There are 380 calories in one serve of H-E-B Sushiya Cream Cheese Rangoon, 4 ct. Use the Nutrition Facts table below to see calories and nutrient values for per 100 gram and other weight quantities.
Nutrition Facts
Amount Per Selected Weight
-
Calories
270
-
Total Fat (g)
10 -
Saturated Fat (g)
5 -
Kilojoules
1130 -
Sodium (mg)
752 -
Alcohol (g)
0 -
Cholesterol (mg)
28 -
Total Carbohydrate (g)
41 -
Dietary Fiber (g)
0 -
Sugars (g)
23 -
Protein (g)
6
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Food Details
One serve of H-E-B Sushiya Cream Cheese Rangoon, 4 ct is 4 pieces (141 grams) and contains 380 calories, 14g fat, 58g carbohydrates, and 8 grams of protein.
These crispy rangoons are filled cream cheese are hand made right in Houston, Texas. We serve them up with a sweet chili sauce. Pick a pack up for a quick snack or for the perfect addition to your sushi night.
H-E-B Sushiya Cream Cheese Rangoon, 4 ct Ingredients
CREAM CHEESE RANGOON (WONTON WRAPPERS [WHEAT FLOUR WATER, CORN STARCH, SALT], CREAM CHEESE [PASTEURIZED CULTURED MILK AND CREAM, SALT, STABILIZERS {XANTHAN AND/OR CAROB BEAN AND OR GUAR GUMS}], TEXTURED SOY FLOUR, GREEN ONION, LESS THAN 2% OF: WORCESTERSHIRE SAUCE [DISTILLED WHITE VINEGAR, MOLASSES, SUGAR, WATER, SALT, ONIONS, ANCHOVIES, GARLIC, CLOVES, TAMARIND EXTRACT, NATURAL FLAVORINGS, CHILI PEPPER EXTRACT], SUGAR, MODIFIED CORN STARCH, SALT, GARLIC POWDER, BLACK PEPPER, YEAST EXTRACT), SWEET CHILI SAUCE (CHILI SAUCE [SUGAR, WATER, PICKLED RED CHILI, VINEGAR, GARLIC, SALT, XANTHAN GUM], TURNIP, CARROT).
Other Info
H-E-B Sushiya Cream Cheese Rangoon, 4 ct has 1 (With sauce) servings per pack. TWO PIECE CONTAINER WITH PRINTED LABEL. INSIDE CONTAINS 2OZ SWEET CHILI SAUCE. BEST FLAVOR WHEN EATEN ON DAY OF PURCHASE. Heating Instructions: Oven: Remove lid and sauce cup. Place tray in oven at 400˚F for 15 minutes. Microwave: Remove lid and sauce cup. Heat in microwave for 1 – 2 minutes.
KEEP REFRIGERATED PERISHABLE COOKED PRODUCT Contains: WHEAT, MILK, SOY, ANCHOVY MANUFACTURED IN A FACILITY THAT PROCESSES EGG, SESAME, PEANUTS, TREE NUTS, SHELLFISH, FISH ROE
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