Sentences with phrase «roll wrapper»

Cut each egg roll wrapper in half to create 2 rectangles.

Place about a 3 - 4 Tablespoons of the filling in the middle of the egg roll wrapper.

A spring roll wrapper crisped and perfectly puffed in the microwave forms the adorable edible bowl for this delectable Thai - influenced layering of fresh ingredients: limas cooked in coconut water; onion, eggplant, and garlic in a creamy peanut butter - red curry paste sauce with a hint of Thai basil; Cucumber - Carrot Slaw; and, if you're feeling really decadent, Chili - Mayo, chopped cashews or peanuts, and a sprig of Thai Basil.

On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and put 1/4 cup of the mixture from the bowl on the center of the wrapper.

On a clean, flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and place a scant 1/4 cup of the meat mixture on the center of the wrapper.

On a work surface, place one spring roll wrapper with one edge of the wrapper facing you.

Working with one spring roll wrapper at a time, soak the wrapper in the hot water until soft.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper.

You may want to correct the ingredients list for the egg roll wrapper.

Gently roll the wrapper tightly into a cigar - shaped form.

We made these as described this weekend and while quite good, very good, the egg roll wrapper is too thick, kind of rubbery once baked.

Spoon 1/4 cup of the pepper mixture onto an egg roll wrapper along with some of the diced avocado (try to estimate how many egg rolls your mixture will make; mine made four).

Submerge one spring roll wrapper in the warm water for about 20 seconds and then place the wrapper on the large plate.

Going back to each round, take a small rolling pin or dowel and, keeping away from the very center (leaving a nickel or quarter size area of thickness in the center), roll the wrapper from near center toward you, spin 1/4 turn, do the same all the way around until it's about 3 1/4» in diameter with a slightly thicker «belly» than the rest of the circle.

(I know the label says spring roll wrapper, but trust me on this one.)

Working one at a time, moisten a spring roll wrapper with water until it is pliable and easy to work with.

Lay an egg roll wrapper on a work surface.

Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper.

Wrap egg in plastic wrap and twist the ends like a tootsie roll wrapper.

Place one egg roll wrapper so it resembles a diamond.

Place ~ 1/4 cup mixture in the center of one egg roll wrapper.

Fold sides toward center over filling and continue to roll tightly to seal (see directions on egg roll wrapper).

Problem 2: I'm the worst egg roll wrapper EVER!

I'm not entirely sure what kind of wrapper you used but it is best to use ones where the label specifically lists, «Spring Roll Wrapper».

Place a sheet of an egg roll wrapper on a plate and add some filling leaving at least 1/2 inch around.

This is a simple recipe due to the use of egg roll wrappers!

Because they only require egg roll wrappers, string cheese and an egg.

I made the spinach phyllo triangles as instructed, but will use 1/2 the amount of dill next time and will try it with egg roll wrappers because my fiance didn't like the flakiness of the phyllo (store bought).

Simply add a few spoonfuls of the noodles and toppings onto softened spring roll wrappers, roll»em up, and enjoy.

Problem 1: I had to drive around to all the grocery stores in the area before I found egg roll wrappers.

Even then, all I found was spring roll wrappers.

I then tried them with spring roll wrappers and the lightness of the wrapper left them really crispy on the outside if you add a light egg wash.

In a large bowl, combine everything but the egg roll wrappers.

i just need to pick up some egg roll wrappers and we'll be ready to go!

I would really like to make this one BUT I live in the very southwest of Mexico on the coast and I guess egg roll wrappers are not a big thing here.

I love the deliberate combo of the nori and spring roll wrappers.

Susan, you can substitute rice or spring roll wrappers.

I have looked for egg roll wrappers in multiple stores and have never been able to find them.

Hi Kay, I don't personally have any gluten free recipes for egg roll wrappers, but I did find this recipe for egg roll wrappers https://glutenfreeonashoestring.com/gluten-free-won-ton-wrappers/ or this one here: http://www.imglutenfree.com/gluten-free-egg-rolls/.

The mixture should be well combined to make it easy to spread onto the egg roll wrappers.

They were at a restaurant where they made cannelloni and instead of spending all the time stuffing the tubes they used egg roll wrappers instead.

In a nice twist they use egg roll wrappers so you're getting a nice fusion of Asian style cuisine, but loaded up with some good ol' American favorites.

I make a spring roll salad that is really tasty because I don't like using those weird spring roll wrappers:) Thanks for sharing another mouth - watering recipe!

** If using the spring roll wrappers, soften in warm water.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the egg roll wrappers.

1 Package Spring Roll Wrappers (round) * will need a large bowl of warm water to soften prior to wrapping

- While the shrimp cool, soften the Spring Roll Wrappers in the warm water, transfer to a plate (one at a time).

Wrap them in egg roll wrappers.

I bought some egg roll wrappers the last time I was at the Japanese grocery store, so egg rolls and Tony's fried rice made the menu.

Note to vegans: Most egg roll wrappers are made with cornstarch, flour and water, but some contain eggs.