one change.. I did not have any plain tofu on hand. What I had were veggie burgers (tofu and veggies) or spicy black bean burgers. (Tofu black beans and spice). So..since previous posters thought they were bland I went with the black bean burgers and crumbled them up.Neither my daughter nor I cared for the texture of the noodles in it....I'll stick to ones with veggies in them. Read More
(2)