- Display 30 Products per page
-
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.
-
VAN-LANG, BACON WRAPPED SHRIMP
Succulent scallops wrapped in bacon and accented with a bit of parmesan cheese for added texture and flavor.
-
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.
-
VAN-LANG, VEGETABLE SPRINGROLL
Bean thread, carrots, cabbages, onions, peas and bamboo shoots are seasoned with Asian spices and hand wrapped in our authentic spring roll skin. Preparation Method: Deep fry spring rolls until golden brown and crispy to the touch; approximately 4-6 minutes.
-
VAN-LANG, SAUSAGE PIZZA
A traditional gourmet pizza treat, topped with spicy sausage on a miniature hand tossed crust. A treated enjoyed by all. Preparation Method: Bake single layers at 400F until cheese is melted and golden brown.
-
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.
-
ASPARAGUS & ASIAGO PHYLLO ROLL, VAN LANG
Fresh asparagus is layered with Asiago cheese and spices and gently rolled in phyllo with a parmesan-panko crust.
-
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.
-
SAVEUR DE LA TERRE, ESCARGOT BURGUNDY
These tender Burgundy Escargot are fully cooked and need only to be warmed in a sauce such a sweet butter with finely chopped shallot, garlic, and dry white wine. Bon Appetit!
-
VAN-LANG, SCALLOP WRAPPED IN BACON
Premium scallops, crunchy bread crumbs, are encircled with lean bacon to impress and delight customers. Preparation Method: Bakein 400F oven for 15-20 minutes until bacon is crisp and scallop temperature reaches 165 degrees F.
-
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.
-
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.
-
COCONUT CHICKEN TENDERS, VAN LANG
Juicy chicken tenders coated in a mixture of panko and coconut and baked to crisp perfection. Serve alongside passed hors d’oeuvres or put on the kid’s menu for a crowd pleaser!
-
BACON AND CHEESE QUICHE, VAN LANG
This airy and delicious quiche is filled with Monterey cheese and crispy Applewood bacon. Delicious as a passed hors d’oeuvres or as a part of a breakfast buffet.
-
VAN-LANG, PREMIUM VEGETABLE POTSTICKERS
Traditional hand-pleated dumplings filled with mushrooms, tofu, spinach, cabbage, onions, water chestnut & carrots.Case Count: 200 per case. Preparation: Steam.
-
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
-
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.
-
TRUFFLE MUSHROOM RISOTTO PHYLLO, VAN LANG
A savory blend of truffle scented mushroom and parmesan risotto tucked inside a bite sized phyllo dough bundle.
-
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).
-
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.
-
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.