Wrappitizers Time!

I was finally able to host my Nasoya Wrappy Hour party this past Sunday.  After a couple of date changes, we finally got our act together.  Sort of.  I had a hard time finding the wrappers at my area Publix. I considered changing the date again, but with the holiday parties approaching, I knew that I would not be able to reschedule for any time before 2011.  I finally hit Winn Dixie at the suggestion of @Nasoya on Twitter.  This saved me a 45 minute drive to Whole Foods. Forget the fact that Winn Dixie only had TWO packages of egg roll wrappers available in stock.  I snatched them up and made my way to the register with my handy dandy coupons.  While waiting in line at the register, I notice the "use by date" on one package was Dec11.  Um, no.  One package would have to do.  Fortunately, we were only a total of 6 including myself.  I cant believe how much I got out of one package! I made 10 chicken empanadas. 6 spinach artichoke egg rolls, 12 mini dessert cups and made chips with the left overs! I had also made my famous cranberry & feta salad, so nobody would go away hungry.

 Chicken Filling

 Chicken Empanadas

There are a couple of things that I learned.  Number one being that I can never get a job as an egg roll roller. My "egg rolls" looked nothing like your regular egg rolls!  I also learned that I loved the presses that Nasoya sent me! They are so easy to use! Since I can't be an "egg roll roller" maybe I can survive as an empanada maker!

One last lesson  learned, is that I must remind my female guests that I would like to take and post pictures.  I must do this not only when I invite, but also several times before the event including the day of said event. That way they can be totally primped and made-up and allow me to take and post pictures! Geez! Even after a couple of sangrias, they were unwilling models.

We did have a great time and they enjoyed the food. Each of my guests left with a recipe pamphlet, an apron and coupons for free product and $ off.  If it weren't for the party poopers, my photos would be more interesting. But whatever. We'll be getting together again in January, and I want to make the crab rangoons.  There are wrapping instructions on the Nasoya website.  Maybe with a little practice my rolling skills will improve.

 Getting ready to roll

 Spinach Artichoke Filling

 Spinach Artichoke Egg Roll, Chicken Empanada, Nutella & Whipped Cream Dessert Cup

I baked everything because I do not like frying inside the house. Plus it is healthier.  Although everything toasted up quite nicely, I believe that the wrappers would have a nicer texture when fried. All in all, I really liked the wrappers.  The price is great.  I just wish that my Publix will actually carry them soon.  I also really want to try the Nayonaise. I see a trip to Whole Foods in my future.

***To help defray the cost of the party, I am being provided with products, coupons and a gift card by Nasoya®. All opinions expressed are strictly my own. Please refer to my disclosure policy***

Nasoya® Wrappy Hour!

It's almost time for my Nayosa® Wrappy Hour Party! I had to move the date from the 4th to the 5th to accommodate my guests. But the party is on! I just received my party box today. I can't believe how generous they were with the supplies! Just look at all my stuff!

The box included the following:

~ Recipe booklets
~ A bottle of Honey Ginger Soy Sauce
~ A jar of Marinara sauce
~ Dough presses
~ Wrappy Hour napkins and aprons
~ 6 cute bamboo appetizer plates
~ 12 coupons for free Nasoya products
~ PLUS a $25 AMEX gift card for other supplies!

Thanks Nasoya®!  I'm sure that we will have a great party! In the meantime, here is the recipe for the Hazelnut-Choc Wontons that I am planning on making.

• 16 Nasoya® wonton wraps (you can use raviolis or egg roll too!)
• 1 egg, beaten to blend
• 1 cup chocolate-hazelnut spread (I LOVE Nutella)
• Vegetable oil, for frying
• Nonstick vegetable oil spray
• Powdered sugar, for dusting

Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.
Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)

YUMMY!


***To help defray the cost of the party, I am being provided with products, coupons and a gift card by Nasoya®. All opinions expressed are strictly my own. Please refer to my disclosure policy***