Gluten free 6 vegetable spring rolls
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 228 kcal | 11% |
| Fat | 11.4 g | 16% |
| of which saturates | 1.4 g | 7% |
| Carbohydrate | 28.2 g | 11% |
| of which sugars | 4.6 g | 5% |
| Protein | 1.9 g | 4% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Soya Drink (Water - Soybeans). Rice Flour Water Carrots (10%) Vegetable Oil (Sunflower/Rapeseed) Yam Bean (9%). Cabbage (8%) Rehydrated Jelly Ear Mushrooms (4.5%) Onions (4.5%) Potato Starch Water Chestnuts (2.5%) Sugar - Soy Sauce (Water - Soybeans Salt) Coriander Rice Vermicelli (Salt Water Rice Starch) Sweet Red Chillies Straw limentaires Mushrooms Garlic Ginger Salt Cornflour Raising Agent: Sodium Bicarbonate Ground Green Pepper. Ground White Pepper. des 28.2g, nt sucres ines 1.9g . . 150ge
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.