Additional information
Packsize | 200/1 OZ |
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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 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.
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.
Traditional hand-pleated dumplings filled with mushrooms, tofu, spinach, cabbage, onions, water chestnut & carrots.Case Count: 200 per case. Preparation: Steam.
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.
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.