Here we toss rice noodles with crunchy vegetables, fresh herbs, tofu and a light, sweet, tart and salty Vietnamese dressing flavored with fish sauce and wrap the mixture in lettuce leaves. For a vegetarian version, use reduced-sodium soy sauce or tamari in place of the fish sauce. Pass the mixture, lettuce leaves and sauce separately so everyone can make their own wraps.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2009

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Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large saucepan of water to a boil. Add rice noodles (or rice sticks) and cook until just tender, about 3 minutes. Drain and rinse under cold water. Gently squeeze noodles to remove most of the water.

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  • Meanwhile, combine 1/4 cup water, fish sauce, lime juice, sugar and crushed red pepper to taste in a small bowl.

  • Coarsely chop the noodles and combine in a large bowl with tofu, carrot, snow peas, basil and mint. Pour the sauce over the salad and toss to combine. To serve, spoon about 1/2 cup salad onto each lettuce leaf and roll up.

Tips

Tips: Dried thin rice noodles (or rice sticks) are also called “bun” or “vermicelli-style” rice noodles. Look for them in the Asian section of well-stocked supermarkets or an Asian-foods market.

Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets.

Nutrition Facts

204 calories; protein 14.6g 29% DV; carbohydrates 25.2g 8% DV; exchange other carbs 1.5; dietary fiber 3.6g 14% DV; sugars 8g; fat 5.6g 9% DV; saturated fat 1.1g 6% DV; cholesterolmg; vitamin a iu 10504.1IU 210% DV; vitamin c 17.4mg 29% DV; folate 132.5mcg 33% DV; calcium 179.3mg 18% DV; iron 3.5mg 19% DV; magnesium 31.4mg 11% DV; potassium 355.7mg 10% DV; sodium 755.6mg 30% DV; thiamin 0.2mg 22% DV; added sugar 3g.

Reviews (8)

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8 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
01/10/2016
Adjusted an was great I took this to a social gathering and it was a hit. I adjusted the following: Less water added a bit of sesame oil and rice vinegar...even before reading that another reviewer did this. I tore the lettuce and mixed it in to serve it as a salad...yum. Oh and I had chopped peanuts to sprinkle on top. Pros: herby and fresh Cons: too much water Read More
Rating: 5 stars
04/11/2013
Light and delicious! I made this recipe without the rice noodles just tofu and vegetables. I substituted zucchini for carrots because my husband is allergic. Like other reviewers mentioned I only used a couple of spoons of water (1/4 cup is way too much) and I also added a few drops of sesame oil and rice vinegar to the dressing. I also marinaded the tofu and sauteed for a couple of minutes. The dressing was amazing and lightly coated the vegetables and tofu. Red pepper flakes added a slight kick. My husband loved this dish and I will definitely be making it again! Pros: Easy Quick Low calorie Read More
Rating: 1 stars
02/03/2012
This isn't vegetarian This meal isn't vegetarian. Didn't someone notice FISH SAUCE??? Read More
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Rating: 1 stars
12/04/2011
Soppy Mess This was an awful recipe. Very watery and not flavorful. I added my own sauce and it still tasted like cardboard. Pros: None Cons: Thin Sauce no flavor Read More
Rating: 4 stars
10/30/2011
I ditched the lettuce and just ate it as a noodle dish. It was delicious although I didn't like the spice from the pepper flakes so I would leave that out next time. I mixed the leftovers with extra hoisin sauce to add more flavor. Read More
Rating: 4 stars
10/30/2011
This was very good. I made it with oyster sauce since that's what I had on hand so it affected the flavor of mine somewhat. But I would recommend using slightly less water for the sauce than called for in the recipe and a bit more fish or oyster sauce to kick up the flavor. Otherwise this was really fresh and delicious. I will definitely make it again. Read More
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Rating: 4 stars
10/30/2011
I made this as written and was disappointed. Perhaps if I had heeded other reviewers' suggestions to use less water and/or add some hoisin it would have been better. As it was I found the dressing to be very thin and other than a little heat from the red pepper flakes it didn't seem to have much flavor at all. I also found the mixture to be chewier than I was expecting perhaps from the baked tofu. Although I'm sure it was healthy--hence the two stars--overall I just did not enjoy it and will not be keeping this recipe to try again. Read More
Rating: 5 stars
10/29/2011
Excellent easy and versatile I have made this many times both for my family as well as to share at gatherings. It got rave reviews. At the gatherings I was asked for the recipe. I did leave out the lettuce once and chopped everything up fine then rolled in rice paper to make spring rolls. Wow. This is how I prepare it now. I do make my own Chinese 5 spice seasoned baked tofu instead of store bought. Read More