Vegetarian Vietnamese Salad Roll

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Vegetarian Vietnamese Salad Roll calories by ingredient
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Cold-served salad roll wrapped in rice paper Cold-served salad roll wrapped in rice paper
Number of Servings: 2


    2 rice paper spring roll wrappers
    Vermicelli noodles
    Extra Firm Tofu
    1 raw large carrot
    Romaine lettuce
    Fresh basil
    Peanut 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.

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