Gluten-Free Vegetarian Spring Rolls
Bright, fresh, and packed with vibrant veggies, these Gluten-Free Vegetarian Spring Rolls are the perfect light yet satisfying appetizer or snack! Wrapped in delicate rice paper and filled with crunchy julienned carrots, cucumber, red bell peppers, shredded purple cabbage, and fragrant fresh herbs like cilantro, mint, and optional Thai basil, these rolls are as visually stunning as they are delicious. Paired with a creamy, flavorful gluten-free peanut dipping sauce—made with tamari, lime juice, and a hint of maple sweetness—these spring rolls are both gluten-free and customizable to fit dietary preferences. Ready in just 35 minutes, they're perfect for a healthy appetizer, lunch, or party dish that’s easy to make and fun to share. Enjoy these rolls fresh and let their wholesome ingredients and lively taste steal the show!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers (gluten-free)
- 150 grams Rice vermicelli noodles
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 0.5 medium Red bell pepper, thinly sliced
- 1 cup Purple cabbage, shredded
- 0.5 cup Fresh cilantro leaves
- 0.5 cup Fresh mint leaves
- 0.25 cup Fresh Thai basil (optional)
- 2 tablespoons Tamari (gluten-free soy sauce)
- 3 tablespoons Peanut butter (or almond butter for nut-free option)
- 2 tablespoons Lime juice, freshly squeezed
- 1 tablespoon Maple syrup
- 1 clove Garlic, finely minced
- 2 tablespoons Water (for thinning the sauce)
Instructions
Cook the rice vermicelli noodles according to the package instructions. Typically, this involves soaking them in hot water for 3-5 minutes until tender. Drain and rinse with cold water, then set them aside.
Prepare the vegetables by julienning the carrot, cucumber, and red bell pepper. Shred the purple cabbage, and keep all vegetables in separate bowls for easy assembly.
Wash and gently pat dry the fresh cilantro, mint, and Thai basil leaves.
In a small bowl, prepare the dipping sauce by whisking together tamari, peanut butter (or almond butter), lime juice, maple syrup, minced garlic, and water until smooth. Adjust consistency by adding more water if needed.
Fill a large bowl with warm water. Working one at a time, soak a rice paper wrapper in the warm water for 10-15 seconds until pliable but not overly soft. Remove and place it on a clean damp towel or cutting board.
Place a small handful of rice noodles in the center of the wrapper, followed by a few strips of carrot, cucumber, bell pepper, a pinch of shredded cabbage, and a few leaves of cilantro, mint, and Thai basil.
Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to seal. Repeat this process with the remaining rice paper wrappers and filling ingredients.
Arrange the spring rolls on a platter and serve immediately with the prepared dipping sauce.
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2280 mg | 99% | |
| Total Carbohydrate | 312.0 g | 113% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 36.1 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 708 mg | 54% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2428 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.
