Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 275 kcal | 14% |
| Fat | 11.5 g | 16% |
| of which saturates | 4.5 g | 23% |
| Carbohydrate | 32.9 g | 13% |
| of which sugars | 6.1 g | 7% |
| Fibre | 1.7 g | — |
| Protein | 9.1 g | 18% |
| Salt | 0.41 g | 7% |
Open Food Facts, ODbL, record updated 9 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Duck (25%), Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Carrots (10%), Water Chestnuts (7%), Rapeseed Oil, Beansprouts (4%), Hoisin Sauce (4%) (Sugar, Rice Wine Vinegar, Soybeans, Glucose Syrup, Salt, Water, Garlic Purée, Ground Spices (Fennel Seeds, Star Anise, Cinnamon, Chilli Powder, Cloves, White Pepper), Dried Beetroot Extract, Rice Flour, Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin), Colour: Plain Caramel, Sesame Oil, Wheat (contains Gluten), Acidity Regulator: Acetic Acid), Spring Onions (3%),. Cornflour, Sugar, Edamame Soybeans, Red Wine Vinegar, Dark Soy Sauce (Water, Soybeans, Wheat (contains Gluten), Salt), Salt, Dried Palm Fat, Five Spice (Star Anise, Fennel, Cinnamon, Cloves, Black Pepper, Ginger), Dextrose, Ginger Purée, Garlic Purée, Emulsifier: E471, Toasted Sesame Oil, Vegetable Oil (Sunflower/Rapeseed), Vinegar, Antioxidant: E307, Chilli Powder
- E150aPlain caramelColour
- E260Acetic acidPreservative
- E307Alpha-tocopherol
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
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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