Dinner with Spring Kitchen vegetable spring rolls
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
FILLING: KOLRABI, JICAMA, CARROT, YELLOW ONION, TOFU, GREEN ONION, TEXTURED VEGETABLE PROTEIN (SOY FLOUR), BEAN THREAD NOODLE (GREEN BEANS, PEAS, WATER), SUGAR, SALT, GARLIC POWDER, BLACK PEPPER. CRUST: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN, RIBOFLAVIN, FOLIC ACID), WATER, SALT, SOYBEAN OIL, SODIUM OF POLYPHOSPHATES, SODIUM CARBONATE, POTASSIUM CARBONATE, MONO AND DIGLYCERIDES, POLYSORBATE 60, SOY LECITHIN, ACETIC ACID, SODIUM BENZOATE, CITRIC ACID, PROPYL GALLATE, WATER.
Spring Kitchen, crusts & dough, serving 80 g, package 5.6 oz/159 g. Ingredients as printed on the label.
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