This disclosure relates to a composition useful for making edible food carriers and food carriers made therefrom. In an aspect, the composition is gluten-free. In an aspect, the composition is higher in protein and lower in carbohydrate than traditional food carriers. In an aspect, the composition contains egg whites. In an aspect, the composition may also contain one or more plant protein ingredients.

This disclosure relates to a composition useful for making edible food carriers and food carriers made therefrom. In an aspect, the composition is gluten-free. In an aspect, the composition is higher in protein and lower in carbohydrate than traditional food carriers. In an aspect, the composition contains egg whites. In an aspect, the composition may also contain one or more plant protein ingredients.

By interposing a batter containing trehalose between a microwave-absorbing heat generator which generates heat with microwave energy and a noodle-strip food, a crisp texture and a freshly pan-fried flavor and aroma can be exhibited by the batter upon microwave cooking.

By interposing a batter containing trehalose between a microwave-absorbing heat generator which generates heat with microwave energy and a noodle-strip food, a crisp texture and a freshly pan-fried flavor and aroma can be exhibited by the batter upon microwave cooking.

The disclosure relates to an egg roll manufacturing process, having the steps of frying the egg roll, then coating the egg roll with a batter; and then chilling the egg roll. The disclosure also relates to an egg roll manufacturing process having the steps of frying the egg roll; then chilling the egg roll; then coating the egg roll with a batter; and then frying the chilled and battered egg roll.

The disclosure relates to an egg roll manufacturing process, having the steps of frying the egg roll, then coating the egg roll with a batter; and then chilling the egg roll. The disclosure also relates to an egg roll manufacturing process having the steps of frying the egg roll; then chilling the egg roll; then coating the egg roll with a batter; and then frying the chilled and battered egg roll.