Egg Roll Wraps - Nasoya

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Asian-Style Wraps

Egg Roll Wraps

Not just for egg rolls—these paper-thin sheets of dough can be filled with your favorite ingredients and fried or baked to crispy, golden perfection for the perfect appetizer or snack.

How to Prepare

How to Make Classic Egg Rolls

Step 1: Rotate the egg roll wrapper in front of you to a diamond position.

Step 2: Place about 2 to 3 TBS of the mixture just a tad below the middle of the egg roll. Make sure it’s spread evenly. Leave equal space to the right and left sides of the diamond.

Step 3: Fold bottom corner over filling, make sure it’s snug, but don’t over press it, or wrap might tear.

Step 4: Fold in right and left sides of the wrap snugly against the filling.

Step 5: Roll wrap upward and seal top corner. Add corn starch or flour to a plate to prevent rolled wrap from sticking to the plate.

There are various cooking methods and cooking time varies based on method and types of filling. Refer to instructions as specified in the recipes.

Ingredients

ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLICACID), WATER, WHITE DISTILLED VINEGAR, CORN STARCH, SEA SALT, VITAL WHEAT GLUTEN.

CONTAINS: WHEAT

Nutritional Facts