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Plant-Based Salad Rolls

If you’re in search of a healthy lunch recipe, we’ve got just the one for you! These salad rolls are an excellent source of protein packed with nutritious ingredients – lettuce, cucumbers, carrots and tofu to name a few. Plus they’re delicious and you can bring them anywhere.

Plant-Based Salad Rolls

  • Category: Lunch
  • Prep Time: 20-30 minutes
  • Servings: 5

Here’s what you need:

Main Ingredients
  • 1 package of medium-firm tofu
  • ¼ cup soy sauce
  • ½ of large cucumber (julienne cut)
  • 1 large carrot (julienne cut or shredded)
  • 4-5 leaves of lettuce
  • 35g of vermicelli noodles
  • 5 rice paper
  • optional : cut up mint or cilantro


  • Cut tofu and dip into soy sauce, place on parchment paper and bake at 375 F for around 5 minutes until edges are slightly brown.

  • Dip rice paper into warm water until soft and pliable. Place of a damp surface. Fill the wrap with the fillings. Roll into burrito.
  • Can be dipped into peanut or almond sauce


    1 Tablespoon of nut butter or choice

    1 tsp soy sauce

    Drop of honey (if you want it sweeter)

    Drop(s) of water until desired consistency

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