Roll with it

Hey there! Sorry for the lame updating all weekend. I got busy with yoga and the farmers market and homework. Yesterday night I did something a little different with my dinner:

Egg rolls! I picked up these Nasoya wrappers the other day and have been playing around with them. These would be great when making appetizers for a party. You can wrap them and bake them or fry them but I baked because its healthier. You can basically stuff them with what ever you want, I choose green onions, shredded carrots and arugula.

I also used carrots from the farmer’s market and arugula.

I sauteed the mixture together in canola oil and let it reduce down. Then I put it back in the bowl and got ready to wrap. I put hte wrap on a corner and put filling in the bottom center of the roll.

I flipped the bottom over and folded in the corners:

And then I rolled it away from me.

Then I placed on a greased pan and I baked for 15 mins at 400 degrees.

so crispy and tasty.

I want to tinker with the fills options a little to make it more flavorful. Perhaps some chicken, bean sprouts, or maybe go crazy with cream cheese, bacon, or goat cheese.No complaints about the wrapper through. It was crispy and easy to assemble and bake. I decided to dip it in Trader Joe’s Soyaki.

Soyaki always adds the requisite flavor. This is a great side or addition to a party and I will definitely be experimenting with it more in the future!

What would you put into an egg roll?


7 thoughts on “Roll with it

  1. I’ve made egg rolls before, but it wasn’t as simple and as straight forward as you managed. I heated peanut oil in the wok and deep fried them. They were good, but I bet yours are better.

  2. I’ve yet to try baking these wrappers, normally I just fry them. But I want to bake them next time because it’s healthier.

    I cook filipino style eggrolls, so I normally put lean turkey, shredded carrots, onions, bean sprouts, diced celery for crunch and once it’s cooked, I dipped it in sweet and sour sauce.

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