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Spring Rolls Chicken

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EAN 0041220662517 · H-E-B · Spring rolls

Identity

Name
Spring Rolls Chicken
Barcode (EAN/GTIN)
0041220662517
Brand / Manufacturer
H-E-B
Category
Spring rolls
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 004)

Description

Spring Rolls Chicken is sold under the H-E-B label. The ingredient list reads: FILLING (CHICKEN MEAT, CABBAGE, CARROT, CELERY, ONION, SOYBEAN OIL, SUGAR,, CONTAINS 2% OR LESS OF: SESAME OIL, SALT, GARLIC, GINGER PUREE (GINGER, WATER), NATURAL FLAVOR, SOY SAUCE POWDER [SOY SAUCE (SOYBEANS, WHEAT, SALT, SUGAR),, MALTODEXTRIN, SALT]), WRAPPER (UNBLEACHED WHEAT FLOUR, WATER,, SALT, CORN SYRUP SOLIDS, SOYBEAN OIL), FRIED IN SOYBEAN AND/OR, SESAME OIL. Catalogue classification: spring rolls. A 100 g portion carries 208 kcal (872 kJ). The same 100 g holds 7.29 g of fat, 1.04 g of it saturated, 25 g of carbohydrate, including 4.17 g of sugars, 8.33 g of protein, 0 g of fibre and 0.99 g of salt. Published scoring gives it Nutri-Score C and NOVA group 4 (ultra-processed food and drink product). Country of origin on the record: the United States. Allergen labelling names celery, gluten, sesame seeds and soybeans.

Regulated substances (6)

Ingredients

FILLING (CHICKEN MEAT, CABBAGE, CARROT, CELERY, ONION, SOYBEAN OIL, SUGAR,, CONTAINS 2% OR LESS OF: SESAME OIL, SALT, GARLIC, GINGER PUREE (GINGER, WATER), NATURAL FLAVOR, SOY SAUCE POWDER [SOY SAUCE (SOYBEANS, WHEAT, SALT, SUGAR),, MALTODEXTRIN, SALT]), WRAPPER (UNBLEACHED WHEAT FLOUR, WATER,, SALT, CORN SYRUP SOLIDS, SOYBEAN OIL), FRIED IN SOYBEAN AND/OR, SESAME OIL.

Nutrition facts (per 100 g)

FieldPer 100 g
Energy872 kJ / 208.33 kcal
Fat7.29 g
Saturated fat1.04 g
Carbohydrates25 g
of which sugars4.17 g
Fibre0 g
Protein8.33 g
Salt0.99 g
Sodium0.4 g

Data: Open Food Facts community, openfoodfacts.org (CC BY-SA 3.0). Values are typical per-100g manufacturer declarations and may vary by batch. Informational only — not dietary advice.

Allergen (8)

Source: EU Regulation 1169/2011 Annex II

EU Cosmetic Ingredient (CosIng) (3)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (1)

Source: EU Commission DG SANTE Pesticides DB

DE UBA Rigoletto (water hazard class) (3)

Source: Umweltbundesamt — Rigoletto

FDA Added to Food (US) (4)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (1)

Source: U.S. FDA SCOGS Database

NIOSH Pocket Guide to Chemical Hazards (US) (1)

Source: U.S. CDC NIOSH

GHS hazard classifications and PubChem CIDs from NIH PubChem (NCBI / U.S. National Library of Medicine, public domain). Hover any pictogram for its meaning.

What we found about this product

A factual report of what public registries and product databases returned for this EAN. We do not authenticate products or issue safety verdicts — we only report what we found.

Identifier checks

Registry scans

Sources scanned: GS1 country prefix · Wikidata brand registry · Open Beauty / Food Facts · USDA FDC Branded Foods · Nudger GTIN dataset · EU Safety Gate (RAPEX) · US CPSC · US FDA recalls · Health Canada Recalls · NHTSA recalls · ECHA SVHC · REACH Annex XVII · EU RoHS · Stockholm POPs · CLP Annex VI · EU Cosmetic Annex II · EU Ecolabel · US ENERGY STAR · US EPA Safer Choice · US FDA GUDID · EU EUDAMED.
Last refreshed: .

About this section. We aggregated what we found across 24 public registries and product databases as of . This is not an authentication, certification, or safety endorsement. Coverage gaps in our source data exist. For definitive verification, please contact the manufacturer or the relevant regulator directly.

More from H-E-B

Disclaimer. Substance and ingredient information is matched against public government registries (cited above) and may be incomplete or imprecise for a specific batch. This page is informational only and does not constitute medical, legal, or safety advice. For health concerns consult a qualified specialist. For confirmed product safety status refer to the manufacturer and the linked regulatory source.

Provenance

Last updated: . See About for the full source list.

See also

Related basics