Crispy spring rolls filled with white chicken meat, vermicelli noodles, vegetables, ginger, and garlic

Ingredients

CONTAINS: SESAME, SOY, WHEAT.

Cabbage
Onion
Carrot
Chicken
  • FILLING: VERMICELLI NOODLE (SWEET POTATO STARCH), CABBAGE, ONION, CARROT, GROUND CHICKEN BREAST, GREEN ONION, CORN STARCH, SUGAR, CHICKEN BOUILLON (CHICKEN BROTH, SALT, SUGAR, YEAST EXTRACT, CHICKEN FAT, MODIFIED CORN STARCH, CITRIC ACID, NATURAL FLAVOR), SOY SAUCE (WATER, SOYBEANS, WHEAT, SALT, ALCOHOL [TO PRESERVE FRESHNESS]), TOASTED SESAME OIL, SEA SALT, GINGER, GARLIC, ONION POWDER, BLACK PEPPER, GINGER POWDER.
  • WRAPPER: ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SOYBEAN OIL, BAKING SODA, SALT.
  • CONTAINS: SESAME, SOY, WHEAT.

**Internal temperature should be 165°F for at least 15 seconds. These instructions are guidelines only since individual cooking equipment varies in temperature.

Oven
12 minutes
  1. Preheat oven to 400°F
  2. Remove spring rolls from all packaging and place on a lightly greased baking sheet
  3. Bake for 10 minutes; or until cooked through** and the spring rolls are golden brown
  4. Let cool for 2 minutes before serving
Air Fry
10 minutes
  1. Preheat air fryer to 360°F
  2. Remove spring rolls from all packaging and place each spring roll into the Fry Basket
  3. Place the Fry Basket into the Air Fryer
  4. Set timer for 8 minutes @ 360°F degrees**
  5. Turn occasionally during cooking process
  6. Let cool for 2 minutes before serving

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