Spring Rolls, Vegetable Number of servings: 2
Ingredients: Filling: Cabbage, Carrots, Textured Vegetable Protein, Mung Bean Vermicelli (Mung Bean Starch, Green Pea Starch), Onion, Shitake Mushrooms, Celery, Palm Oil, Soy Sauce (Soy Bean Extract, Salt, Water), Contains 2% or Less of Cane Sugar, Sesame Oil, Garlic Powder, Salt, Cassava Starch, White Pepper, Flavor Enhancer (Disodium Guanylate, Disodium Inosinate). Crust: Unbleached Wheat Flour, Water, Palm Oil, Salt. Sauce: Water, Cane Sugar, Pineapple Juice Concentrate, Tomato Paste, Contains Less than 2% of Lemon Juice, Modified Corn Starch, Citric Acid, Xanthan Gum, Salt, Rice Vinegar Contains: Soybeans, Wheat, Sesame, Corn, Celery
Directions for use: Heating Instructions: Important, keep frozen until used, do not thaw spring rolls. Remove spring rolls and sauce packets from packaging. Product will be hot after heating allow product to cool for 1-2 minutes before eating. Thaw sauce packet in warm water for a minimum of 1-2 minutes. Conventional Oven: (Preferred method for best results). Preheat oven to 450 degrees F. Place frozen spring rolls on a cookie sheet and bake for 14 minutes, turning over once to reach an internal temperature of 165 degrees F. For crispier skins, spray spring rolls with cooking oil prior to baking. Pan / Deep Fry: Preheat oil to 350 degrees F. Fry spring rolls for 4-5 minutes or until they reach an internal temperature of 165 degrees F. Microwave Oven: Heating instructions based on 1100-watt microwave oven. Power of ovens may vary. Time and power settings should be adjusted for your microwave. For soft and tender spring rolls, heat in microwave oven for 2 minutes or until they reach an internal temperature of 165 degrees F. Keep frozen. Storage recommendation: Keep frozen.
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