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Crawfish Boudin and Pepper Jack Egg Rolls


Golden brown crawfish egg roll with pepper jack cheese. 100 ct

Cooking Instructions: (Cook product until internal temperature reaches 160° F or higher.)

  • Deep Frying (Preferred Method)
    • Thaw Product
    • Preheat frying oil to 350° F. 
    • Deep fry egg roll for 4-5 minutes.
    • Cool for 3 minutes.
  • Conventional Oven
    • Do not thaw.
    • Preheat oven to 450° F.
    • Bake frozen for 15-20 minutes on baking rack, turning once, until heated through anf golden brown.
    • Cool for 3 minutes.

Ingredients: (contains Shellfish, Milk, Wheat, Yellow #5, MSG)

  • Filling
    • Crawfish Tail Meat, Rice, Water, Yellow Onions, Green Bell Pepper, Red Bell Pepper, Celery, Salt, Crawfish Puree, Crush Tomato, Roux, Butter, Cornstach, Garlic, Cayenne Pepper, Crushed Red Pepper, Crab Boil, Modified Palm Oil, Extractive of Paprika, Citric Acid, Natural Flavor, Monosodium Glutamate, Lemon Juice Concentrate and Sugar, Parsley, Creole Salt, Black Pepper, Thyme Leaves, Bay Leaves.
  • Egg Roll Skin
    • Bleached Wheat Flour, Water, Corn Starch, Salt, Ascorbic Acid & Citric Acid, Potassium Sorbate, FD&C Yellow #5 & #6.
  • Cheese
    • Pepper Jack Cheese