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Frieda's Eggroll Wrappers
Frieda's Eggroll Wrappers
1 lb
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About
Details
Spring rolls. Breakfast rolls. Buffalo chicken rolls. Cheesecake rolls. Pie rolls. Roll into thin, crispy deliciousness. Perfectly crispy when baked or air fried. No MSG.
• Egg Free
• No MSG
Ingredients
Enriched Wheat Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Salt, Whole Egg Powder, Sodium Propionate And Sodium Benzoate Added To Retard Spoilage, Citric Acid, L-cysteine (dough Conditioner). Dusted With Cornstarch.
Directions
Baked Rainbow Vegetable Eggrolls. Ingredients: 3 rainbow carrots, peeled and sliced into 1/4-inch matchsticks 1/2 head red cabbage, thinly sliced 1 Frieda's Shanghai bok choy, thinly sliced 1 cup broccoli slaw 4 scallions, sliced 3 tablespoons soy sauce 1 tablespoon sesame oil 20 Frieda's eggroll wrappers Vegetable oil or cooking spray Ingredients: Preheat oven to 425 degrees. In large bowl, combine carrots, cabbage, bok choy, slaw, Scallions, soy sauce, and sesame oil. Toss well to combine, evenly coating vegetables in sauce. Place 2 tablespoons of filling mixture in center of eggroll wrapper. Wet edges of wrapper with water using pastry brush or fingers, wetting entire perimeter. Fold bottom corner up over filling, then fold in sides and roll up. Seal edges as needed with additional water. Using pastry brush or cooking spray, coat eggrolls with thin layer of oil on all sides. Bake 12-15 minutes or until edges are golden brown and wrapper is crispy. Allow to cool before serving. Serve with sweet chili sauce or your favorite dipping sauce.
Perishable. Keep refrigerated or frozen.
Warnings
Allergens: wheat, egg.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 60
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 5mg2%
- Sodium 140mg6%
- Total Carbohydrate 12g4%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 2g
Details
Spring rolls. Breakfast rolls. Buffalo chicken rolls. Cheesecake rolls. Pie rolls. Roll into thin, crispy deliciousness. Perfectly crispy when baked or air fried. No MSG.
• Egg Free
• No MSG
Ingredients
Enriched Wheat Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Salt, Whole Egg Powder, Sodium Propionate And Sodium Benzoate Added To Retard Spoilage, Citric Acid, L-cysteine (dough Conditioner). Dusted With Cornstarch.
Directions
Baked Rainbow Vegetable Eggrolls. Ingredients: 3 rainbow carrots, peeled and sliced into 1/4-inch matchsticks 1/2 head red cabbage, thinly sliced 1 Frieda's Shanghai bok choy, thinly sliced 1 cup broccoli slaw 4 scallions, sliced 3 tablespoons soy sauce 1 tablespoon sesame oil 20 Frieda's eggroll wrappers Vegetable oil or cooking spray Ingredients: Preheat oven to 425 degrees. In large bowl, combine carrots, cabbage, bok choy, slaw, Scallions, soy sauce, and sesame oil. Toss well to combine, evenly coating vegetables in sauce. Place 2 tablespoons of filling mixture in center of eggroll wrapper. Wet edges of wrapper with water using pastry brush or fingers, wetting entire perimeter. Fold bottom corner up over filling, then fold in sides and roll up. Seal edges as needed with additional water. Using pastry brush or cooking spray, coat eggrolls with thin layer of oil on all sides. Bake 12-15 minutes or until edges are golden brown and wrapper is crispy. Allow to cool before serving. Serve with sweet chili sauce or your favorite dipping sauce.
Perishable. Keep refrigerated or frozen.
Warnings
Allergens: wheat, egg.
Common questions
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