Arby’s Southwest Egg Rolls
Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid, Enzyme), Natural Chicken, Water, Enriched Durum Flour (Durum Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Black Beans, Corn, Red Bell Pepper, Monterey Jack Cheese (Cultured Pasteurized Milk, Salt, Enzymes, Cellulose Powder Added To Prevent Caking), Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto [Vegetable Color]), Spinach, Seasoning (Spices, Dehydrated Garlic, Dehydrated Onion, Salt, Yellow Corn Flour, Citric Acid, Silicon Dioxide As An Anticaking Agent (Less than 2%), Sugar, Salt, Jalapeno Peppers (Jalapeno Peppers, Water, Vinegar, Salt, Trace of Calcium Chloride and Sodium Benzoate [As a Preservative]), Dried Whole Eggs, Cottonseed Oil, Wheat Protein, Modified Corn Starch, Cilantro, Sodium Benzoate.
One Response to “Arby’s Southwest Egg Rolls”
January 21st, 2009 at 9:13 pm
HOLY SCHMOKES! I SOMEHOW GLOSSED OVER THE “SOUTHWESTERN” PART & ONLY SAW THE “EGGROLL” PART–WHAT A SURPRISE(READ:SHOCK)!! I WAS EXPECTING CHINESE & GOT MEXICAN! I SAW THE RANCH DRESSING & THOUGHT, WHAT? BUT AFTER ONE BITE, MY MOUTH UNDERSTOOD–TO COOL OFF THE JALAPENO! NOW I LIKE MEXICAN FOOD, BUT IT JUST WAS NOT WHAT I WAS EXPECTING…FFFOOOOOOOOOEEEEYYY! I NEED MORE TO DRINK! SOMEBODY SHOULD PUT STANDARDS IN THE FOOD INDUSTRY’S DICTIONARY: EGGROLLS SHOULD ONLY BE FOR ORIENTAL/ASIAN FOOD. MEXICAN/SOUTHWESTERN CUISINE SHOULD USE BURRITOS & OTHER TERMINOLOGY TO DESCRIBE/DESIGNATE THAT FOOD AS MEXICAN, SO PEOPLE LIKE ME WON’T GET CONFUSED. HOW MANY OTHER PEOPLE HAVE MADE THIS MISTAKE?
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