Nasoya Egg Roll Wraps

Nasoya Egg Roll Wraps


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Enriched Wheat Flour [Flour, Niacin, Reduced Iron, Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Water, Salt, Wheat Gluten, Vinegar, Eggs, Egg Whites, Cornstarch.


Egg Rolls: 1 pkg. Nasoya® Egg Roll Wraps; 1 lb. lean ground pork; 1 tsp. minced ginger; 2 cups cabbage, finely chopped; 1/4 lb. bean sprouts; 1/2 cup carrot, shredded; 3 green onions, finely chopped; 2 tbsp. oyster sauce; canola oil if frying; non-stick cooking spray if baking; olive oil as needed if baking, optional; sauce for dipping. Stir-fry meat and ginger in skillet over high heat until lightly browned, 2-3 minutes. Add cabbage, bean sprouts, carrots and green onions, cook 2 minutes. Stir in oyster sauce. Let mixture cool. Use 2 tablespoons filling for each egg roll. Fold bottom corner over filling, then fold in side corners. Brush top corner with water and roll up wrap tightly to enclose filling, sealing roll with top flap. Frying Option: In a large skillet, heat oil to 350F and place rolls flap down, a few at a time, turning occasionally, until golden, 2-3 minutes. Drain on paper towels. Baking Option: Heat oven to 400F. Place rolls on baking sheet coated with non-stick cooking spray. Lightly brush the tops with olive oil and bake until golden brown, about 10-12 minutes. 1. Place filling diagonally on wrap. 2. Fold bottom corner over filling; roll snugly half-way to cover filling. 3. Fold in both sides snugly against filling; moisten edges of last flap. 4. Roll wrap up and seal top corner; lay flap-side down until ready to cook. After opening, refrigerate and use within 7 days. To freeze, place pasta in an airtight container and use within 2 months of freezing. Thaw pasta at room temperature before using.

Always refer to the actual package for the most accurate information