Usage
Despite careful filleting, a bone may remain in the chicken.
Preparation: do not thaw the spring rolls before use. Deep fryer (175°C): fry the spring rolls for approx. 6 minutes. Frying pan: heat liquid margarine and/or (olive) oil and fry the spring rolls until they are hot, crispy and golden yellow. Turning regularly.
Ingredients
Ingredients: vegetables (38% white cabbage, 9.5% carrot, 5.1% onion), wheat flour, water, 3.5% chicken leg fillet, dried potato, potato, modified corn starch, salt, sugar, starch (mung bean, potato) , spices, natural flavouring, dextrose, rosemary extract, buffered vinegar (preservative ingredient).
Of which added sugars 0.5g per 100 grams and of which added salt 0.50g per 100 grams
