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VAN-LANG, PREMIUM BEEF POTSTICKERS, 200/ CASE
Savory beef, water chestnuts, peas, carrots, onions and Asian spices.
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VAN-LANG, PREMIUM CHICKEN POTSTICKERS, 200/1 OZ
Traditional hand-pleated dumplings filled with mushrooms, tofu, spinach, cabbage, onions, water chestnut & carrots.Case Count: 200 per case. Preparation: Steam.
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VAN-LANG, BACON WRAPPED DATES, 200/1 OZ
Sweet premium dates wrapped in bacon. A traditional tapas dish, perfect as is or served with a sauce.
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KONTOS, PORK SOUVLAKI SKEWERS, 30/5OZ
A very popular Greek fast food consisting of small pieces of seasoned pork on a skewer.
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DIVINA, STUFFED GRAPE LEAVES, DELI CUP
Our traditional (vegan) dolmas are lovingly stuffed with a mix of creamy Arborio rice, onion, mint and dill. We use the most tender, early-harvest grape leaves and wrap/stuff every dolma by hand. Serve with Feta and pita bread or warm in the oven with tomato sauce.
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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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MAMA LA, IMPERIAL PORK EGG ROLL BULK
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 wrapper.
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VAN-LANG, VIETNAMESE MEATBALL SKEWERS
Our version of the classic Vietnamese Nem Nuong pork meatballs seasoned with bell peppers, cilantro and spices on a paddle skewer. Preparation Method: Bake from frozen in 375F oven until meat temperature reaches 165F (about 7-9 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, 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, 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, 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, PREMIUM SHRIMP SHAO MAI
Sweet shrimp, seasoned with green onion and water chestnut and Asian herbs tucked into an open faced steamed dumpling.Preparation Method: Steam frozen Shao Mai for 12 minutes or until filling reaches 160 degrees F.
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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, 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.