Vegetable Spring Roll

Item #: 1-81315

Filling Cabbage, Onion, Vermicelli (peas, corn starch, green mung bean, water), Celery, Carrot, Soybean Oil, Less than 2% of Textured Soy Flour, Modified Corn Starch, Salt, Sugar, Sesame Oil, White Pepper, Disodium 5'-inosinate, Disodium 5'-guanylate.
Wrapper Enriched Wheat Flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Water, Less than 2% of Salt, Soybean Oil, Leavening (sodium metaphosphate, sodium carbonate, potassium carbonate, sodium polyphosphate, sodium phosphate, sodium pyrophosphate).
Contains Wheat, Soy.
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, wheat, soybeans, salt, sodium benzoate: less than 1/10 of 1% as a preservative).

Contains: Soy, Wheat

Product must be cooked before serving.
Pan Fry:

  1. Microwave 4 rolls for 50 seconds on high (1200 watt microwave oven).
  2. Add 4 rolls and 1/4 cup soybean oil in a pan. Cook for 7.5 minutes on medium. Turn rolls every 30 seconds.

Oven Bake:

  1. Preheat oven to 425°F.
  2. Arrange 7 rolls in a single layer on a baking sheet.
  3. Bake 7 minutes. Turn rolls over and continue to bake 5.5 minutes


Product must be cooked to an internal temperature of 165°F or above as measured by use of a thermometer. Since individual appliances vary in temperature these instructions are guidelines only.

Caution: Product will be hot!

 

Pack 11.7oz x 15 pouches/ case
Net Weight per case 14 lb
Case Dimensions

18" (L) x 12.5"(W) x 7.25" (H)