Filling: Cabbage, Carrot, Shrimp, Scallion, Ginger, Garlic, Contains Less than 2% of (Red Pepper Chili Flake, Cilantro, Salt, Black Pepper, Yeast Extract, Evaporated Cane Syrup, Corn Starch). 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.
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. Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
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