Pork & Leek Bun For Pan-Fry Dried Shrimp Added

Item #: 1-71111


Pork, Leek, Soaked Vermicelli (water, peas, corn starch, green mung bean), Water, Onion, Green Onion, Less than 2% of Dried Shrimp (shrimp, salt), Salt, Ginger, Garlic Powder, Monosodium Glutamate, Corn Starch, Sesame Oil, Sugar, White Pepper.


Enriched Wheat Flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Water, Less than 2% of Lard (lard, BHT, citric acid), Baking Powder [sodium bicarbonate, sodium aluminum phosphate, hydrogenated vegetable oil (contains one or more of the following hydrogenated oils: soybean oil, palm oil, cottonseed oil), palm oil], Salt, Tapioca Starch, Sodium Metabisulfite.


Shrimp, Wheat.

Must be Cooked to an Internal Temperature of 165°F as Measured by Use of a Thermometer.

  1. Place 1-1/2 tablespoon of cooking oil in nonstick skillet.
  2. Place 12 pieces frozen buns in skillet (1/2” apart), add 1-1/2cup of water and cover. Cook for approximately 13-15 minutes, or until water is almost gone over high heat.
  3. Continue to cook buns over medium for 3 minutes or until the water is completely absorbed and the bottoms are golden brown.
  4. Serve buns with rice vinegar or soy sauce.
    *Individual ranges vary in power, these instructions are guidelines only.



20 oz x 12 bags / case

Net Weight per case

15.5 lb

Case Dimensions

18” x 12.5” x 7.25”