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.
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)
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)
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)