Apple Cinnamon Rolls made with Nasoya Egg Roll Wraps
If you ever need to make a quick and easy apple pie/turnover/roll, try making them with egg roll wraps!
Daria, of 360 Public Relations, was kind enough to send me some coupons to try some Nasoya products. Thanks, Daria!
After browsing through some of the recipes on the Nasoya website, I decided to make some
Apple Cinnamon Rolls with Nasoya Egg Roll Wraps.
There’s a helpful tutorial on the back, just what I needed for this recipe 
Add apple pie filling to center of wrap, then fold up one side
Then two
And then roll it up
Bake for 5-7 minutes.
Now, the instructions said to bake until golden brown, but after 7 minutes the egg roll wraps still looked uncooked and a bit “floury.” So I brushed them with a bit of melted butter and put them back in for a couple minutes so that they would brown a little. (This differed slightly from the recipe, in that the directions said to take them out of the oven and then add melted butter and spices…and that was it, so I don’t think you were supposed to bake them again).
With some cinnamon and nutmeg on top
And 3 mini scoops of ice cream on the side (used a cookie scoop since I couldn’t find the ice cream scoop)
The apple cinnamon rolls tasted good since the apple pie filling was nice and hot and the cinnamon and nutmeg on top gave it a nice flavor. However, the egg roll wraps didn’t taste exactly cooked for some reason – maybe because they are a little thicker than, say, phyllo dough? It just didn’t taste as pastry-like as I was expecting. Also, since I had baked the apple cinnamon rolls a couple minutes longer than you are supposed to, they were a little crisp on the edges and, although softer in the center, still a little “tough.” Maybe I would try adding the melted butter a little sooner next time and see if that helps.
I did love how simple the apple cinnamon rolls were to make. It seems easier than using something like phyllo dough, which is easy to tear and you also have to make sure to keep each sheet moist so it won’t dry out. The Nasoya Egg Roll Wraps are thick enough that you can easily pull each one apart without worrying about any of them ripping.
I am really glad I tried the Nasoya Egg Roll Wraps since they are so easy to use and you can basically make anything with them. I think they would taste good with maybe a hazelnut spread and some shredded coconut on top. Maybe I would put it in a skillet and see how that turns out? I still have some egg roll wraps left so I might also try making something more savory with them – maybe lasagna rolls? Whatever I decide to try, I like knowing that the Nasoya Egg Roll Wraps will make for a quick and easy recipe!
December 16th, 2011 at 2:41 pm
[...] for Apple Cinnamon rolls is posted here, while reviews for Parmigiana Tofu and Peanut Butter Cookies will be posted in the following [...]