Egg Roll Wraps: 1 pkg Nasoya Egg Roll Wraps. 2 tbsp Sesame oil. 1 tsp minced ginger. 1 cup chopped green onions. 1 cup chopped onions. 1 cup chopped onions. 1 tbsp minced garlic. 1 lb Nasoya High Protein Tofu, crumbled. 1/4 cup Soy sauce or tamari. 2 tbsp toasted sesame seeds. 2-1/2 cups shredded cabbage. 2-1/2 cups Carrots. Heat sesame oil in a large skillet and add ginger, green onions, onions, and minced garlic. Cook on high heat for 2-3 minutes stirring often. Add remaining ingredients and cook over medium heat for 4-6 minutes until vegetables are tender. Let mixture cool before filling. Roll filling into wraps and bake at 400 degrees F for 20-25 minutes, inverting rolls half way through baking. Alternatively, egg rolls an be air fried at 400 degrees F for 10 minutes. Rolls can be lightly brushed with oil before baking or air frying, if desired. 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: Preheat oven to 400 degrees F and place a pan half filled with water on the bottom rack. Place rolls on a foil-lined and greased baking tray, and bake for 20-25 minutes, inverting rolls half way through baking. 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 wraps in an airtight container and use within 2 months of freezing. Thaw wraps in refrigerator before using.
Perishable. Keep refrigerated.