Low Sodium Seaweed Popiah
Elevate your snack game with this *Low Sodium Seaweed Popiah*—a fresh and flavorful twist on traditional spring rolls that's perfect for those seeking a nutritious, low-sodium option. Packed with vibrant ingredients like julienned carrots, crisp cucumber, bean sprouts, tender tofu, and hydrated mung bean vermicelli, this recipe is wrapped in delicate rice paper and a layer of nutrient-rich dried seaweed for an extra boost of umami. The homemade dipping sauce, featuring low-sodium soy sauce, fresh lime juice, garlic, and sesame oil, adds a tangy, aromatic finish that's both satisfying and heart-healthy. With no cooking required and ready in just 30 minutes, these fun and easy rolls make a refreshing appetizer or light meal, suited for vegans and health enthusiasts alike. Perfectly portable and endlessly versatile, this dish will surprise your taste buds and offer a guilt-free delight.
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Recipe Information
Ingredients
- 10 pieces Rice paper wrappers
- 5 sheets Dried seaweed (nori sheets or any preferred type)
- 100 grams Hydrated mung bean vermicelli
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 100 grams Bean sprouts, rinsed
- 100 grams Firm tofu, sliced thinly
- 6 leaves Lettuce leaves
- 2 tablespoons Fresh coriander leaves, chopped
- 2 tablespoons Low Sodium Soy Sauce
- 1 tablespoon Fresh lime juice
- 1 clove Crushed garlic
- 1 teaspoon Sesame oil
- 1 small Red chili, thinly sliced (optional)
Instructions
Prepare all the vegetables: julienne the carrot and cucumber, rinse and drain the bean sprouts, and slice the tofu thinly.
Hydrate the mung bean vermicelli by soaking it in warm water for 10-15 minutes or until softened, then drain and set aside.
Mix the low sodium soy sauce, fresh lime juice, crushed garlic, and sesame oil in a small bowl to create the dipping sauce.
Set up a wrapping station by placing all prepared ingredients in separate sections.
Fill a large bowl with warm water and gently dip a rice paper wrapper in it, just enough to soften slightly, and then place it on a clean work surface.
Lay a sheet of dried seaweed on the softened rice paper wrapper.
Over the bottom third of the rice paper and seaweed, layer a small portion of hydrated vermicelli, a few slices of carrot, cucumber, and tofu, some bean sprouts, a layer of lettuce, and a sprinkle of coriander leaves and optional chili.
Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom. Repeat until all the ingredients are used.
Serve the Popiah with the prepared dipping sauce on the side.
Nutrition Facts
Calories |
821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1345 mg | 58% | |
| Total Carbohydrate | 122.6 g | 45% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 10.6 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1362 mg | 29% | |
*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.
