Wrapper: Enriched Flour and Enriched Durum Flour (Wheat Flour, Malted Barley Flour, Mack Reduced Iron, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Contains 2% or Less of: Salt, Yellow Corn Flour, Eggs, Vegetable Oil, (Cottonseed and/or Canola Oil), Wheat Gluten, Sugar, Leavening (Sodium Acid Pyrophosphate, Baking Soda), Dextrose, Annatto (Color); Filling: Cream Cheese (Cultured Pasteurized Milk and Cream, Salt, Carob Bean Gum, Guar Gum), Rock Crab, Bell Peppers, Onion, Whole Milk (Vitamin D3 Added), Water, Carrots, White Rice, Modified Food Starch, Sugar, Contains 2% or Less of: Salt, Soy Sauce (Wheat, Soybeans, Salt), Dried Garlic, Worcestershire Sauce (Vinegar, Molasses, Water, Corn Syrup, Salt, Caramel Color, Sugar, Spices, Anchovies, Natural Flavor (Contains Soy), Tamarind), Maltodextrin, Spice, Xanthan Gum, Fried in Vegetable Oil (Cottonseed and/or Canola Oil), Sweet Chiu Sauce Sugar, Water, Chili Peppers, Vinegar, Salt, Contains 2% or Less of: Dried Garlic, Modified Food Starch, Xanthan Gum, Oleoresin Paprika, Guar Gum, Natural Flavor.
For Best Results: Conventional Oven: Preheat to 425 degrees F. 1. Remove rangoons from carton and inner wrapper. 2. Place rangoons on a foil lined baking tray. 3. Heat for 11 to 12 minutes. Turn product over half way through heating. 4. Let stand 2 minutes before serving. (Caution: Tray and product will be hot). Air Fryer: Preheat fryer to 350 degrees F. 1. Remove rangoons from carton and inner wrapper. 2. Place rangoons in fryer basket. 3. Heat for 7 to 8 minutes. Turn product over half way through heating. 4. Let stand 2 minutes before serving. Caution: Product will be hot! Place sauce packet(s) in lukewarm water until thawed. For food safety and quality heat before eating to an internal temperature of 170 degrees F. Prepare from frozen state. Appliances vary, adjust time and temperature accordingly. Refrigerate or discard any unused portions. Keep frozen.