vietnamese spring rolls
Prefix 087 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 247 kcal | 12% |
| Total fat | 0.00 g | 0% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 57.5 g | 21% |
| Total sugars | 21.9 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 2.7 g | 5% |
| Sodium | 0.77 g | 33% |
Open Food Facts, ODbL, record updated September 10, 2025 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Hoisin Dipping Sauce (Water, Sugar, Soy Sauce [Water, Soybean, Rice, Salt], Garlic, Molasses, Raisin, Distilled Vinegar, Corn Starch, Salt, Caramel Color, Chili, Ginger, Sesame Oil, Spices, Xanthan Gum], Rice Vermicelli Noodles (Rice, Water], Rice Paper [Rice, Water, Salt). ALLERGENS: Contains Soy and Sesame. May Contain Traces of Milk, Anchovies, Crab, Shrimp, Cashews, Coconut and Peanuts. N
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
100% 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) and USDA FoodData Central (CC0) records in the same category sold in the United States, 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 valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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