Nasoya, Wonton Skins, 12 Ounce

Great with my cooking

These are amazing! I use them to make pan fried/steamed Gyozas with various types of fillings (Chicken, Ground Turkey, etc.) The secret is not to over fill the center of the wrap, so you can close it without breaking it. I put a bit of water in the borders before closing/sealing it. There are also instructions in the package. They are amazing! Totally recommend them!

I tried these Won Ton Wraps in order to make those crispy things you get in Chinese restaurants to put in your egg drop soup. I cut them into strips and deep-fry them in coconut oil for about 2 minutes...they come out perfect, but with a slightly blander flavor than the ones you get in the restaurants. Don't know what the authentic ones are called, but read in Amazon comments that some people were using these.

These are great! Plus non GMO!

Got these to male crab puffs. Seemed to take quite a bit of water to stick the sides closed as the wrap does not want to stick to itself. Overall a decent wrap flavor wise as the wrap crisped up nicely. In one way I was glad the wrap didn't want to stick to itself that easily. Getting them out of the package and separated was a breeze!

I just awared that I have made wrong order. I actually want to buy won ton . But this is won ton wraps

Came quickly and love them.

I’ve literally made thousands of WonTons in my lifetime. It’s a Halloween tradition in my family going all the way back to before I was born. I’ve used every brand of skin/wrap there is - and Nasoya is, by far, the worst. First of all, they’re small. Yes, smaller than every other skin I’ve used - so unless you’re folding a tiny portion of meat, you can’t close them. They are overly fragile and literally fall apart in your hands. They tear easily while folding, leaving holes in the WonTon. They DO NOT seal well, even with egg, which I always use. Then there is the taste and texture - tuff and chewy and bland - not light and crispy like a wrap should be. And before you say, “Well, you used the wrong oil at the wrong temp for the wrong duration...” Nope, nope and nope. I used the same oil in the same quality temp-controlled fryer that I always use with the same method and timing as I have for years. I tried these twice in the last week and had the same result both times. These skins simply suck. Avoid them.