Gluten-Free. INGREDIENTS: Water, Konjac Powder, Modified Potato Starch, Carrot, Pea, Agaric, Water Chestnut, Burdock, Brown Sugar, Sea Salt, Curdlan Gum, Yeast Extract Powder, Soybean Protein Hydrolysate, Shiitake Extract, Cabbage Extract, Seaweed Juice, Calcium Hydroxide, Tofu Skin. COOKING SUGGESTIONS FOR DEEP FRY: Heat vegetable oil (approximately 350 degrees) in a wok. Prepare a batter using prepackaged tempura mix found at your local supermarket. Dip the vegan shrimp rolls into the tempura mix and make sure they are completely coated on both sides. Carefully put the vegan shrimp rolls into the wok and fry them until golden brown. Remove from the wok and drain excess oil with a paper towel. Serve with sweet add sour sauce! FOR OVEN: Preheat the oven to 350F. Line the shrimp rolls side by side on a baking pan with a little oil. Bake in the oven for about 30 minutes or until slightly golden brown. Feel free to flip the scallops to bake the other side. Serve with dipping sauce as desired and enjoy!
