Low Sodium Crispy Vegetable Roll
Brighten up your plate with these fresh and vibrant **Low Sodium Crispy Vegetable Rolls**, packed with crunchy goodness and brimming with natural flavors! This recipe is a healthy twist on a classic favorite, featuring thinly sliced carrots, cucumbers, red bell pepper, red cabbage, and creamy avocado, all wrapped in delicate rice paper for a light, gluten-free bite. Infused with fragrant herbs like fresh mint and basil, these rolls are paired with a savory homemade low-sodium dipping sauce made with soy sauce, rice vinegar, and sesame oil, adding the perfect umami kick. Quick to prepare in just 35 minutes, these plant-powered rolls make for a delightful appetizer, healthy snack, or refreshing main course. Packed with fiber, vitamins, and fresh textures, they’re ideal for anyone looking for a low-sodium, wholesome meal option that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 10 pieces Rice paper wrappers
- 1 large Carrot
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 large Avocado
- 1 cup Red cabbage
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh basil leaves
- 100 grams Rice vermicelli noodles
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Sesame seeds
Instructions
Begin by preparing the rice vermicelli noodles according to package instructions. Usually, this involves soaking them in hot water for about 5-7 minutes until they are tender. Drain and set aside.
While the noodles are soaking, wash and peel the carrot. Cut the carrot, cucumber, and red bell pepper into thin matchstick-sized strips.
Thinly slice the red cabbage and set aside.
Cut the avocado in half, remove the pit, and scoop the flesh out. Slice it into thin strips.
Prepare a clean surface and assemble the filling ingredients nearby.
Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for about 15 seconds to soften. Remove, letting excess water drip off, and place it flat on the clean surface.
In the center of the wrapper, place a small portion of rice vermicelli, followed by a few strips of carrot, cucumber, bell pepper, and avocado. Add a small handful of red cabbage, a few mint and basil leaves.
To roll, fold the sides of the wrapper over the filling, then tightly roll from the bottom up, keeping the filling tight yet not tearing the wrapper.
Repeat the process with the remaining wrappers and fillings.
For the dipping sauce, mix the low sodium soy sauce, rice vinegar, and sesame oil in a small bowl. Stir in sesame seeds.
Serve the vegetable rolls with the dipping sauce on the side.
Nutrition Facts
Calories |
1391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1314 mg | 57% | |
| Total Carbohydrate | 224.2 g | 82% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 20.9 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2882 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
