Low Sodium Seaweed Popiah

Elevate your snacking game with this vibrant and nutritious Low Sodium Seaweed Popiah recipe! Perfect for health-conscious foodies, this dish features delicate rice paper wrappers layered with nutrient-rich dried seaweed, crisp julienned carrots, cucumber, bean sprouts, and thinly sliced firm tofu. Hydrated mung bean vermicelli adds a satisfying texture, while fresh lettuce and coriander infuse each bite with refreshing flavors. These handheld rolls are served with a tangy, low-sodium dipping sauce made from soy sauce, lime juice, sesame oil, and garlic. With no cooking required and a quick 30-minute prep time, these seaweed popiah rolls are an easy, guilt-free appetizer or light meal that’s as fun to make as they are to enjoy! Perfect for those seeking low-sodium snacks packed with veggies and umami flair.

Nutriscore Rating: 82/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

Prepare all the vegetables: julienne the carrot and cucumber, rinse and drain the bean sprouts, and slice the tofu thinly.

Step 2

Hydrate the mung bean vermicelli by soaking it in warm water for 10-15 minutes or until softened, then drain and set aside.

Step 3

Mix the low sodium soy sauce, fresh lime juice, crushed garlic, and sesame oil in a small bowl to create the dipping sauce.

Step 4

Set up a wrapping station by placing all prepared ingredients in separate sections.

Step 5

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.

Step 6

Lay a sheet of dried seaweed on the softened rice paper wrapper.

Step 7

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.

Step 8

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.

Step 9

Serve the Popiah with the prepared dipping sauce on the side.

Nutrition Facts

Serving size	(685.5g)

Amount per serving	% Daily Value*
Calories	821.1

Total Fat 24.5g	0%
Saturated Fat 3.4g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 1345.1mg	0%
Total Carbohydrate 122.6g	0%
Dietary Fiber 8.7g	0%
Total Sugars 10.6g
Protein 35.6g	0%

Vitamin D 0IU	0%
Calcium 546.2mg	0%
Iron 8.7mg	0%
Potassium 1361.9mg	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: 25.8%

Protein: 16.7%

Carbs: 57.5%