Vietnamese Rainbow Salad Rolls Recipe

Recipe By Asian Food Network

In hot summer days, bite on a gorgeously healthy salad roll. Tucked with flavourful fresh veggies like carrot, beetroot and purple cabbage, these vietnamese inspired rice rolls are simple to make, clean to eat and neat to pack. In between the crunch of veggies, fruity mango, creamy avocado and a blister of cherry tomatoes gives volume of flavour to this light finger-fare made with big visual appeal by bento artist michelle lim.

4.7
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Rate
Vegdiet
50minstotal
30minsPrep
5minsCook
50m.total
30m.Prep
5m.Cook
Vietnamese Rainbow Salad Rolls
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ingredients serve

Ingredients for Vietnamese Rainbow Salad Rolls Recipe

  • 3 Sheets of rice paper wrapper
  • 1 Small japanese cucumber
  • 1 cup Purple cabbage
  • 1 cup Carrot
  • 1 cup Beetroot
  • 1 cup Mango
  • 1/2 Avocado
  • 3 Cherry tomatoes
  • 1 cup Cooked cellophane noodles/glass noodles
  • As required Accompaniments and garnish
  • 2 Carrot slices
  • 3-4 Coriander leaves
  • 10 Butterfly pea flowers
  • 2 tablespoon Peanut butter
  • 1 tablespoon Honey
Nutrition
value
1520
calories per serving
6 g Fat28 g Protein323 g Carbs38 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    28g
  • Carbs
    323g
  • Fiber
    38g

MacroNutrients

  • Carbs
    323g
  • Protein
    28g
  • Fiber
    38g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    713mg
  • Iron
    20mg
  • Vitamin A
    9186mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    1mg
  • Vitamin B9
    403mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    280mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    293mg
  • Manganese
    5mg
  • Phosphorus
    724mg
  • Selenium
    42mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Asian Food Network