Gluten-Free Vegetable Spring Rolls
Light, fresh, and bursting with vibrant flavors, these Gluten-Free Vegetable Spring Rolls are the perfect appetizer or light meal for a healthy and satisfying bite. Made with delicate rice paper wrappers, crisp julienned vegetables like carrot, cucumber, and red bell pepper, plus fragrant mint, cilantro, and basil leaves, these rolls are packed with color and nutrition. Tender rice vermicelli noodles add a soft and chewy texture, while a creamy, homemade peanut dipping sauce featuring gluten-free tamari, peanut butter, sesame oil, and a touch of sweetness takes the flavor to the next level. This no-cook recipe comes together in just 35 minutes, making it an ideal option for a quick lunch idea or a gluten-free party snack. Fresh, healthy, and fun to assemble, these spring rolls bring a delightful touch of Asian-inspired cuisine to your table.
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers (gluten-free)
- 100 grams Rice vermicelli noodles
- 1 large Carrot, julienned
- 1 medium Cucumber, julienned (seeds removed)
- 1 medium Red bell pepper, julienned
- 1 cup Purple cabbage, thinly shredded
- 12 leaves Fresh mint leaves
- 12 sprigs Fresh cilantro leaves
- 12 leaves Fresh basil leaves
- 2 tablespoons Tamari (gluten-free soy sauce)
- 2 tablespoons Peanut butter
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey or maple syrup
- 1 teaspoon Sesame oil
- 2 tablespoons Warm water (for peanut sauce)
- 3 cups Warm water (for softening rice paper)
Instructions
Cook the rice vermicelli noodles according to the package instructions. Typically, this involves soaking them in boiling water for 3-5 minutes. Once cooked, drain, rinse with cold water, and set aside.
Prepare all the vegetables by julienning the carrot, cucumber, and red bell pepper. Shred the purple cabbage thinly and set all the vegetables aside.
Set up a rolling station with a large plate or cutting board, a dish of warm water, and all the prepared vegetables, herbs, and noodles.
Take one rice paper wrapper and dip it into the warm water for about 10-15 seconds or until it softens. Lay it flat on your work surface.
Place a small amount of noodles, a few pieces of each vegetable, and one leaf each of mint, cilantro, and basil in the center of the wrapper. Be careful not to overfill.
Fold the bottom edge of the rice paper over the filling, then fold in the sides, and roll it up tightly like a burrito. Place the spring roll seam-side down on a plate. Repeat this process with the remaining wrappers and fillings.
To make the peanut dipping sauce, whisk together the peanut butter, tamari, rice vinegar, honey or maple syrup, sesame oil, and 2 tablespoons of warm water in a small bowl until smooth. Adjust the consistency by adding more water if needed.
Serve the spring rolls immediately with the peanut dipping sauce on the side. Cover any leftover spring rolls with a damp paper towel to keep them from drying out.
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2031 mg | 88% | |
| Total Carbohydrate | 238.0 g | 87% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 21.7 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1191 mg | 25% | |
*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.
