
vegetable spring rolls
Prefix 501 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 207 kcal | 10% |
| Fat | 8.6 g | 12% |
| of which saturates | 1.9 g | 9% |
| Carbohydrate | 28.0 g | 11% |
| of which sugars | 2.5 g | 3% |
| Fibre | 1.9 g | — |
| Protein | 3.4 g | 7% |
| Salt | 0.69 g | 11% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cabbage (30%), Wheat flour, Water, Beansprouts (10%), Corn oil, Carrot (7%), Green pepper (6%), Onion (3%), Salt, Ginger purée, Soybean, Wheat starch, Sugar, Spices, Potato starch, Sesame seed oil, Yeast extract, Acidity regulator (citric acid). ALLERGY ADVICE For allergens, including cereals containing gluten, see ingredients in bold. Nutrition Typical values (as consumed) per 100g Energy 866kJ/
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
12% 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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