Rating: 4 stars
4 Ratings
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  • 1 star values: 1

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.

Source: EatingWell Magazine, March/April 2009


Recipe Summary

25 mins


Ingredient Checklist


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.

  • 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: 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

2 wraps
204 calories; protein 14.6g; carbohydrates 25.2g; dietary fiber 3.6g; sugars 8g; fat 5.6g; saturated fat 1.1g; vitamin a iu 10504.1IU; vitamin c 17.4mg; folate 132.5mcg; calcium 179.3mg; iron 3.5mg; magnesium 31.4mg; potassium 355.7mg; sodium 755.6mg; thiamin 0.2mg; added sugar 3g.

1 1/2 starch, 1 vegetable, 1 medium-fat meat