Vegetable Spring Rolls with Soy Ginger Sauce
Bake from frozen. Preheat oven to 375F. Thaw sauce pouch in warm water. Place spring rolls in a single layer on a sheet pan for baking. Place pan on the center oven rack. Bake for about 10 minutes, flip and continue baking for another 10 minutes or until golden brown and crispy. Serve with sauce on the side for dipping.

Vegetable Spring Rolls with Soy Ginger Sauce
Vegetable Spring Rolls: Pastry Wrapper (Wheat Starch, Modified Tapioca Starch, Sticky Rice Powder, Vegetable Oil, Salt, Sugar, Water), Onion, Jicama (Yam Bean), Edamame (Soybean), Carrot, Sweet Potato, Soybean Protein, Cabbage, Wheat Protein, Bamboo Shoot, Sugar, Vegetable Oil (Refined Soybean Oil), Soy Sauce (Water, Wheat, Soybean, Salt), Salt, Pepper.
Contains: Soy, Wheat.
Soy Ginger Sauce: Water, Soy Sauce (Water, Wheat, Soybean, Salt), Suger, Salt, Lemon, Ginger, Honey, Ginger Powder, Lactic Acid, Tapioca Starch, Star Anise.
Contains: Soy, Wheat.