Vegetable Summer Rolls with Citrus Dipping Sauce

These low-fat rice-paper rolls made popular in Southeast Asia are easy to make.


  • 3 ounces vermicelli rice noodles
  • 3 tablespoons seasoned rice vinegar
  • 2 teaspoons soy sauce
  • 1/2 teaspoon salt
  • 10 eight-inch rice paper sheets
  • 8 ounces firm silken tofu, cubed
  • 1/2 cup cucumber, julienned
  • 1/2 cup carrot, julienned
  • 1/2 cup red pepper, julienned
  • 1 cup cilantro leaves
  • 1/2 cup mint leaves
  • 1/2 cup Thai basil leaves

Dipping Sauce

  • 1/4 cup nam pla, or Thai fish sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 2 tablespoons gingerroot, minced
  • 1 red-hot chile, minced

    How to make it 

  • 1

    Heat a large pot of water over high heat. Mix the dipping sauce ingredients together and set aside. In a separate pot, cook the rice noodles in boiling water for 3 minutes. Drain, rinse under cold water, and then drain again. Once the noodles are fairly dry, mix in the rice vinegar, soy sauce, and salt.

  • 2

    Once the pot of water is steaming, dip a sheet of rice paper into the water until tender, using kitchen tongs. When you remove the rice sheet, be sure to give it a good shake to get rid of the excess water. Spread it out onto a cutting board and fill with a scant 1/2 cup of the noodles, tofu, vegetables, and herbs. Tuck in the short ends and then roll lengthwise. Repeat with the remaining sheets and serve with the dipping sauce.

Nutritional Information(per serving)

  • Calories: 150
  • Fat: 4.5g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 920mg
  • Carbs: 22g
  • Protein: 6g
  • Fiber: 1g

Also See:
Weight Loss Recipes From Around the World

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