- Display 24 Products per page
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VAN LANG, MINI BLUEBERRY CRUMBLE PIE
All-natural mini pie wedges with a classic filling of Blueberry Crumble.
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VAN LANG, MINI TRAVERSE CITY CHERRY PIE
All-natural mini pie wedges with the classic filling Traverse City Cherry.
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VAN-LANG, ADOBO PINEAPPLE CARNITAS FLATBREAD
Pork carnitas mixed with a pineapple adobo sauce topped with queso fresco and chopped cilantro. .75oz, 200 case count.Preparation Method: Deep fry from frozen in 350F oil for 3-5minutes until golden brown and filling reaches 165F.
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VAN-LANG, ARTICHOKE HEART BEIGNET
Quartered artichoke heart is topped with rich and creamy boursin style cheese, coated in a light batter, then rolled in a mixture of bread crumbs and Parmesan cheese. Preparation Method: Deep fry for 2-3 minutes in 350F oil.
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VAN-LANG, BACON WRAPPED SHRIMP
Succulent scallops wrapped in bacon and accented with a bit of parmesan cheese for added texture and flavor.
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VAN-LANG, BEEF SKEWER
Tender pieces of premium beef are the stars of this delicious satay hors d’oeuvre on 6 bamboo skewers. Preparation Method: Bake from frozen in 350F oven until meat temp. reaches 165F.
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VAN-LANG, BEEF WELLINGTON
Van Lang uses only juicy chunks of beef tenderloin in this most traditional Wellington hors d’oeuvre. Customers will recognize the quality.Preparation Method: Bake from frozen in 375-400F oven for 12-15 minutes or until golden brown and filling temperature reaches 165F.
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VAN-LANG, BLUE CHEESE & FIG PIZZA
Luxurious fig preserve and golden caramelized onions blends together on top of hand tossed mini pizza crust and topped with crumbled blue cheese. Preparation Method: Bake at 400F until cheese is melted and golden brown.
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VAN-LANG, CANDIED APPLE PORK BELLY SKEWER
Decadent applewood smoked pork belly and fire-roasted Fuji apples in a rich brown sugar glaze. Preparation Method: Bake from frozen in 375-400°F oven for 8-10 minutes, or until temperature reaches 165°F.
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VAN-LANG, CHICKEN AND WAFFLES
A classic combination of Southern-style buttermilk fried chicken, waffles and a chipotle honey cream. Serve with maple syrup, fruit preserve, or spicy sauce.Case Count: 200 per case. Preparation: Bake.
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VAN-LANG, CHICKEN HIBACHI SKEWER
Thin, seasoned strips of chicken breast wrapped around crunchy bell peppers and mozzarella cheese.Case Count: 200 per case. Preparation: Bake.
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VAN-LANG, CHICKEN QUESADILLA CONE
Tender pieces of chicken and vegetables are mixed in perfect proportion with cheeses and beans, presented in an easy-to-handle cone shape. Preparation Method: Bake quesadilla in 350 degree F oven until filling reaches 165 degrees F and crust is crispy and light brown color.
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VAN-LANG, CHICKEN SKEWER
Chicken satay is the one most people recognize; ours is made with tender, juicy chicken and authentic seasonings. Watch it disappear. Preparation Method: Bake from frozen in 350F oven until meat temperature reaches 165F.
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VAN-LANG, COCONUT SHRIMP
Here’s something different! Van Lang’s seasoned butterflied tiger shrimp are lightly battered and rolled into an exciting mixture of sweet coconut flakes and panko bread crumbs.Preparation Method: Deep fry frozen shrimp in 350 degree F oil to get light brown coat, then finish cooking in a 350 degree F oven for 3-5 minutes.
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VAN-LANG, COZY SHRIMP ROLL
Seasoned whole tiger shrimp, a touch of ground pork, Asian herbs and spices are rolled into a crispy, thin spring roll skin. Colorful shrimp tail peeking out makes a dramatic presentation!Preparation Method: Deep fry from frozen in 350F oil for 3-5 minutes until golden brown and filling temperature reaches 165F.
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VAN-LANG, CUBAN CIGAR SPRING ROLLS
The traditional flavors of a Cuban sandwich wrapped in our crispy springroll skin- ham, pork, swiss, mustard and tangy dill pickles.Preparation Method: Deep fry from frozen in 350F oil for 3-5minutes until golden brown and filling reaches 165F.
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VAN-LANG, FIERY PEACH BBQ BRISKET
Beef brisket drenched in a sweet and tangy peach BBQ sauce, wrapped in Applewood smoked bacon and topped with a fiery pickled jalapeno.Case Count: 200 per case. Preparation: Bake.
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VAN-LANG, FIG & BLUE CHEESE FLATBREAD
An indulgent bite combining bleu cheese, sweet imported fig preserve and green onion.Case Count: 200 per case. Preparation: Bake.
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VAN-LANG, GRILLED VEGETABLE VEGAN ENTREE
Zucchini, squash, bell pepper, sundried tomato and mushroom, Italian seasoning, grilled and tucked in puff pastry shell.Preparation Method: Bake in 350 degree F oven for 15-17 minutes
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VAN-LANG, HONEY CHICKEN SRIRACHA MEATBALLS
Asian chicken meatball boldly seasoned & glazed with sriracha and honey. Preparation Method: Bake from frozen in 375-400°F oven for 8-10 minutes, or until temperature reaches 165°F.
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VAN-LANG, NASHVILLE HOT CHICKEN
Buttermilk fried chicken glazed with spicy cayenne chili oil paired with a cool dill pickle crema.Case Count: 200 per case. Preparation: Bake.
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VAN-LANG, PEKING DUCK ROLL
Van Lang marinates and roasts duck breast, then combines it with leafy Napa cabbage, julienned green onions and Asian herbs and spices inside a thin and crispy spring roll skin. Preparation Method: Deep fry spring rolls until golden and crispy to the touch; 4-6 min.
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VAN-LANG, PORTABELLO PUFF
Assorted wild mushrooms, goat cheese and spices inside a flaky pastry puff. Preparation Method: Bake from frozen in 350F oven until golden brown and heated through.
