Gluten-Free Fresh Vegetable Spring Rolls
These Gluten-Free Fresh Vegetable Spring Rolls are a vibrant, wholesome appetizer or light meal that’s perfect for any occasion. Packed with colorful, crisp veggies like carrots, cucumber, red bell pepper, and purple cabbage, these rolls are complemented by creamy avocado and fragrant herbs like fresh mint and cilantro. Wrapped in delicate rice paper and served with a tangy homemade dipping sauce featuring gluten-free soy sauce, lime juice, and sesame oil, they’re a delicious fusion of flavor and texture. This 30-minute recipe is entirely no-cook, making it ideal for warm days or when you need quick, nutritious gluten-free snacks. Whether you're entertaining guests or seeking a healthy bite, these spring rolls are a fresh and customizable treat that’s both simple and irresistible.
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Recipe Information
Ingredients
- 8 sheets Rice paper wrappers
- 1 large Carrot
- 1 Cucumber
- 1 Red bell pepper
- 1 cup Purple cabbage
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 1 Avocado
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Fresh lime juice
- 1 teaspoon Honey or agave syrup
- 1 teaspoon Sesame oil
- 4 cups Water
Instructions
Fill a large shallow dish or pie plate with warm water.
Peel the carrot and cut it into thin matchstick strips.
Cut the cucumber into thin strips, removing the seeds if desired to avoid excess moisture.
Thinly slice the red bell pepper into strips.
Finely shred the purple cabbage.
Slice the avocado into thin strips just before assembly to prevent browning.
To prepare the dipping sauce, in a small bowl, whisk together gluten-free soy sauce, lime juice, honey or agave syrup, and sesame oil. Adjust the seasoning to taste and set aside.
Submerge a rice paper wrapper into the warm water for about 15-20 seconds or until it becomes soft and pliable. Remove and lay the wrapper flat on a clean, damp dish towel or cutting board.
Near the bottom center of the wrapper, layer a small amount of shredded cabbage, carrot, cucumber, red pepper, a few strips of avocado, and a sprinkle of mint and cilantro leaves.
Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly away from you, tucking the filling in to form a neat roll. Repeat with the remaining wrappers and filling.
Arrange rolls seam side down on a serving platter and serve with the prepared dipping sauce.
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2024 mg | 88% | |
| Total Carbohydrate | 128.0 g | 47% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 25.4 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 616 mg | 47% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2745 mg | 58% | |
*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.
