Vegetable Spring Rolls

Vegetable Spring Roll Ingredients: 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.

Contains: Soy, Wheat

Soy Ginger Sauce: Water, soy sauce (water, salt, wheat, soybean), sugar, salt, lime, ginger, ginger powder, acetic acid, tapioca starch, star anise.

Contains: Soy, Wheat

Product of Vietnam

Heating Instructions

To Bake: Bake at 375°F for about 20 minutes, flipping halfway through.

To Air Fry: Heat at 375°F for 8 minutes, flipping halfway through.

Vegetable Spring Rolls are heated when golden brown and crispy.

Defrost sauce packets by running under cool water. Since cooking equipment varies, cooking times are approximate. This product is pre-cooked; for best results, keep frozen until ready to heat.

Nutrition Facts

Servings Per Container:
About 12

Serving Size:
About 4 spring rolls w/ sauce (113g)

Calories:
290

Nutrients:
Total Fat: 10g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 520mg
Total Carbohydrate: 32g
Dietary Fiber: 5g
Total Sugars: 9g
Includes 3g Added Sugars

Protein: 7g

Vitamins & Minerals:
Vitamin D: 0mcg
Calcium: 30mg
Iron: 1mg
Potassium: 170mg

Percent Daily Values (DV) are based on a 2,000-calorie diet.