Cold Vegetarian Spring Rolls
Light, refreshing, and bursting with colorful veggies, these Cold Vegetarian Spring Rolls make the perfect healthy appetizer or light meal. Made with delicate rice paper wrappers stuffed with vermicelli noodles, crisp carrots, cucumbers, red bell peppers, creamy avocado, and aromatic fresh herbs like mint, cilantro, and basil, each bite is a harmony of textures and flavors. Paired with a rich and tangy homemade peanut dipping sauce, they’re as satisfying as they are beautiful. Ready in just 30 minutes, these no-cook spring rolls are a breeze to put together, require minimal effort, and are ideal for a nutritious snack, potluck party, or as a fun DIY dinner option. Perfectly vegan, gluten-free, and deliciously customizable, they’re a vibrant addition to any table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 100 grams Rice vermicelli noodles
- 1 large Carrot
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 large Avocado
- 0.5 cups Fresh mint leaves
- 0.5 cups Fresh cilantro
- 0.25 cups Fresh basil leaves
- 6 pieces Lettuce leaves
- 2 tablespoons Soy sauce
- 3 tablespoons Peanut butter
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 1 tablespoon Lime juice
- 1 minced Garlic clove
- 1 teaspoon Sesame oil
Instructions
Bring a pot of water to a boil and cook the rice vermicelli noodles according to the package instructions. Drain, rinse with cold water to cool, and set aside.
Peel the carrot and slice it into thin matchstick strips. Do the same with the cucumber and bell pepper. Thinly slice the avocado and set aside.
Wash and pat dry the fresh mint, cilantro, and basil leaves. Remove any tough stems as needed.
Layers of lettuce can be torn into smaller pieces to fit the rice paper wrappers and set aside.
Prepare the peanut dipping sauce in a small bowl: Combine peanut butter, soy sauce, rice vinegar, honey, lime juice, garlic, and sesame oil. Whisk until smooth and adjust seasoning to taste.
Fill a large bowl with warm water. Submerge one rice paper wrapper into the water for about 10-15 seconds until pliable. Remove and lay it on a clean, damp kitchen towel or surface.
Layer the fillings: Place a few pieces of lettuce, noodles, carrot, cucumber, bell pepper, avocado, and herbs centrally on the wrapper.
Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to form a spring roll. Repeat with the remaining wrappers and fillings.
Arrange the finished spring rolls on a serving platter. Serve them fresh with the peanut dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 15.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1320 mg | 57% | |
| Total Carbohydrate | 253.8 g | 92% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 29.4 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 560 mg | 43% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3060 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
