Vegetarian Vietnamese Salad Roll
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 rice paper spring roll wrappersVermicelli noodlesExtra Firm Tofu1 raw large carrotRomaine lettuceFresh basilPeanut oil, Sesame oil (for cooking)Optional: Peanut Sauce, Sriracha Chili Sauce, Hoisin Sauce, etc. (not included in calorie count)
Cook the vermicelli noodles in boiling water until soft. While the noodles boil, wash and grate the carrot (the skin is optional but adds extra texture to the roll). Cut the tofu into thin strips - 1/4" by 1/2" by 1" is a good thickness, but can be modified based on preference. Add 2 tablespoons of peanut oil to a hot wok, with a splash of sesame oil for flavor, and saute the tofu quickly - try not to break the strips if possible. When the noodles are finished, quickly immerse the wrappers in water and remove them immediately, shaking most of the water off and letting them soften on plates. Place the lettuce and basil in the center of the wrapper and top with the rest of the fillings to preference. Serve with a variety of sauces (peanut sauce and hot chili sauce are favorites). NOTE: if you don't need a vegetarian dish, sauteed shrimp can easily be used in place of -- or alongside -- the tofu.
Number of Servings: 2
Recipe submitted by SparkPeople user MEDSTUDENTANDY.
Number of Servings: 2
Recipe submitted by SparkPeople user MEDSTUDENTANDY.
Nutritional Info Amount Per Serving
- Calories: 109.6
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 65.1 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 1.5 g
- Protein: 4.8 g
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