Vietnamese · Lunch
Vegetarian Fresh Spring Rolls (Low-Calorie)
Vietnamese vegetarian fresh spring rolls made with pan-seared firm tofu, rice vermicelli, and crisp raw vegetables wrapped in delicate rice paper. Served with a light hoisin-peanut dipping sauce and fresh mint and cilantro, this low-calorie version skips deep-frying.
$4
20 minsPrep
8 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
338Calories
18.4gProtein
9.8gFat
48.6gCarbs
9.1gSugar
4.8gFiber
812mgSodium
0mgChol
1.9gSat Fat
480mgPotassium
180mgCalcium
3.4mgIron
0mcgVitamin B12
12mgVitamin C
vegetarian
gluten-free
low-calorie
low-calorie
Instructions
1
Prep
Cook rice vermicelli according to package directions, drain and rinse under cold water until cool. Arrange tofu, noodles, lettuce, sprouts, carrot, cucumber, mint, and cilantro within easy reach.
2
Sear
Heat sesame oil in a nonstick skillet over medium heat for 4–5 minutes, searing tofu batons until golden and firm at edges, then toss with soy sauce.
3
Rest
Dip one rice paper wrapper in warm water for 10 seconds until pliable, lay flat on a damp surface for 1 minute until fully softened.
4
Build
Layer tofu, noodles, lettuce, sprouts, carrot, cucumber, mint, and cilantro across the lower third of the wrapper, fold the bottom edge over the filling, tuck in the sides, and roll tightly until sealed. Repeat with remaining two wrappers.
5
Whisk
In a small bowl, whisk together hoisin sauce, peanut butter, water, lime juice, and sriracha until smooth.
6
Plate
Arrange the three rolls on a plate with dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g firm tofu
- 66 rice paper wrappers (8.5 inch/22cm)
- 56g56g dry rice vermicelli noodles, cooked and cooled
- 60g1/4 cup lettuce leaves
- 60g1/4 cup bean sprouts
- 4 tbsp4 tbsp carrot
- 4 tbsp4 tbsp cucumber
- 1212 mint leaves
- 1212 cilantro sprigs
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp soy sauce
- 2 tbsp2 tbsp hoisin sauce
- 2 tsp2 tsp peanut butter
- 2 tbsp2 tbsp water
- 1 tsp1 tsp lime juice
- 1 tsp1 tsp sriracha
