Easy to Make Homemade Non-GMO Nasoya Egg Rolls Recipe and Benefits Review

Hello, wonderful readers, I am here to show you these easy to make homemade egg rolls  Egg rolls are an excellent food source and pocket food staples that are truly convenient and also a little bit labor intensive, but in the end, it is truly worth it. If you really would like to attempt into making egg rolls, the Nasoya egg roll wraps are the ideal wraps, and I am not just saying this out of the blue, but from experience and knowing the benefits between other egg roll wraps sold around us. I had always enjoyed egg rolls from the typical Chinese or Asian restaurants for example, and they taste pretty good, but some may not be made with the specialty egg roll wraps like the ones from Nasoya, which are Non-GMO, no artificial ingredients, no msg, and no genetically engineered ingredients, besides being tasty.


If you have been following along my past free food posts from Social Nature, you would know that it is a place where you can get free food with the coupon vouchers they send you through the mail. The way you can qualify is by taking a survey they give you on their website when you click on the food item or other product items you are searching. I had recently talked about another Nasoya brand item, which I called Marinated Tofu Baked Nasoya with Chipotle Mango Salsa Tacos Recipe. When Social Nature chooses you to try this product, you must let them know in a review on their website what you thought of it. This way you are able to receive more free items, which you might qualify.

These easy to make Nasoya Egg Roll Wraps are not only tasty when you have cooked and or fried them, they are excellent for anyone going on a diet with less fat and would like to add some extra protein to their diet as well. There are times I think about how much calories and fat the regular deep fried egg roll wrap at your local Asian store has inside.

I personally enjoy making my own food at home, because I know exactly what goes into my food and what ingredients are much better for my health, such as coconut oil over just plain canola oil, which you do not know if that place changes their deep frying oil often or not. I am not saying you can have your egg rolls from your Asian restaurant whenever you like, but I it is a thought as to knowing what goes into your food. I adore international foods and Asian foods alike. I have personally had given you all the nutritional facts information below.

Note: The recipe I have below is for meat eaters, but if you are vegan, you can always take the meat away and just add the vegetables and seasonings.

Nutritional Information of the Nasoya Egg Roll Wraps here, and it is for 3 egg roll wraps: 

  • It is 170K Calories in total at 10%.

  • It has 5K Calories from Fat at 1%.

  • A total fat of 0.5 grams at 1%

  • There is no saturated fat at 0%.

  • There is no trans fat at 0%.

  • It has a cholesterol level of 10 mg at 3%.

  • It contains sodium of 410 mg at 18%.

  • There is a total amount of 35 grams of carbohydrates at 15%.

  • It has a dietary fiber of 1 gram at 4%.

  • It has added sugars of 1 gram at 4%.

  • Protein amount of 7 grams at 15%

  • Amount of vitamin A is 0%

  • Amount of vitamin C is 0%

  • Amount of calcium is 20 mg at 2%

  • Amount of iron is .8 mg at 10%

Benefits of using the Nasoya Egg Rolls: 

  • It has Non-GMO ingredients

  • It has no artificial ingredients no msg, and no genetically engineered ingredients, besides being tasty.

  • It has no msg no genetically engineered ingredients, besides being tasty.

  • The Nasoya egg roll wrap has no genetically engineered ingredients besides being tasty.

  • Excellent taste

  • You know what goes into your homemade egg rolls

  • It has excellent taste

How does it taste and texture of the egg rolls? It is like the egg rolls you would eat at a typical Asian restaurant. , it tastes and smells like the crust of an empanada if you had tasted empanadas. It is soft inside, dry with a crispy crunch.

 

Ingredients: 

  • 3 Cups of oil for frying

  • 2 carrots shredded with the

  • 3/4 pound of lean ground turkey or ground meat of choice (weigh it with a food scale like the one I show from The Biggest Loser by Taylor.)

  • 1 teaspoon of onion powder

  • 1 teaspoon of garlic powder

  • 1 teaspoon of ginger powder

  • One Napa cabbage or cabbage of choice which is 2 pounds in weight

  • 1/2 teaspoon of black pepper

  • 1/2 cup of soy sauce

Preparation: 

  • Cut your Napa cabbage or cabbage of choice into shreds with a sharp knife, preferably a serrated knife.

  • Put your shredded cabbage in a large bowl as I have pictured below.

  • Peel your two carrots with a vegetable peeler.

  • Shred your 2 carrots with a box or flat grater (caution: watch when you shred your carrots so that you would not cut yourself).

  • Put the shredded carrots and mix with the cabbage.

  • Then set the cabbage and shredded cabbage mixture aside.

  • In a large stock pot heat 1 tablespoon of oil over medium-high heat.

  • Open your 1 lb of ground turkey or meat put the meat in a large stock pot.

  • Break down the meat with 1 tablespoon of water.

  • Cook the meat a little for 2 minutes, and then add the 1/2 cup of soy sauce.

  • I have the low sodium pictured, but I do advise that if you are using the low sodium, you should add 1 teaspoon of Himalayan salt to your mixture for it not to taste bland. You can always use the regular soy sauce.

  • Add the 1 teaspoon of ginger powder, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of black pepper.

  • Cook meat for about 3 minutes till the meat is cooked.

  • Add the cabbage and shredded carrots mixture to mix with seasoned meat, and cook for 1 to 2 minutes so that the cabbage does not turn brown.

  • Turn off heat, take it off the burner.

  • Pour your cabbage, shredded carrots, and meat mixture into a colander stainless steel wired mesh strainer basket with wide handles or a big strainer.

  • Press down with a spoon the mixture to squeeze out any water or oils.
  • Once done, set your mixture in your pot to the side.


Instructions on how to Fold and Make the Egg Roll Wraps:

  • Make sure the egg roll wrap is turned to you like a diamond or rhombus.

  • Take 1/4 of a cup or 2 tablespoons of your mixture, and place it in the center.

  • Then place filling diagonally on the wrap.

  • Wet the two top sides of the egg roll wrap lightly with clean water and clean fingers.

  • Fold bottom corner over the filling, while rolling snugly half-way to cover filing.

  • Fold in both sides snugly against filling; make sure you moisten the edges of the last flap or edge corners from the side.

  • Cool the mixture by setting it to the side for about 10 minutes before using it into your egg roll wrap.

  • Roll wrap up and seal top corner; lay flap side down until ready to cook.

 

 


Place the egg roll wraps into the hot oil in the stock pot but only put in 3 to 4 at a time so that it does not get overcrowded.

 

Next Steps for Egg Roll Wrap preparation:

  • Put the 3 cups of coconut oil or oil of choice into a cast iron or stock pot.

  • Have your deep fry stainless steel thermometer ready for measuring the how hot your oil will get.

  • Heat the oil until it the thermometer reads 350°F or 177°C.

  • Gently drop each sealed egg roll with filling into the hot oil, and cook for about 3 to 5 minutes, and you can see that it gets golden brown.

  • Have a plate with paper towels to place the cooked deep fried egg roll on so that it could soak the excess grease.

  • You can eat it in about 5 minutes of cooling off. Enjoy your yummy Nasoya Egg Roll Wrap!

 

Note: My egg rolls did not come out like your typical appearance because I had boxed the egg roll wrap a bit instead of rolling it a lot more.It does take practice and is not easy. The instructions I have given you are what you are supposed to do to make it look like an egg roll appearance.

 

 

Below are some of the egg roll wrap I had made, and my entire family ate about 6 of them before I took the pictures.

 

 

 

You will now have a nice and crispy egg roll wrap.

 

Have any of you ever tried the Nasoya egg roll wrap? What did you make with it, since it is very versatile?