Low Sodium Crispy Vegetable Roll

Elevate your snack or appetizer game with these Low Sodium Crispy Vegetable Rolls, a refreshing and heart-healthy take on traditional spring rolls. Wrapped in delicate rice paper, vibrant layers of crunchy carrots, cool cucumber, crisp red bell pepper, creamy avocado, and purple red cabbage are paired with aromatic fresh mint and basil for an irresistible flavor burst. Light rice vermicelli noodles add texture, while the low sodium soy sauce-based sesame dipping sauce ties everything together with umami-packed perfection. Ready in just 35 minutes, these rolls are perfect for a light lunch, appetizer, or party platter. Packed with fresh produce and free of heavy sodium, this recipe offers a guilt-free, plant-based delight for all occasions!

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

While the noodles are soaking, wash and peel the carrot. Cut the carrot, cucumber, and red bell pepper into thin matchstick-sized strips.

Step 3

Thinly slice the red cabbage and set aside.

Step 4

Cut the avocado in half, remove the pit, and scoop the flesh out. Slice it into thin strips.

Step 5

Prepare a clean surface and assemble the filling ingredients nearby.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Repeat the process with the remaining wrappers and fillings.

Step 10

For the dipping sauce, mix the low sodium soy sauce, rice vinegar, and sesame oil in a small bowl. Stir in sesame seeds.

Step 11

Serve the vegetable rolls with the dipping sauce on the side.

Nutrition Facts

Serving size	(1076.6g)

Amount per serving	% Daily Value*
Calories	1391.4

Total Fat 48.9g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 10.3g
Cholesterol 0mg	0%
Sodium 1313.5mg	0%
Total Carbohydrate 224.2g	0%
Dietary Fiber 34.5g	0%
Total Sugars 20.9g
Protein 30.3g	0%

Vitamin D 0IU	0%
Calcium 553.6mg	0%
Iron 17.5mg	0%
Potassium 2882.3mg	0%

*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.

Source of Calories

Fat: 30.2%

Protein: 8.3%

Carbs: 61.5%