Vegetable Spring Rolls

Vegetable spring rolls: pastry wrapper (water, wheat Flour, vegetable oil (highly refined soybean oil), salt),
Jícama (yam bean), edamame (soybean), carrot, cabbage, sweet potato, wheat protein, soybean protein, bamboo
Shoot, onion, leek, soy sauce (water, wheat, soybean, salt), Vegetable oil (highly refined soybean oil), sugar, salt, pepper

Soy ginger sauce: water, soy sauce (water, wheat, soybean, salt), sugar, salt, lemon, ginger, honey,ginger powder, acetic acid, tapioca starch, star anise

Oven Bake

• Preheat oven to 375° F.
• Place in a single layer on a sheet pan for baking.
• Place pan on the center oven rack.
• Bake for about 10 minutes on each side.
• Spring rolls are heated when golden brown and crispy.
• Thaw sauce pouch in warm water.

Deep Fry

• Deep fry at 375° F for 3 minutes or until golden brown and crispy.

Calories:290
Total Fat:10 g
Cholesterol:0 mg
Sodium:440 mg
Total Carbohydrate:32 g
Protein:7 g