2 rouleaux de printemps

by Aldi in Spring rolls Barcode 4068262073558
Average nutritional quality
Green-Score
d
Environmental impact estimate

2 rouleaux de printemps by Aldi provides 91 kcal per 100 g, with 3.9 g of sugars and 1.4 g of protein. That is 13% less sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Spring rolls category.

Nutrient levels per 100 g

Fat
0.5 g · Low
Saturated fat
0 g · Low
Sugars
3.9 g · Low
Salt
1.8 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 90.0g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 91 kcal 82 kcal 186 −51%
Total fat 0.5 g 0.5 g 1% 7 −93%
Saturated fat 0 g 0 g 0% 1.1 −100%
Carbohydrates 20 g 18 g 7% 24.8 −19%
Total sugars 3.9 g 3.5 g 4.5 −13%
Dietary fiber 1.2 g 1.1 g 4% 2.4 −50%
Protein 1.4 g 1.3 g 3% 5.1 −73%
Salt 1.8 g 1.6 g 1.3 +40%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 280 Spring rolls products on Foodmetria.

Compared with other spring rolls

Calories lower 3%
Sugars higher 42%
Salt higher 9%
Saturated fat lower 1%
Protein top 99%
Fiber top 85%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Serving size
90.0g
Sold in
Germany
Barcode
4068262073558

Prices reported by shoppers

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Frequently asked questions

How many calories are in 2 rouleaux de printemps?

2 rouleaux de printemps contains 91 kcal per 100 g and about 82 kcal per serving (90.0g).

How much sugar is in 2 rouleaux de printemps?

2 rouleaux de printemps has 3.9 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is 2 rouleaux de printemps healthy?

It has a Nutri-Score of C (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated July 2, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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