Spring rolls with chicken
Weight:
250 g
Spring rolls with chicken
wheat flour, water, boiled white cabbage 15%, boiled carrot 10%, rapeseed oil, fried, pasteurised chicken meat 9.5% (100 g of the product is made of 134 g of chicken meat, rapeseed oil), pasta 9% (pea starch, mung bean starch), rice flour, texturised soya protein, salt, wheat fiber, aromas, mixes (spices, salt, aromas, dextrose, sugar, spice extracts, herbs), sugar, yeast extract, spirit vinegar, emulsifier: lecithins (from rapeseed).
Sweet chili sauce
sugar, water, paprika, onion, spirit vinegar, pasta chili 4% (chili 1%, tomato paste, water, salt, paprika, spirit vinegar), salt, modified corn starch, spices, thickener: xanthan gum, acidity regulator: citric acid, chili 0.1%.
Allergens
Spring rolls with chicken
It may contain: milk, eggs, mustard, celery, sulphites.
Sweet chili sauce
It may contain: milk, eggs, mustard, celery, sulphites.
It may contain: milk, eggs, mustard, celery, sulphites.
Sweet chili sauce
It may contain: milk, eggs, mustard, celery, sulphites.
Spring rolls with chicken | Nutritional value in 100 g of the product |
Energy | 953 kj/228 kcal |
Fat | 12 g |
of which saturates | 1,2 g |
Carbohydrate | 22 g |
of which sugars | 7,9 g |
Fibre | 2,1 g |
Protein | 6,3 g |
Salt | 1,6 g |
Sweet chili sauce | Nutritional value in 100 g of the product |
Energy | 849 kj/200 kcal |
Fat | <0,5 g |
of which saturates | <0,1 g |
Carbohydrate | 49 g |
of which sugars | 46 g |
Fibre | 0,9 g |
Protein | <0,5 g |
Salt | 2,3 g |
FRYING PAN
5 min
Fry in a hot pan with oil for 5 min, turning.
OVEN
13 min
Heated up to 230ºC (hot air circulation function) for approx. 13 min.
FRYER
2 min
Prepare in a fryer in hot oil (180ºC) for about 2 min, turning.