Veggie Salad Rolls

10 20 228
Ingredients Minutes Calories
Prep Cook Servings
20 min 0 min 8
Veggie Salad Rolls
Health Highlights


8 leaf Lettuce, romaine
3 green onion (stem) Green onion (sliced)
1 cup Cilantro (coriander) (chopped)
1 cup Mint, fresh (chopped)
2 medium Carrots (julienned)
1 small pepper(s) Red bell pepper (thinly sliced)
1 small pepper(s) Yellow bell pepper (thinly sliced)
1 cup shredded Chicken, cooked (or fish, toasted almonds or cashews, optional)
200 gm Pasta, Vermicelli, dry (about half a package, or bean noodles, cooked )
8 piece Rice paper


Mix lettuce, green onion and fresh herbs together in a bowl. Mix carrots and sweet peppers together. Cut noodles slightly shorter.

Fill a large bowl with very warm water. Submerge 1 rice paper wrapper in the water for 10 seconds, or just until it becomes soft. Remove the wrapper to a flat work surface (cutting board), and let it rest for 20 to 30 seconds, as it becomes easier to handle.

Place a small line of lettuce mixture on the rice paper. Top with some cooked noodles, then a line of carrot mixture. Add the chicken, if using.

Fold the bottom of the wrapper up over the filling, pressing the filling as you go. Fold both sides of the wrapper inward. Gently press to seal and roll the wrapper to the top edge. Let sit for a minute. If using larger rice paper, cut in half. Repeat. 

Nutrition Facts

Per Portion

Calories 228
Calories from fat 27.3
Calories from saturated fat 7.0
Total Fat 3.0 g
Saturated Fat 0.8 g
Trans Fat 0
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 1.0 g
Cholesterol 13.6 mg
Sodium 70 mg
Potassium 266 mg
Total Carbohydrate 43 g
Dietary Fiber 2.8 g
Sugars 13.6 g
Protein 8.7 g

Dietary servings

Per Portion

Grain 1.0
Meat 0.3
Vegetables 1.0

Energy sources