Dairy-Free Fresh Spring Rolls
Bright, fresh, and bursting with vibrant colors, these Dairy-Free Fresh Spring Rolls are a healthy, flavor-packed appetizer that's perfect for any occasion. Wrapped in delicate rice paper, each roll is filled with crisp, julienned veggies like carrot, cucumber, red bell pepper, and red cabbage, alongside creamy avocado, fragrant mint, and cilantro. Tender rice noodles add a satisfying texture, while the homemade dipping sauce made with soy sauce, lime, ginger, garlic, and maple syrup brings a delightful balance of tangy, savory, and sweet flavors. Ready in just 35 minutes, this crowd-pleasing dish is entirely dairy-free and ideal for a light snack, party platter, or refreshing meal prep idea. Serve these gorgeous spring rolls immediately to enjoy their irresistible crunch and vibrant taste!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 1 large Carrot
- 1 large Cucumber
- 1 piece Red bell pepper
- 1 cup Red cabbage
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 1 large Avocado
- 4 ounces Rice noodles
- 2 tablespoons Soy sauce
- 1 large Lime
- 1 teaspoon Fresh ginger
- 1 small Garlic clove
- 1 tablespoon Maple syrup
- 1 teaspoon Sesame oil
Instructions
Prepare the rice noodles according to the package instructions, typically soaking them in hot water for about 4-5 minutes until soft. Drain and set aside.
Peel and julienne the carrot, cucumber, and red bell pepper into thin strips.
Thinly slice the red cabbage and roughly chop the mint and cilantro leaves.
Cut the avocado in half, remove the pit, peel, and slice the flesh into thin strips.
To prepare the dipping sauce, in a small bowl, mix together soy sauce, the juice of one lime, freshly grated ginger, minced garlic clove, maple syrup, and sesame oil. Stir well and set aside.
Fill a large, shallow dish or pie pan with warm water. Working one at a time, dip each rice paper wrapper into the water for about 15-20 seconds and place it on a clean, damp kitchen towel or cutting board.
In the lower third of the rice paper wrapper, lay a few pieces each of carrot, cucumber, red bell pepper, red cabbage, mint, cilantro, avocado, and a small mound of rice noodles.
Gently fold over the sides of the wrapper and then tuck and roll from the bottom upwards tightly, but not too tight to avoid tearing.
Repeat the process with the remaining rice paper wrappers.
Serve the spring rolls with the prepared dipping sauce and enjoy immediately.
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1630 mg | 71% | |
| Total Carbohydrate | 218.2 g | 79% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 38.8 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 655 mg | 50% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3480 mg | 74% | |
*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.
