Gluten-Free Vegan Spring Rolls
Elevate your appetizer game with these vibrant Gluten-Free Vegan Spring Rolls, a fresh and healthy twist on a classic dish! Perfect for those with dietary restrictions, these spring rolls are crafted with delicate rice paper wrappers and packed with colorful, nutrient-rich vegetables like julienned carrots, crisp cucumbers, shredded purple cabbage, and creamy avocado. Enhanced by aromatic fresh mint and cilantro, they’re paired with a luscious, homemade peanut dipping sauce featuring tamari, maple syrup, and sesame oil for a sweet and savory flavor. With minimal cooking required, this quick recipe makes a light yet satisfying dish, ideal for summer gatherings or refreshing midweek meals. These allergy-friendly spring rolls are a delightful vegan treat that will impress your taste buds with every bite!
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Recipe Information
Ingredients
- 8 pieces Rice paper wrappers
- 100 grams Rice vermicelli noodles
- 1 medium (julienned) Carrot
- 1 medium (julienned) Cucumber
- 1 cup (shredded) Purple cabbage
- 1 medium (thinly sliced) Red bell pepper
- 1 medium (sliced) Avocado
- 0.25 cup Fresh mint leaves
- 0.25 cup Fresh cilantro
- 2 tablespoons Tamari (gluten-free soy sauce)
- 3 tablespoons Peanut butter
- 1 tablespoon Rice vinegar
- 1 tablespoon Maple syrup
- 1 teaspoon Sesame oil
- 2 tablespoons Water
Instructions
Cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
Prepare all the vegetables by julienning the carrot and cucumber, shredding the purple cabbage, slicing the red bell pepper, and slicing the avocado.
Fill a shallow dish or a large plate with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it softens slightly but is still manageable.
Gently lay the softened rice paper wrapper flat on a clean surface (such as a cutting board or damp kitchen towel).
Near the bottom third of the wrapper, place a small handful of cooked rice noodles, followed by a bit of each prepared vegetable, a slice or two of avocado, and a few fresh mint and cilantro leaves.
Fold the bottom of the rice paper wrapper over the filling, then fold in the sides, and roll it up tightly like a burrito. Repeat with the remaining rice paper wrappers and fillings.
To make the dipping sauce, whisk together the tamari, peanut butter, rice vinegar, maple syrup, sesame oil, and water in a small bowl until smooth and creamy.
Serve the spring rolls fresh with the peanut dipping sauce on the side. Enjoy immediately!
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2018 mg | 88% | |
| Total Carbohydrate | 215.9 g | 79% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 35.2 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2451 mg | 52% | |
*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.
