wraptastic.

let’s face it.. i have been dying to host my nasoya wrappy hour party for weeks JUST so i could use “wraptastic” as a title.

okay, okay, and so i could enjoy creating and devouring tasty bites using nasoya products.

here’s the deal. nasoya sent me* a fun kit to host a wrappy hour using their wonton and egg roll wraps. they also threw in some sauces and cool bamboo plates for good measure.

i invited a few friends over for appetizers (or should i say wrappetizers?!) and dinner. i created three separate appetizers using the three types of wraps.

i decided to use the egg roll wraps first.

the stats are great—a serving is 3 wraps in their eyes. so, for one wrap, it is about 60 calories, 12g carbs, 2g protein and trace fat.

ever wonder why they are called egg rolls when they don’t actual have eggs inside the roll? take a look at the ingredients—there are eggs and egg whites in there! along with a few other ingredients, all of which i can understand. nothing crazy here.

all of the nasoya wraps i used contained no MSG or genetically modified ingredients. that’s what i like to see.

now that the details are out of the way.. let’s talk about my very first egg roll endeavor! while i knew i could get creative with some of the appetizer recipes, i wanted to make a chinese style egg roll simply because i never had and i love a new challenge.

baked vegetarian egg rolls.

adapted from allrecipes.com

• 10 nasoya egg roll wraps
• 1 cup broccoli slaw
• 1 cup shredded carrots
• 1/3 cup diced green bell pepper
• 1/4 cup diced green onion
• 1/2 cup diced water chestnuts
• 1 cup (canned) bean sprouts
• 2 cloves grated garlic
• 1 TB corn starch
• 1 TB water
• 2 TB low sodium soy sauce
• 2 tsp sugar free honey
• 1 tsp toasted sesame oil
• 1 tsp brown sugar
• 1/2 tsp sriracha
• pinch of paprika
• sweet & spicy sauce (for dipping)

first, i placed the first 6 ingredients in a large, deep skillet over medium high heat.

i let the veggies cook down for about 5 minutes while i combined the corn starch, water, honey, sugar, oil, sriracha and paprika in a small bowl.

i poured the liquid into the veggies and stirred to combine.

i let the mixture cook over medium heat for about 10 minutes.

then it was time to wrap!

wrapping egg rolls turned out to be a pretty good time. yes, i get excited about new-to-me cooking techniques.

after all the egg rolls were wrapped up tight, i sprayed them with olive oil and popped them into the oven at 400 degrees for about 18 minutes, rotating 1/3 of the way every 6 minutes.

voila!

i cheated and served the egg rolls with a store-bought sweet & spicy dipping sauce. it had no funky ingredients and was actually super tasty.

a definite hit with the wrappy hour guests!

my second bite was an appetizer i had thought up myself using the round wraps.

check it out..TEN round wraps is a serving! that means each wrap is 16 calories, 3g carbs and trace fat.

i will spare you the ingredients as they were similar to the egg roll wrap ingredients.

cream cheese pesto pockets.

• 30 nasoya round wraps
• 8 oz plain cream cheese
• 3 to 4 TB pesto (fresh or jarred)
• 3/4 cup bruschetta (fresh or jarred)
• marinara sauce (for dipping)

this one was really simple. first, i combined the softened cream cheese and the bruschetta.

for the bruschetta, i actually selected a tomato bruschetta and a mushroom bruschetta fresh from the olive bar at my grocery store. you can make your own or even buy a jar of bruschetta.

after combining the cream cheese and bruschetta, i added the pesto…

and mixed well.

then it was time to stuff the pockets! good thing kristen had arrived by this time, because she gave me the quick tip to wet the edges of the interior of the wrap so they would seal properly. noted!

little pillows of delicious italian heaven. aren’t they cute?

i baked these for 10-12 minutes at 400 degrees. i warmed some marinara (provided by nasoya in the wrappy hour kit*) to serve with the pockets.

not only were these adorable, they were indescribably delectable! seriously.. BEST appetizer ever.

we gobbled all 30 of them up in no time. the middle was nice and melty and all the flavors mingled well together.

everyone agreed these were the favorite of the night.

the third and final appetizer was made using the nasoya wonton wraps.

one serving is EIGHT wraps, clocking in at 20 calories and 4g carbs apiece. again, the ingredients were the same as the other two wraps.

i wanted to get really creative with this one and do a filling that was pretty out there and unexpected for a filled wonton.

bleu bacon beef gorgonzola bites.

• 30 nasoya wonton wraps
• 1/2 lb steak, sliced thin (from the butcher)
• 4 slices bacon
• 8 oz mushrooms, diced
• ranch dressing (for dipping)

first, i cooked the bacon in a skillet.

once it was done, i set it aside to cool and then crumbled it into bits.

i chopped the mushrooms and then cooked them in the same skillet the bacon had cooked in. yep, nice and greasy.

i put the cooked mushrooms into the bowl with the bacon and cooked the steak in the same skillet. somehow this step slipped the camera’s eye.. pretty sure i was too busy snacking on some pesto pockets.

once the steak was done cooking, i chopped it up and threw it into the bowl with the bacon and mushrooms.

i also had my gorgonzola crumbles on hand.

assembly time!

these little bundles of beef were time consuming to put together. luckily, i had help!

we decided to pan-fry these because the other two wrappetizers had been baked.

kristen was on frying duty.

ta-da!

i loved the texture that the pan-fry created!

the combination of bleu cheese, steak, bacon and mushrooms reminded me of one of my favorite burgers.

they were melty on the inside and crispy on the outside. the homemade ranch dressing was a perfect dipping sauce.. then again, i could dunk a piece of rubber in ranch dressing and call it good.

by the time we were done devouring all the wraptastic appetizers, dinner was ready!

green chile chicken enchiladas.. a pan with white tortillas and a pan with wheat tortillas.

i have to give kristen all the credit on the enchiladas.. she made them while i worked on the appetizers. thanks, kris!

these were fabulous. i will spare you the recipe as i’ve already rattled off three others in this post.. but trust me, they were muy bueno.

wrappy hour wrap up:

• favorite wrappetizer: cream cheese pesto pockets
• favorite cooking method: pan-fried
• complaints: when baked, the egg roll wraps got a little chewy instead of crispy. next time, i will either pan-fry them or cover them in more oil and rotate more frequently while baking.
• overall opinion: we LOVED the nasoya wraps and all agreed that we will all be buying them and using them in the future. it’s so fun how versatile these wraps are.. definitely not just for asian inspired bites!

what a great night! thanks, nasoya, for sponsoring* such a fun & tasty event.

*please see my FTC disclosure here.

Qs~

1. have you ever cooked with egg roll or wonton wraps? what did you make?

2. what is your favorite appetizer?

xo. janetha g.