HEATING INSTRUCTIONS

PRODUCTS

LUMPIA

Sold frozen and raw.

SKILLET / DEEP FRYER

• Add enough cooking oil to a deep pan or deep fryer to reach 2 inches.
• Heat oil to medium-high (370 °F).
• Add 3-4 lumpia rolls, to the oil, making sure to not crowd the pan.
• Cook until the wrappers are golden brown (~4-5 minutes).
• Remove with a slotted spoon and drain on paper towels.

AIR FRYER

• Preheat the air fryer to 400°F.
• Place lumpia rolls in the basket making sure they are not touching; cook in batches if necessary.
• Air fry for 4 minutes.
• Flip the rolls and cook until wrappers are crispy (~4 minutes more).

DUMPLINGS

Sold frozen and raw.

STEAMER

• Bring the water in your steamer, wok, or deep skillet to a boil.
• Place the dumplings into the basket or steam rack about 1-inch apart, giving room to expand.
• Place basket/rack on top of the boiling water and cover.
• Steam for 15-20 minutes until the inside is thoroughly cooked.

SKILLET / DEEP FRYER

• Add enough cooking oil to a deep pan, wok, or deep fryer to reach 2 inches.
• Heat oil to medium-high (370 °F).
• Add 3-4 dumplings, to the oil, making sure to not crowd the pan.
• Cook until the skins are golden brown (~4-5 minutes).
• Remove with a slotted spoon and drain on paper towels.

AIR FRYER

• Preheat the air fryer to 400°F.
• Place dumplings in the basket making sure they are not touching; cook in batches if necessary.
• Air fry for 4 minutes.
• Flip the dumplings and cook until wrappers are crispy (about 4 minutes more).

CRAB RANGOON

Sold frozen and fully cooked.

SKILLET / DEEP FRYER

• Add enough cooking oil to a deep pan, wok, or deep fryer to reach 2 inches
• Heat oil to medium-high (370 °F).
• Add 3-4 rangoons, to the oil, making sure to not crowd the pan.
• Cook until the wrappers are crispy with slight bubbles (~4-5 minutes).
• Remove with a slotted spoon and drain on paper towels.

AIR FRYER

• Preheat the air fryer to 400°F.
• Place rangoons in the basket making sure they are not touching; cook in batches if necessary.
• Air fry for 4 minutes.
• Flip over and cook until wrappers are crispy (~4 minutes more).

COOKING TIPS

Pro tips for the maximum enjoyment of Jo-Rolls!

FRYING

• ‘JO’CIAL DISTANCING: Avoid overcrowding your pan with too many Jo-Rolls.  Cramming too many together lowers the temperature of the oil and causes the wrappers to absorb more oil and get mushy instead of crispy. Cook a few at a time, working in small batches and we promise your patience will be rewarded!
• TEMPERATURE CHECK: When deep-frying, it is best to use a thermometer to monitor the oil temperature. This will avoid burnt rolls (oil is too hot!) or soggy rolls (oil is too cold!). Appease your inner-Goldilocks with Jo-Rolls that are just right by adjusting your burner to keep your oil at 370 °F.
• BE OIL ADVISED: Peanut oil is great for frying since it has a high smoking point and a nice, nutty flavor, but you can also use vegetable, canola, corn, or grapeseed oil. DO NOT use oils like sesame or olive oil!! They may be great candidates for salad dressing (yummy!), but these oils have a low smoking point and result in bad-tasting Jo-Rolls <sadface>. If you are looking for a healthier cooking option, use an air fryer following the instructions above.
• KEEP THE HEAT: Having a Jo-Roll party or feeding a big family? You can keep Jo-Rolls warm in a low-temperature oven while you cook through your batches. Place a cooling rack on a baking sheet and place your Jo-Rolls on top to keep them crispy and ready to eat. If you’re having a big party, remember that we do catering too! 

STEAMING

• PREVENT THE STICK: The traditional way to cook dumplings is in a bamboo steamer in a wok, but we love being unconventional, so a steam rack or pan works fine too. To prevent your dumplings from sticking to your steamer (and for a pretty presentation), line the bottom of your steamer with cabbage leaves before you place your dumplings inside.
• SLOW YOUR BOIL: When steaming dumplings, the water should be simmering enough to generate steam, and NOT at a vigorous boil that bubbles up and touches the dumplings or that all evaporates before the dumplings are done cooking. Always boil the water before you add the rack of dumplings.
• DON’T PEEK: Once you start cooking your dumplings, do not uncover to look inside. This releases steam and causes your temperature to drop, which results in a longer cooking time. We know! It’s SO hard not to peek, but you can do it! We believe in you!
• STEAM IS HOT: We know… we have all done it. You’re hungry. You’re SO ready to eat those delicious dumplings. 20 minutes is starting to feel like 20 hours. The second they’re done cooking, you whip off the lid and get ambushed with a burst of steam straight into your face! The good news is that you can prevent this rather unpleasant experience. When the dumplings are done steaming, remove the steam rack from the pot first. Then carefully uncover your steamer with a wet towel placed on the lid. The hot steam will come rushing out, so wait a few seconds before transferring the dumplings onto a plate to serve.

GALLERY