Today we’d like to introduce you to Tiffany Shurland.
Hi Tiffany, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I was raised in a home where cooking was an expression of love, culture, and togetherness. Both of my grandmothers poured their heart and soul into the kitchen, and my parents are exceptional cooks as well. From an early age, I found myself alongside them—learning, observing, and absorbing the rhythms of home cooking that would later shape my own culinary journey.
My cultural roots are deeply Trinidadian on my father’s side, and I spent countless hours in the kitchen with my grandmother Patricia, learning how to prepare many of our signature dishes. Curry chicken, peas and rice, roti, macaroni pie, salt fish, and more became more than meals—they became memories. Those moments laid the foundation for my lifelong love of cooking.
As the oldest of three siblings, I also discovered creativity and responsibility through preparing meals for my younger brothers and sisters. Even now, I often joke that I sometimes wonder why I didn’t pursue culinary school instead of becoming a mental health professional. Cooking has always been a place of joy and comfort for me.
In 2014, I earned my master’s degree in sociology and criminal justice from Lincoln University of Missouri and relocated to Raleigh, North Carolina, to be closer to my paternal family. After years spent away completing my undergraduate and graduate studies, the move allowed me to reconnect with loved ones and enjoy more shared moments, celebrations, and fellowship. As with many families, food has always been central to our gatherings—especially under the guidance of my grandmother, the matriarch of our family, whose cooking anchors every event.
One dish in particular holds special meaning for me: her shrimp wontons. Made with marinated tiger shrimp, carefully wrapped and cooked to a light, crispy golden brown, they are one of my favorite hors d’oeuvres and a guaranteed hit at every gathering. Those wontons became the inspiration behind what is now NotNow Wontons.
After bringing my grandmother’s shrimp wontons to events and receiving overwhelming encouragement from friends and colleagues, I decided to begin selling them. What started as garlic shrimp wontons quickly grew as demand increased, inspiring me to explore new flavor combinations. From there, the menu expanded to include buffalo chicken wontons, sloppy joe wontons, steak and cheese wontons, mac and cheese wontons, curry chicken wontons, and many more.
As the brand evolved, I introduced a larger handheld favorite—egg rolls. Everyone loves a great egg roll, and I wanted to create something both familiar and unexpected. That inspiration led to unique offerings such as strawberry cheesecake egg rolls, turtle cheesecake egg rolls, the Trini Roll, breakfast egg rolls, and more. Growing up in a Caribbean household, Caribbean flavors remain at the heart of every creation.
NotNow Wontons is proudly individually owned and operated by myself and my adult daughter, Kelis, a biology major at East Carolina University. We are a home-based business, committed to preparing food fresh and with intention. While many have suggested moving to frozen production, I have chosen to keep our offerings freshly made whenever possible, as it reflects the care, passion, and experience I want each customer to enjoy.
Every wonton and egg roll is hand-wrapped with love, positivity, and pride. While freshness remains our priority, we also offer frozen wontons, egg rolls, and specialty meals to support working families with limited time to cook. For us, NotNow Wontons is more than food—it is culture, connection, and a joyful extension of family traditions shared one bite at a time.
Two interesting fun facts about myself in my family: in 2019my father myself, my father’s wife and my younger brother and sister filmed three episodes on family feud season 26. (The Shurland Family)
In 2021 my daughter and I filmed season one of Disney+’s and Hulu’s Best In Dough. This was an amazing opportunity because I was able to show off some of my culinary skills as this was a pizza making competition.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Growing NotNow Wontons has come with its own set of meaningful challenges. As a home-based business, production capacity is naturally limited, requiring careful planning and intentional pacing. Balancing entrepreneurship alongside a full-time career as a mental health professional has also meant operating within limited hours, even as demand continues to grow. With only two employees, the increasing popularity of our products has occasionally stretched our ability to meet orders as quickly as we would like. This growth has required both adaptability and transparency, and I am deeply grateful to clients who extend patience and support as the business continues to evolve.
Can you tell our readers more about what you do and what you think sets you apart from others?
Operating NotNow Wontons is just one facet of my life—I proudly wear many hats. While cooking is one of my deepest passions, serving, supporting, and helping others has always been at the heart of who I am. I hold a Bachelor of Arts in Psychology, a Master of Arts in Sociology and Criminal Justice, and a Master of Philosophy in Forensic Psychology. Long before NotNow Wontons ever came to life, I found my calling in the field of mental health and substance use rehabilitation.
My professional journey began during my undergraduate studies, where I worked as a child support enforcement representative and later as a community support specialist serving adolescents in residential treatment facilities. After earning my master’s degree in 2014, I relocated to North Carolina and continued expanding my work in mental health by entering the Employee Assistance Program (EAP) sector. For more than eleven years, I have served as an EAP counselor and case manager with a private agency, providing emotional and crisis support to employees of both large and small organizations, including some of the nation’s most well-known corporations.
Nearly four years ago, I transitioned from independent counseling into a leadership role as a clinical team lead. This shift has been especially fulfilling, allowing me to grow from supporting individuals directly to mentoring and guiding teams of licensed and unlicensed clinicians as they develop professionally. The work I do is deeply meaningful, and I am grateful for a path that allows me to lead with compassion, purpose, and service—one I wouldn’t change for anything.
Is there a quality that you most attribute to your success?
The quality I believe is most essential to my success is intentional compassion. Whether in my professional work in mental health or through NotNow Wontons, I lead with care, purpose, and a genuine desire to serve others. This compassion shows up in my patience, my commitment to excellence, and my willingness to meet people where they are—clients, colleagues, and customers alike. It allows me to balance multiple roles with integrity while remaining grounded in service, culture, and connection.
Contact Info:
- Instagram: NotNow Wontons
- Facebook: NotNow Wontons
