VEGETABLE EGG ROLLS 200 CT
Deep Fry:
1. Preheat oil to 350°F.
2. Deep fry egg roll for 6.5 minutes.
Pan Fry:
1. Defrost egg roll in refrigerator for 12 hours.
2. Add 6 egg rolls and ½ cup soybean oil in a pan. Cook for 7 minutes on medium. Turn egg rolls every 30 seconds.
3. Continue to cook egg rolls for 5 minutes on med low. Turn egg rolls every 30 seconds.
Oven Bake:
1. Preheat 425°F.
2. Arrange 6 frozen egg rolls in a single layer on baking sheet.
3. Cook 7 minutes. Turn egg rolls over and continue to cook 6-7 minutes.
Microwave Oven (1200 watt):
1. Cook 3 frozen egg rolls 2 minutes on high.
| Filling |
Blanched Cabbage, Onion, Vermicelli (peas, corn starch, green mung bean, water), Celery, Blanched Carrot, Less than 2% of Soybean Oil, Textured Soy Flour, Salt, Modified Corn Starch, Sugar, Sesame Oil, Soy Sauce (water, wheat, soybeans, salt, sodium benzoate: less than 1/10 of 1% as a preservative), White Pepper, Disodium 5’- inosinate, Disodium 5’- guanylate. |
|---|---|
| Contains |
Soy, Wheat, Egg Egg rolls are pre-fried in soybean oil |
| Sauce |
Sugar, Water, Ketchup (tomato concentrate, high fructose corn syrup, distilled vinegar, corn syrup, salt, less than 2% of onion powder, garlic powder, natural flavors), Distilled Vinegar, Less than 2% of Modified Corn Starch, Red Color (water, propylene glycol, FD&C red #40), Yellow Color (water, propylene glycol, FD&C yellow #5, sodium benzoate, potassium sorbate), Xanthan Gum, Sodium Benzoate as a preservative, Soy Sauce (water, soybeans, wheat, salt, sodium benzoate: less than 1/10 of 1% as a preservative). |