Vietnamese Vegan Spring Rolls Recipe | Yummly

Vietnamese Vegan Spring Rolls

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17Ingredients
30Minutes
110Calories
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Ingredients

US|METRIC
  • 4 ounces brown rice noodles (I used pad thai noodles)
  • 6 rice paper wraps (thin)
  • 1 cucumber (julienned, 3-4" long)
  • 2 medium carrots (julienned, 3-4" long)
  • 1 handful baby spinach
  • 8 leaves lettuce
  • 10 ounces tofu (roughly 1/2" thick and 2" long stripes)
  • 1 teaspoon soy sauce
  • 1 teaspoon vinegar
  • salt
  • pepper
  • 2 teaspoons cooking oil
  • 1 tablespoon soy sauce
  • 1 tablespoon chili garlic sauce
  • 2 tablespoons water (or vegetable stock)
  • 1/2 tablespoon fish sauce (optional if not vegan)
  • 1 tablespoon chopped cilantro (finely)
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    NutritionView More

    110Calories
    Sodium22% DV530mg
    Fat6% DV4g
    Protein12% DV6g
    Carbs5% DV14g
    Fiber8% DV2g
    Calories110Calories from Fat35
    % DAILY VALUE
    Total Fat4g6%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol0mg0%
    Sodium530mg22%
    Potassium310mg9%
    Protein6g12%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate14g5%
    Dietary Fiber2g8%
    Sugars3g6%
    Vitamin A120%
    Vitamin C15%
    Calcium20%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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