Pork, Vegetable & Shrimp Egg Roll

Filling	Pork, Cabbage, Shrimp (shrimp, sodium tripolyphosphate, water, salt), Celery, Carrot, Textured Soy Flour, Less than 2% of Onion, Soybean Oil, Water, Soy Sauce (water, wheat, soybeans, salt, sodium benzoate: less than 1/10 of 1% as a preservative), Salt, Sugar, Garlic Powder, Black Pepper, Ginger Powder.
Wrapper	Enriched Wheat Flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Water, Whole Egg Powder, Palm Oil, Vital Wheat Gluten, Salt, Sodium Stearoyl Lactylate, Citric Acid. Dusted with Corn Starch, and Sealed with Modified Corn Starch and Water mixture.
Contains	Shrimp, Soy, Wheat, Egg
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

Deep Fried: 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.