Vegetables spring rolls
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 177 kcal | 9% |
| Fat | 7.4 g | 11% |
| of which saturates | 0.90 g | 4% |
| Carbohydrate | 23.0 g | 9% |
| of which sugars | 2.1 g | 2% |
| Protein | 3.5 g | 7% |
| Salt | 0.82 g | 14% |
Open Food Facts, ODbL, record updated 25 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin) Beansprouts (13%). Water Carrots (10%) Edamame Soybeans (10%) Water G, Chestnuts (10%) Rapeseed Oil Red Peppers (6%) Cornflour. Cooked Rice Noodles (2%), (Rice Flour Water), Ginger - Red Chillies, Dark Soy Sauce (Water, soybeans,wheat (contains Gluten), Salt), Salt, Toasted Sesame Oil, Sugar, Dried Palm Fat, Garlic Purée, Ginger Purée, Five Spice (Fennel, Cinnamon, Star Anise, Cloves, Ginger) Dextrose, Toban, Jhan (Red Chillies, Salt Soybeans, rapeseed, Oil Water. Ginger Purée, Dried Chillies, Acidity Regulator: Citric Acid - Wheat (contains Gluten)) Emulsifier: E47, Concentrated Mushrooms, Soybeans, vegetable Oil (Sunflower/Rapeseed). Rice - Ground Star, Anise, Antioxidant: E307, Dried Mushrooms, Onion Extract, yeast.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Nems”: 2.92 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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