Gluten Free Vegetable Egg Rolls

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Three gluten free rolls filled with vegetables. Ready to cook.

Ingredients and Instructions

filling: cabbage, yellow onions, 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. CONTAINS: SOY, EGG.

CONVENTIONAL OVEN: From frozen: Pre-heat the oven or toaster oven to 400 degrees. Place the egg rolls on a baking sheet and bake until golden and crisp, 20-24 minutes. STOVETOP: Microwave the egg rolls for 30 seconds. In a nonstick pan, heat 1/4 cup of canola oil over a medium-high heat. Using tongs carefully place the egg rolls, flat side down, in the hot oil. Cook, turning, until golden and crisp, 10-12 minutes.

Additional Details

9.00 Ounces
3 pieces
Dietary preferences:
Dietary preferences:
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