Ingredients |
Filling: White Meat Chicken, Cabbage, Celery, Carrots, Sugar, Salt, Natural Flavor, Garlic Powder, Natural Spice, Yeast Extract, Soybean Oil, Onion, Textured Vegetable Protein, Sesame Oil.
Crust: Wheat Flour, Water, Soybean Oil, Salt, Vegetable Shortening (Partially Hydrogenated Soybean Oil), Soy Lecithin, Eggs, Calcium Propionate, Cornstarch.
Sauce: Water, Sugar, Apple Cider Vinegar, Tomato Paste, Cornstarch, Distilled White Vinegar, Pineapple Juice Concentrate, Salt, Lemon Juice Concentrate, Citric Acid.
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Directions |
Keep frozen.
Heating Instructions:
Remove product from packaging.
Product will be hot after heating, allow product to cool for 1-2 minutes before eating.
Thaw sauce in warm water for a minimum of 1-2 minutes.
1. Conventional Oven (Preferred method for best results):
Preheat oven to 450°F. Line cookie sheet with foil.
Frozen: Bake egg rolls on a cookie sheet 12-15 minutes, turning over once to reach an internal temperature of 165°F.
Thawed: Bake egg rolls on a cookie sheet 8-10 minutes, turning over once to reach an internal temperature of 165°F.
2. Pan/Deep fry: For best results partially thaw egg rolls first. Preheat oil to 350°F. Fry egg rolls for 4-5 minutes or until they reach an internal temperature of 165°F. If egg rolls are thawed completely, reduce cooking time to 3-4 minutes.
3. Microwave Oven (For soft and tender egg rolls):
Instructions based on 1100-watt microwave oven, cooking times based on one egg roll and may vary.
Frozen: 2 Minutes on high power, turning over once to reach an internal temperature of 165°F.
Thawed: 1 Minute on high power, turning over once to reach an internal temperature of 165°F.
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