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Kay Miranda
By Kay Miranda

Vegan Tofu and Spring Roll Vermicelli Salad

7 steps
Prep:1min
A simple vegan Vietnamese vermicelli salad with pan-fried tofu, spring rolls and nuoc cham. Get this Vegan Tofu and Spring Roll Vermicelli Salad. Recipe by Asian Inspirations.
Updated at: Thu, 17 Aug 2023 09:00:47 GMT

Nutrition balance score

Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
120
High

Nutrition per serving

Calories1508.8 kcal (75%)
Total Fat57.8 g (83%)
Carbs205.6 g (79%)
Sugars31.6 g (35%)
Protein61 g (122%)
Sodium12417.2 mg (621%)
Fiber15 g (54%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
To Cook
Step 2
Combine ingredients for nuoc cham dressing in a medium-sized bowl and stir until sugar has dissolved. Set aside.
Step 3
Heat 2 tbsp oil in a large pan over medium-high heat. Add garlic, onion, carrots, cabbage, bean sprouts and soy sauce. Cook for 5 mins or until softened. Add salt to taste. Set aside to cool.
Step 4
Arrange spring roll pastry on diagonal. Place 1 tbsp of filling towards the bottom and roll upwards, making sure to wrap tightly. Fold in the sides before sealing the end with water. Place on a plate seam side down.
Step 5
Heat oil in a pot or saucepan over medium heat. Deep-fry spring rolls in batches until golden brown, and then drain on paper towel.
Step 6
Mix salt and five spice powder on a plate. Coat both sides of tofu squares in mixture. Heat oil in a pan over medium-high heat, and then pan fry tofu until golden brown on both sides.
Step 7
To plate up dish, place a serving of vermicelli in a bowl. Top with lettuce, cucumber, carrots, pan-fried tofu and spring rolls, and then garnish with peanuts. Serve with vegan nuoc cham dressing.
View on asianinspirations.com.au
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