Source: U.S. Department of Defence
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Chinese Egg Rolls (Baked)
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 APPETIZERS No.B 002 00
CHINESE EGG ROLLS (BAKED)
Yield 100
Portion 1 Egg Roll
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
140 cal
13 g
10 g
5g
50 mg
247 mg
22 mg
Ingredient
Weight
Measure
Issue
EGG ROLLS,CHINESE,FROZEN
18-3/4 lbs
Method
1 Place 50 egg rolls on each sheet pan.
2 Using a convection oven, bake at 350 F. for 20 to 25 minutes or until brown on high fan, closed vent. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
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https://theodora.com/recipies/appetizers/chinese_egg_rolls_baked.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Egg Roll |
| Calories: | 140 cal |
| Carbohydrates: | 13 g |
| Protein: | 10 g |
| Fat: | 5g |
| Cholesterol: | 50 mg |
| Sodium: | 247 mg |
| Calcium: | 22 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| EGG ROLLS,CHINESE,FROZEN | 18-3/4 lbs |
| Method: | |
|
1 Place 50 egg rolls on each sheet pan. 2 Using a convection oven, bake at 350 F. for 20 to 25 minutes or until brown on high fan, closed vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence