Filling: Cabbage, Yellow Onion, Bean Vermicelli (Green Mung Beans, Water), Carrots, Green Onion, Corn Starch, Sesame Oil, Contains Less than 2% of (Evaporated Cane Syrup, Ginger, Salt, Black Pepper, Yeast Extract, Shiitake Mushrooms). Wrapper: Water, Rice Flour, Contains Less than 2% of (Eggs, Salt, Soy Lecithin). Batter: Water, Rice Flour, Corn Starch, Canola Oil, Eggs, Evaporated Cane Syrup, Baking Powder, Salt, Soybean Oil.
Keep frozen. Cooking Instructions: Bake: Heat oven to 400 degrees F. On a baking sheet, bake egg rolls until golden brown, 20 to 24 minutes, turning every 8 minutes to ensure even browning. Pan Fry: Microwave egg rolls for 30 seconds. In a non-stick pan, heat 1/4 cup canola oil over medium-high. Using tongs, carefully place egg rolls, flat side down, in hot oil. Cook for 10 to 12 minutes, turning the egg rolls throughout to ensure even browning and crispy texture. Note: The internal temperature should be 165 degrees. Serving Suggestion: Enjoy with a side of sweet chili sauce.
Always refer to the actual package for the most accurate information