Spring rolls with pork

Delicious spring rolls with pork are a tasty Asian-style meal.

Tender and crispy, they are filled with fried meat and a wealth of vegetables.

Their unique flavour is complemented by a sweet chilli sauce, included in the package.

This is an excellent proposition for dinner or as a snack that doesn't require long preparation.
No added preservatives
No added colours

Weight:

250 g

Spring rolls with pork

wheat flour, water, boiled white cabbage 14%, rapeseed oil, boiled carrot 9%, fried, pasteurised pork 9% (100 g of the product is made of 134 g of pork, rapeseed oil), rice flour, pasta 5% (pea starch, mung bean starch), mun mushrooms 5%, fried onion (onion, rapeseed oil), texturised soya protein, mung bean sprouts 1% (mung bean sprouts, water, salt, acidity regulator: citric acid), salt, wheat fiber, spices (ginger 0.2%, garlic, black pepper), sugar, yeast extract, flavouring, 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 pork
It may contain: milk, eggs, mustard, celery, sulphites.

Sweet chili sauce
It may contain: milk, eggs, mustard, celery, sulphites.
Spring rolls with pork Nutritional value in 100 g of the product
Energy 1013 kj/243 kcal
Fat 15 g
 of which saturates 1,5 g
Carbohydrate 21 g
 of which sugars 2,8 g
Fibre 1,7 g
Protein 5,7 g
Salt 1,3 g
NUTRI-SCORE C
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

FRYING PAN

5 min
Fry in a hot pan with oil for 5 min, turning.
OVEN

OVEN

13 min
Heated up to 230ºC (hot air circulation function) for approx. 13 min.
FRYER

FRYER

2 min
Prepare in a fryer in hot oil (180ºC) for about 2 min, turning.