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Dynasty Egg Roll/Spring Roll Wrappers
Dynasty Egg Roll/Spring Roll Wrappers
16 ozPopular item
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About
Details
Dynasty Egg Roll/Spring Roll Wrappers.
Net wt. 16 oz. (1 lb.) 454g.
Ingredients
Enriched Wheat Flour (Flour, Niacin, Iron, Thiamine, Riboflavin, Iron, Folic Acid), Water, Propylene Glycol, Salt, Canola Oil, Sodium Benzoate Added to Retard Spoilage, Dusted with Corn Starch.
Directions
Keep frozen.
Shelf life after thawing: 3 months unopened under refrigeration.
To fill and cook egg rolls: place a packed 1/3 cup Filling about 2 inches from a corner of a wrapper. Fold corner over filling. Roll firmly halfway up wrapper, making an elongated roll. Moisten remaining edges with beaten egg. Fold two side corners over filling. Roll all the way up. Repeat until all filling is used. Heat vegetable oil, at least 2 inches deep, in wok or medium saucepan to 350 degrees F. Add egg rolls, a few at a time; fry 3 to 4 minutes or until golden brown on all sides. Remove from oil; drain briefly on paper towel. Cut each roll into 3 or 4 pieces with serrated knife using a sawing motion, or cut with kitchen shears. Serve with Dynasty Chinese mustard. Sweet & sour sauce, duck or plum sauces for dipping, as desired.
*Cover remaining bamboo shoots with water. Refrigerate up to 1 week, changing water daily, use as desired.
**Wrap remaining wrappers well and refrigerate or freeze for use another time.
Warnings
Contains: wheat.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 170
- Total Fat 1g2%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 5mg2%
- Sodium 180mg8%
- Total Carbohydrate 36g12%
- Dietary Fiber 1g4%
- Sugars 0g
- Protein 5g
Details
Dynasty Egg Roll/Spring Roll Wrappers.
Net wt. 16 oz. (1 lb.) 454g.
Ingredients
Enriched Wheat Flour (Flour, Niacin, Iron, Thiamine, Riboflavin, Iron, Folic Acid), Water, Propylene Glycol, Salt, Canola Oil, Sodium Benzoate Added to Retard Spoilage, Dusted with Corn Starch.
Directions
Keep frozen.
Shelf life after thawing: 3 months unopened under refrigeration.
To fill and cook egg rolls: place a packed 1/3 cup Filling about 2 inches from a corner of a wrapper. Fold corner over filling. Roll firmly halfway up wrapper, making an elongated roll. Moisten remaining edges with beaten egg. Fold two side corners over filling. Roll all the way up. Repeat until all filling is used. Heat vegetable oil, at least 2 inches deep, in wok or medium saucepan to 350 degrees F. Add egg rolls, a few at a time; fry 3 to 4 minutes or until golden brown on all sides. Remove from oil; drain briefly on paper towel. Cut each roll into 3 or 4 pieces with serrated knife using a sawing motion, or cut with kitchen shears. Serve with Dynasty Chinese mustard. Sweet & sour sauce, duck or plum sauces for dipping, as desired.
*Cover remaining bamboo shoots with water. Refrigerate up to 1 week, changing water daily, use as desired.
**Wrap remaining wrappers well and refrigerate or freeze for use another time.
Warnings
Contains: wheat.