36 Calorie Noodle Salad Rolls
I made some super healthy salad rolls this weekend.
An entire roll is only approximately 36 calories, with each piece about 6 calories.
The rolls are stuffed with zero calorie noodles, celery, carrots, lettuce and wrapped in colorful soy wrappers. I then sliced the rolls and topped them with pomegranate seeds for color and a sweet crunch. You can always cut out the fruit if you want (and eliminate a few calories), or add other fruit instead.
I was inspired to make something healthy and colorful because of the wrappers. I am always drawn to sushi rolls made with them even though I prefer the taste of the traditional seaweed wrappers, simply because of the colorful nature of the soy wrappers. They are usually found next to the seaweed sushi wrappers. I’ve seen them at Japanese and Chinese markets.
I served the salad rolls with some vinaigrette dressing, otherwise they don’t have too much flavor. It’s better to dip the rolls in the dressing rather than put it into the roll because it’ll drip out and make a mess.
If you haven’t heard about zero calorie shirataki noodles, it’s originally a Japanese product made of konjac yam, though it’s become pretty widely available in the US. I prefer buying the JFC brand sold in Asian markets as it’s usually cheaper than the American brands.
These make a perfect light lunch or snack. Make sure you don’t make them too far ahead of time, otherwise the wrappers will become soggy and break.
Low Calorie Noodle Salad Rolls
1 pack clear/white shirataki noodles
1 medium stick of celery
5 leaves of green leaf lettuce
6 tsp of pomegranate seeds
vinaigrette for dipping
1. Empty noodles into a bowl, dumping out water. Boil or heat in microwave for about 1 minute. Split carrot in half, length-wise, then thinly slice or use peeler to shave across the length for very thin slices. Cut celery length to about 4 inches, then slice thinly.
2. Take lettuce leaf and put a small handful of noodle inside. Then line noodles with a few carrot and celery pieces. Roll up lettuce like a sushi. Lay soy wrapper on dry surface, shiny side down. Place lettuce roll on one end and roll soy wrapper over lettuce until no more wrapper remains. Carefully slice roll into 6 pieces, and then pierce ends of soy wrapper with toothpicks to keep intact as soy wrapper will not seal or stick on its own. Sprinkle about 1 tsp of pomegranate seeds on top. Repeat with remaining wrappers. Dip rolls in vinaigrette dressing.
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