Imperial Pork

Chả Gìo Thịt Heo

Imperial Pork

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Experience Mama La’s Imperial Pork Egg Rolls made with real pork wrapped in a light, paper-thin wrapper that fries up to a crispy crunch. Serve them with your favorite Asian dish, as a tantalizing appetizer or convenient snack any time of day!

Incredients: Ground Pork, Spring Roll Shells (Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Salt, Soybean Oil, less than 0.5% of Leavening (Sodium Metaphosphate, Sodium Carbonate, Potassium Carbonate, Sodium Polyphosphate, Sodium Phosphate, Sodium Pyrophosphate), Mono-And Diglycerides, Polysorbate 60, Soy Lecithin, Acetic Acid, Sodium Benzoate, Citric Acid, Propyl Gallate), Jicama, Yellow Onion, Vermicelli (Peas, Corn Starch, Green Beans, Water), Black Fungus, Sugar, Seasoning (Dextrose, Salt, Disodium Inosinate), Sesame Oil, Peeled Garlic, Water, All-Purpose H and R Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin, Mononitrate, Riboflavin), Black Pepper, Egg (Whole Eggs, Citric Acid (to preserve color, 0.15% Water added as a carrier for Citric Acid), Salt, Baking Powder (Corn Starch, Sodium Bicarbonate, Sodium Aluminum Sulfate, Monocalcium Phosphate)

Allergen Information: Wheat, Soy, Egg.

Add oil to a pot or wok (enough to cover egg rolls). Preheat oil to 330 degrees F and maintain current temperature for 5 to 7 minutes. Carefully add frozen egg rolls into heated oil slowly. Fry egg rolls for 8 to 9 minutes or until golden brown (internal temperature of egg rolls must reach at least 165 degrees F).Remove egg rolls from hot oil, let cool and serve.

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    Mama La’s Imperial Shrimp and Pork Egg Rolls combine the deliciousness of succulent pork with real shrimp, jicama, yellow onion and Vermicelli in a golden brown crispy wrapper. Easy to fry in a wok or skillet, our egg rolls make a mouthwatering snack, appetizer or quick and easy meal any time of the day.