Vegetable spring rolls
Packaged product Bread and Baked Goods Wei-Chuan
Vegetable spring rolls contains 176 kcal per 100 g.
Roughly 57% of its calories come from carbohydrates, with 35% from fat and 8% from protein (estimated with general energy factors).
That is less energy than the typical item in bread and baked goods on FoodFactly, where the median is 282 kcal per 100 g across 25,788 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 176 kcal | |
| Total fat L | 7.1 g | 9% |
| Saturated fat L | 1.2 g | 6% |
| Sodium L | 506 mg | 22% |
| Total carbohydrates L | 25.9 g | 9% |
| Dietary fiber | not reported | |
| Total sugars L | 2.4 g | |
| Added sugars L | 1.3 g | 3% |
| Protein L | 3.5 g | 7% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 8%
- Carbohydrates 57%
- Fat 35%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein3.5 gin the lowest quarter of bread and baked goods (median 8 g)
- Sugars2.4 gbelow the median for bread and baked goods (median 3.9 g)
- Fat7.1 gabove the median for bread and baked goods (median 7 g)
- Saturated fat1.2 gbelow the median for bread and baked goods (median 1.6 g)
- Sodium506 mgabove the median for bread and baked goods (median 409 mg)
- Protein per 100 kcal2 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Wei-Chuan
- Barcode
- 0072869813152
- Quantity
- 10 oz
- Category
- Bread and Baked Goods
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Filing: Cabbage, Onion, Vermicelli (peas, corm starch, green mung bean, water), Celery, Carrot, Soybean Oil, Less than 2% of Textured Soy Flour Modified Com Starch, Salt, Sugar, Sesame Ol, White Pepper, Disodium 5-inosinate, Disodium 5-quanylate Wrapper: Enriched Wheat Flour (wheat flour, niacin, reduced iron, thiamine monon itrate, ribofiavin, folic acid), Water, Less than 2% of Salt, Soybean Oil, Leavening (sodium metaphosphate, Sodium carbonate, potassium carbonate, sodium polyphosphate, sodium phosphate, sodium pyrophosphate). Spring Rolls are pre-fried in soybean oil. Contains: Wheat, Soy. le
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: OnionSaltSugarWheat flour
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Vegetable spring rolls?
100 g of Vegetable spring rolls has 176 kcal.
How much protein is in Vegetable spring rolls?
Vegetable spring rolls contains 3.5 g of protein per 100 g (7% of the 50 g Daily Value). About 8% of its calories come from protein. Compared with other bread and baked goods, that is in the lowest quarter (median 8 g).
How many carbs are in Vegetable spring rolls?
Vegetable spring rolls has 25.9 g of total carbohydrates per 100 g, including 2.4 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Vegetable spring rolls?
Vegetable spring rolls contains 7.1 g of fat per 100 g, of which 1.2 g is saturated (6% of the Daily Value).
How much sodium is in Vegetable spring rolls?
100 g contains 506 mg of sodium, 22% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated July 28, 2026. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 0072869813152. License: ODbL 1.0 (Open Food Facts). Source record dated July 28, 2026. Imported November 6, 2026.
Last updated: . Data quality score: 80/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.