Vegetable Spring Rolls
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 205 kcal | 10% |
| Fat | 12.3 g | 18% |
| of which saturates | 2.8 g | 14% |
| Carbohydrate | 30.5 g | 12% |
| of which sugars | 3.6 g | 4% |
| Protein | 5.4 g | 11% |
| Salt | 0.60 g | 10% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, Water, Yam Bean (15%), Fully Refined Soya Bean Oil, Cabbage (4.5%), Carrot (4.5%), Wheat Starch, Bean Sprout, Spring Onion, Garlic, Red Chilli, Salt, Coriander, Sugar, Sesame Oil, Tapioca Starch, White Pepper, Soya Bean, Yeast.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
38% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Spring rolls” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Spring rolls”: 2.87 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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