Dairy-Free Vegetarian Spring Rolls
Light, refreshing, and bursting with vibrant veggies and aromatic herbs, these Dairy-Free Vegetarian Spring Rolls are the perfect appetizer or light meal for any occasion. Featuring crisp julienned carrots, cucumbers, red bell peppers, shredded purple cabbage, and a medley of fresh mint, cilantro, and optional Thai basil, these delicate rolls are wrapped in soft rice paper for a gluten-free, dairy-free delight. Paired with a creamy peanut dipping sauce (easily made nut-free with sunflower seed butter), this recipe is a feast for both the eyes and the palate. Quick to prepare and full of wholesome ingredients, these spring rolls are a beautiful and nutritious dish that celebrates fresh, plant-based goodness. Perfect for vegan-friendly entertaining or as a healthy grab-and-go meal idea!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers (8-inch size)
- 4 ounces Vermicelli rice noodles
- 1 large Carrot, julienned
- 1 large Cucumber, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 cup Purple cabbage, finely shredded
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 0.5 cup Fresh Thai basil leaves (optional)
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Lime juice, freshly squeezed
- 0.25 cup Peanut butter (or sunflower seed butter for nut-free)
- 1 tablespoon Maple syrup
- 2 tablespoons Water (to thin dipping sauce)
Instructions
Cook the vermicelli rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
Prepare all the vegetables: julienne the carrot and cucumber, thinly slice the red bell pepper, and finely shred the purple cabbage. Wash and pat dry the fresh herbs (mint, cilantro, and Thai basil, if using).
Fill a shallow dish or large bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, or until it softens. Lay it flat on a clean, damp kitchen towel or cutting board.
To assemble the spring rolls, place a small amount of rice noodles, a few strips of carrot, cucumber, and red bell pepper, a small handful of shredded cabbage, and a few leaves of herbs in the bottom third of the rice paper wrapper.
Fold the bottom of the wrapper snugly over the filling. Fold in the sides, then roll it up tightly from the bottom to create a compact spring roll. Repeat with the remaining wrappers and filling ingredients.
To make the dipping sauce, whisk together the soy sauce (or tamari), lime juice, peanut butter (or sunflower seed butter), maple syrup, and water in a small bowl until smooth. Adjust the water to achieve your desired consistency.
Serve the spring rolls immediately with the dipping sauce on the side. If not serving right away, cover them with a damp towel to prevent them from drying out.
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2590 mg | 113% | |
| Total Carbohydrate | 287.5 g | 105% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 38.9 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 875 mg | 67% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 2868 mg | 61% | |
*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.
