Nasoya

Egg Roll Wraps

Nutritional Info

Nutrition Facts

about 7 servings per container
Serving Size: 3 wraps (66 g)

 
Calories170
     Calories from Fat5

Amount Per Serving and/or % Daily Value*

Total Fat.5 g (1%)
     Saturated Fat0 g (0%)
     Trans Fat0 g
Cholesterol10 mg (3%)
Sodium410 mg (17%)
Total Carbohydrate35 g (12%)
     Dietary Fiber1 g (6%)
     Sugars1 g
Protein7 g

Vitamin A0%
Vitamin C0%
Calcium2%
Iron10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

16 oz.

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Product Details

All natural. Instructions & delicious recipes enclosed! Great recipe ideas at nasoya.com. Easy to use. Recipe ready. No genetically engineered ingredients. Contains no MSG. Good source of iron. For easy, delicious recipes and other ideas on how to use wraps, or to learn more about Nasoya products, visit www.nasoya.com.

Ingredients

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.

Directions

Perishable. Keep refrigerated. 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 350 degrees F 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 400 degrees F. Place rolls on a 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.

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