Vegetable Spring Rolls 5pc

Nutrition Facts

Serving Size 1 EACH

Calories 426

Calories from Fat 15

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 22.2g

34%

Sat. Fat 3.5g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 1054.7mg

46%

Amount/Serving

%DV*

Tot. Carb. 48g

15%

Dietary Fiber 4.6g

13%

Sugars 22.8g

Includes 15g Added Sugars

Protein 7.6g

Vitamin D - 0mcg - 0%

Calcium - 2.9mg - 0%

Iron - 0.1mg - 1%

Potassium - 232.5mg - 5%

INGREDIENTS: VEGETABLE SPRING ROLL (wrapper (water, wheat flour, rice powder, wheat starch, soybean oil, salt, soy lecithin), jicama, edamame (soy), carrots, cabbage, sweet potato, wheat protein, defatted soybean, flour, bamboo shoots, onion, contains less than 2% of: soy protein concentrate, leeks, soy sauce (water, defatted soybeans, wheat, salt), green onion, sugar, red onion, soybean oil, dextrose, salt, dried onion, spice, flavor enhancer (disodium guanylate and disodium ionsinate). fried in vegetable oil (soybean oil). ), SWEET CHILI SAUCE (sugar, water, pickled red chili, distilled vinegar, garlic, salt, stabilizer: xanthan gum ), CANOLA FRYER OIL (canola oil with tbhq and citric acid to protect flavor and dimethylpolysiloxane added to reduce foaming)

ALLERGENS: Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.