Rice Noodle Wontons

    (13)
    1 hour

    This is a great Korean recipe for deep fried wontons in the shape of half moons. They are great as a snack at parties or a side dish.


    14 people made this

    Ingredients
    Serves: 6 

    • 125g rice noodles (rice vermicelli)
    • 1/2 medium head cabbage, cored and grated
    • 375g packet firm tofu
    • 2 small zucchini, grated
    • 4 spring onions, finely chopped
    • 4 cloves garlic, finely chopped
    • 1 tablespoon ground black pepper
    • 2 tablespoons sesame oil
    • 2 eggs, slightly beaten
    • 2 teaspoons salt
    • 375g round wonton wrappers
    • 1/2 cup vegetable oil for frying

    Directions
    Preparation:45min  ›  Cook:15min  ›  Ready in:1hour 

    1. 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.
    2. Wrap the grated cabbage in a kitchen towel and squeeze the excess moisture out. Place the cabbage, tofu, zucchini, spring 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, then pinch the edges together to make a half-moon shape. Lay the completed rolls on a baking tray while you finish filling and folding the rest.
    4. Heat the vegetable oil in a heavy frypan, and working in batches fry the wontons until golden brown, 2 to 3 minutes per side.
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    Reviews and Ratings
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    (13)

    Reviews in English (12)

    by
    27

    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!!!  -  11 Oct 2009  (Review from Allrecipes USA and Canada)

    by
    13

    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.  -  08 Apr 2010  (Review from Allrecipes USA and Canada)

    by
    13

    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.  -  13 Feb 2010  (Review from Allrecipes USA and Canada)

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