Korean Egg Roll Triangles

½ (340 g) packet rice noodles
½ cabbage, cored & shredded
340 g package firm tofu
1 tsp SIDS CRAZY SALT
2 small zucchini, shredded
4 spring onions, fine chopped
4 cloves garlic, fine chopped
1 tbsp SIDS SALT & PEPPER
2 tbsp toasted sesame oil
2 eggs, slightly beaten
340 g GF round wonton wrappers
½ cup rice bran oil for frying
SIDS TRADITIONAL PLUM SAUCE for dipping

Bring a pot of water to a boil, drop in the rice noodles and boil until the noodles are soft but not mushy, 3-5 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, SIDS CRAZY SALT, zucchini, green onions, garlic, SIDS SALT & PEPPER, sesame oil, eggs and chopped rice noodles in a large bowl then 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 1-2 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 oil in a heavy skillet and working in batches, fry the rolls until golden brown, 2-3 minutes per side.
Serve with a ramekin of SIDS TRADITIONAL PLUM SAUCE for dipping.