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Korean Egg Roll Triangles Recipe

Korean Egg Roll Triangles Ingredients

  • Korean Egg Roll Triangles
    Korean Egg Roll Triangles

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

  • 1/2 medium head cabbage, cored and shredded
  • 1 (12 ounce) package firm tofu
  • 2 small zucchini, 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
  • 1/2 cup vegetable oil for frying

How to make Korean Egg Roll Triangles

  • 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.
  • Korean Egg Roll Triangles Recipe is ready to serve.

Prep Time:45 Min
Cook Time:15 Min
Ready In:1 Hr

Spinach and Cottage Cheese Triangles Recipe

Spinach and Cottage Cheese Triangles Ingredients:

Spinach and Cottage Cheese Triangles Recipe
Spinach and Cottage Cheese Triangles Recipe
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
  • 1 teaspoon salt
  • 1 (4 ounce) package feta cheese, crumbled
  • 1/2 cup cottage cheese
  • 1 egg, beaten
  • 1 (16 ounce) package phyllo dough
  • 1 cup unsalted butter, melted

How to make Spinach and Cottage Cheese Triangles:

  • Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
  • Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.