Crawfish Boudin Egg Rolls

• Deep Fry (Recommended): Thaw first. Fry at 350°F for 4–5 minutes
• Oven: Do not thaw. Bake at 450°F for 15–20 minutes on a rack, turning once

Cook until hot and crisp. Times may vary by appliance.

Ingredients: Crawfish Tail Meat, Enriched Parboiled Rice (Rice, Niacin, Iron, Thiamine Mononitrate, Folic Acid), Water, Yellow Onions, Green Bell Pepper, Red Bell Pepper, Celery, Salt, Crawfish Purée, Crushed Tomato (Tomatoes, Salt, Citric Acid), Roux (Flour, Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Soybean Oil), Butter (Cream, Salt), Cornstarch, Garlic, Cayenne Pepper, Crushed Red Pepper, Crab Boil (Salt, Dextrose, Spices), Modified Palm Oil, Paprika Extract, Citric Acid, Natural Flavor, Monosodium Glutamate, Lemon Juice Concentrate, Sugar, Parsley, Creole Salt, Black Pepper, Thyme, Bay Leaves, Egg Roll Skin (Bleached Wheat Flour, Enriched Flour, Water, Corn Starch, Salt, Ascorbic Acid, Citric Acid, Potassium Sorbate, FD&C Yellow 5 & 6), Pepper Jack Cheese (Milk, Cheese Cultures, Jalapeño, Salt, Enzymes), Powdered Cellulose, Cornstarch, Xanthan Gum.

Sauce Ingredients: Honey, Water, Creole Mustard (Brown Mustard Seed), High Fructose Corn Syrup, Refined Soybean Oil, Sugar, Chili Purée (Aged Cayenne, Red Bell Pepper, Chili de Arbol), Sriracha (Red Jalapeño, Garlic, Ascorbic Acid, Garlic Oil), Salt, Soy Sauce (Soybeans, Wheat), Vinegar, Rice Vinegar, Modified Starch, Spices, Buttermilk Powder, Potassium Sorbate, Dehydrated Red Bell Pepper, Garlic, Onion, Sodium Benzoate, Guar Gum, Xanthan Gum, Titanium Dioxide.

Allergens: Contains Shellfish (Crawfish), Milk, Wheat, Soy, Egg.

• ✅ Keep frozen until ready to cook
• ✅ Do not refreeze after thawing
• ✅ Refrigerate leftovers after cooking