Vegetable spring rolls
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 199 kcal | 10% |
| Fat | 10.1 g | 14% |
| of which saturates | 3.6 g | 18% |
| Carbohydrate | 22.3 g | 9% |
| of which sugars | 5.3 g | 6% |
| Fibre | 0.50 g | — |
| Protein | 4.6 g | 9% |
| Salt | 0.65 g | 11% |
Open Food Facts, ODbL, record updated 5 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Red Thai Style Spring Roll: Wheat Flour, Water, Yam Bean (12%), Carrot (9%), Babycom (9%), Courgette, Fully Refined Soybean Oil, Coconut Powder, Peas, Lemon Grass, Tomato Paste, Modified Com Starch, Shallot, Lime Juice, Galangal, Basil, Garlic, Sugar, Salt, Ginger, Coriander Powder, Cumin Powder, Chilli Powder, White Pepper, Chilli Hoisin Spring Roll: Yam Bean (19%), Wheat Flour, Water, Fully Refined Soybean Oil, Onion, Soy Beans (Soya), Babycom (6%), Cabbage (6%), Carrot (4%), Sugar, Spring Onion, Tapioca Starch, Red Chilli, Salt, Plum Pulp, Garlic Powder, Corn Starch, Rice Flour, Garlic, Sesame Oil, Star Anise, Rice Vinegar, Yeast, Cinnamon Powder, White Pepper, Colour: Plain Caramel; Chilli Powder, Fennel, Ginger, Pepper, Szechuan Pepper, Clove, Nutmeg. Allergy advice:
- E150aPlain caramelColour
Source: Open Food Facts, ODbL · additive names and functions: 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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