Low Sodium Fresh Summer Rolls
Bright, fresh, and packed with wholesome ingredients, these Low Sodium Fresh Summer Rolls are a light and healthy twist on a classic favorite. Featuring a vibrant medley of julienned vegetables like crisp carrots, cool cucumbers, and sweet red bell peppers, paired with tender vermicelli noodles, fragrant herbs, and protein-rich tofu, every bite is a refreshing burst of flavor and texture. Wrapped in delicate rice paper, these rolls are perfect for those looking to enjoy a low-sodium, plant-based dish. The homemade dipping sauce, made with low-sodium soy sauce, rice vinegar, lime juice, and a hint of honey, adds the perfect balance of tangy and sweet without overwhelming the natural flavors. Quick to prepare in just 30 minutes, these summer rolls are a colorful and nutritious option for lunch, appetizers, or a light dinner, keeping your sodium intake in check without compromising taste.
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Recipe Information
Ingredients
- 8 sheets Rice paper wrappers
- 100 g Vermicelli rice noodles
- 100 g Mixed salad greens
- 1 large, julienned Carrot
- 0.5 large, julienned Cucumber
- 0.5 large, julienned Red bell pepper
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh basil leaves
- 200 g, sliced into thin strips Firm tofu
- 2 tbsp Low sodium soy sauce
- 2 tbsp Rice vinegar
- 1 tsp Honey
- 1 tsp Grated ginger
- 1 tbsp Lime juice
- 1 tbsp Water
Instructions
Begin by cooking the vermicelli rice noodles according to package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process.
To make the dipping sauce, combine low-sodium soy sauce, rice vinegar, honey, grated ginger, lime juice, and water in a small bowl. Adjust the flavors if necessary, ensuring it is to your liking.
Prepare your workspace with a large bowl of warm water for softening the rice paper wrappers.
Take a sheet of rice paper and dip it into the warm water for about 15-20 seconds until soft and pliable, then lay it flat on a clean, damp kitchen towel.
At one end of the rice paper wrapper, place a small handful of salad greens, a portion of vermicelli noodles, and a few slices each of carrot, cucumber, red bell pepper, mint leaves, basil leaves, and tofu strips.
Fold the sides of the rice paper over the filling, then roll tightly from the bottom to the top, creating a snug roll. The rice paper will naturally seal itself as you roll. Repeat for all wrappers.
Once all summer rolls are prepared, serve them immediately with the prepared low sodium dipping sauce on the side.
Nutrition Facts
Calories |
1025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1352 mg | 59% | |
| Total Carbohydrate | 195.9 g | 71% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 24.4 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 840 mg | 65% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2183 mg | 46% | |
*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.
