6 vegetable spring rolls
Prefix 505 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 | 242 kcal | 12% |
| Fat | 12.1 g | 17% |
| of which saturates | 1.2 g | 6% |
| Carbohydrate | 27.4 g | 11% |
| of which sugars | 2.8 g | 3% |
| Fibre | 3.0 g | — |
| Protein | 4.3 g | 9% |
| Salt | 0.61 g | 10% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
carrot, wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), rapeseed oil, red pepper, soya bean, white cabbage, rice flour, water chestnut, water, bean sprouts, onion, ginger purée, potato starch, sugar, salt, sesame oil, garlic purée, dextrose, yeast extract, stabiliser (hydroxypropyl methyl cellulose), wheat, rice starch, fennel, cinnamon powder, cane molasses, black pepper, maltodextrin, aniseed, white pepper, mushroom powder, clove powder
- E464Hydroxypropyl methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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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