Chung's Egg Rolls, Chicken, Mini
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Cooking instructions
Bake: 1. Conventional oven: (Preferred method for best results) Preheat oven to 350 degrees 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 degrees F. Thawed: Bake egg rolls on a cookie sheet 8-10 minutes, turning over once to reach an internal temperature of 165 degrees F. Deep Fry: 2. Pan/Deep fry: For best results partially thaw egg rolls first. Preheat oil to 350 degrees 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. Microwave: 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 degrees F. Thawed: 1 minute on high power, turning over once to reach an internal temperature of 165 degrees F. Keep frozen.
Ingredients
Filling: White Meat Chicken, Cabbage, Carrots, Celery, Seasoning (Sugar, Salt, Natural Flavor, Garlic Powder, Natural Spice, Yeast Extract), Soybean and/or Cottonseed Oils, Cornstarch, Textured Vegetable Protein, Onions, Sesame Oil (Soybean Oil, Sesame Oil), Natural Flavor Enhancer (Natural Flavor, Maltodextrin). Crust: Wheat Flour, Water, Soybean and/or Cottonseed Oils, Enriched Yellow Corn Flour (Corn Flour, Niacin, Iron, Thiamine, Riboflavin, Folic Acid), Sugar, Cornstarch, Salt, All Purpose Shortening (Soybean Oil, Hydrogenated Soybean Oil, Hydrogenated Cottonseed Oil), Soy Lecithin, Eggs, Calcium Propionate, Baking Powder (Monocalcium Phosphate, Sodium Bicarbonate, 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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