PURPOSE: To provide a room temperature-preservable eggroll food package freed from problems of blackening or browning of eggrolls when they are made into canned foods or retort pouch foods.

CONSTITUTION: The food package can be obtained by putting eggrolls made from eggs into a heat-resistant container and sealed therein followed by hot sterilization at least equivalent to 120°C for 4min. A chelating agent such as sodium pyrophosphate should be incorporated as an ingredient for the eggrolls. As sweetening agent, e.g. sorbit is used to suppress developing Maillard reaction in the eggrolls. With this method, tasty eggrolls with such color tone and palate feel as to be for newly made ones can easily be provided as an articles of side dishes for common lunch.