Frozen Spring Rolls for Portion-Controlled Catering
We supply IQF vegetable spring rolls in the 1.5 oz format, approximately 42.6 g per roll. Twenty pieces per inner pack and ten inner packs make a 200-piece carton for catering portion and stock planning.
Product Details
Frozen Spring Rolls for Portion-Controlled Catering
XMSD supplies IQF frozen vegetable spring rolls for catering programs built around a defined piece count. Each roll is approximately 42.6 g; twenty pieces per inner pack and ten inner packs give 200 pieces per carton.
Plan a catering supply orderProduct and Order Specification
| Product | IQF frozen vegetable spring rolls |
|---|---|
| Origin | China mainland |
| Product form | Rolled vegetable spring rolls |
| Main ingredients | Wheat flour, vegetables, water, sugar and salt |
| Piece weight | 1.5 oz (approximately 42.6 g) |
| Packing count | 20 pieces × 10 inner packs per carton |
| Calculated carton quantity | 200 rolls; approximately 8.52 kg nominal product |
| Processing | IQF frozen |
| Minimum order | 10 tons per order |
| Storage and shelf life | 24 months at -18°C |
| Supply period | All year round |
| Shipment | Sea delivery |
Build the Catering Portion Around the Roll Weight
The 1.5 oz format gives the catering buyer a piece-based ingredient for portion planning. Using the approximate 42.6 g roll weight, a one-roll portion starts with that nominal quantity. Two rolls give approximately 85.2 grams, and three give approximately 127.8 grams before cooking. The portion choice can fit the roll's place on the menu: an appetizer, part of an assorted plate or one component of a larger meal.
Keep the planned number of rolls connected to the dish and the serving arrangement. A portion specification is more useful to a purchasing team when kitchen staff can count the same number for each plate. The nominal weight provides a planning basis; the accepted finished dish is evaluated through the kitchen's own cooking and service routine.
Order and Pick Cartons by Their Piece Count
Twenty rolls per inner pack and ten inner packs per carton give 200 rolls. Multiplying that count by the approximate piece weight gives about 8.52 kilograms of product before packaging. The piece count, inner-pack arrangement and nominal product quantity describe the same purchasing unit.
At two rolls per portion, a full carton covers 100 planned portions before handling loss. A service using one roll per portion plans 200 portions from that count. Staff can pick inner packs for a short service and cartons for a larger event while keeping the same piece-based menu plan. Connect the required portions, the number of inner packs opened and the cartons used during the run. That makes replenishment and case picking practical for a caterer or foodservice distributor.
Match the Vegetable Roll to the Menu Specification
For this vegetable spring roll, keep the ingredient list linked to the accepted menu item and the incoming cartons. The offer is a vegetable spring roll with a rolled form and an IQF frozen processing basis. The product view shows the rolls during frying.
For a catering menu, assess the accepted roll with the dish's accompanying items and the planned presentation. The ingredient and piece identity should stay clear when purchasing changes event quantities or the warehouse supplies a later carton. Maintain the product label and order information with the menu specification so the kitchen receives the same selected offer. Piece count supports portion consistency, while the ingredient identity supports consistency in the dish itself.
Plan Frozen Replenishment for the Catering Program
The supply offer has a ten-ton minimum and sea delivery, with year-round supply. Storage and shelf life are defined for the frozen product at the stated temperature. A catering distributor can connect that supply scale with its forecast, warehouse rotation and customer case-picking needs.
Store the rolls at minus 18 degrees Celsius and use the twenty-four-month frozen shelf-life basis for stock rotation. At receipt, link carton identity and production lot to the storage record, then issue the selected inner-pack quantities to the kitchen or customer. Plan the working stock so the rolls remain protected through frozen handling until the service preparation step. This connects bulk sourcing with a piece-count program that receiving, warehouse and catering staff can all use.
Spring Roll Presentation
Vegetable spring rolls during frying
Order and Export Documentation
For a catering supply order, XMSD coordinates origin and destination-market documentation through its compliance support service. The roll identity, case arrangement and shipment should remain connected to the applicable paperwork. Our certification page presents the company's export-document and COA or testing-document support. These services help import buyers plan the administrative side of a bulk portion-based program.
XMSD certification and document support
Purchasing Questions
How many rolls are packed per carton?
There are twenty rolls per inner pack and ten inner packs per carton, giving two hundred pieces.
What is the nominal weight for a two-roll portion?
Using the approximate piece weight, a two-roll portion is about 85.2 grams before cooking.
What are the main ingredients?
The main ingredients are wheat flour, vegetables, water, sugar and salt.
What are the minimum order and frozen storage basis?
The minimum is ten tons. Store at minus 18 degrees Celsius; the frozen shelf life is twenty-four months.
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Plan your portion-controlled spring roll supply with XMSD.
Send the intended service use, order volume and destination for a focused supply quotation.
Contact XMSDHot Tags: frozen spring rolls, 42.6 g vegetable rolls, portion controlled catering, 200 piece spring roll cartons, frozen hashbrowns, easy hash brown potatoes, breakfast hashbrowns, veggie spring rolls frozen, tasty fresh frozen spring rolls, crispy hash browns
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