Description

Van Lang marinates and roasts the duck breast, then combines it with leafy Napa cabbage, julienned green onions, Asian herbs and spices inside a thin and crispy spring roll skin. Quantity: 1 oz. pieces, 200/case (2 packs of 100). Prep. Method: Deep fry from frozen in 350F oil for 3-5 minutes or until golden brown and temperature reaches 165F.