Nut-Free Fresh Vegetable Spring Rolls
Experience the perfect balance of freshness and flavor with these Nut-Free Fresh Vegetable Spring Rolls, a vibrant and allergy-friendly dish that’s as colorful as it is nourishing. Wrapped in delicate rice paper, these rolls are packed with crunchy red bell peppers, crisp carrots, refreshing cucumber, creamy avocado, and aromatic mint and cilantro leaves, all nestled in tender lettuce for a satisfying bite. Complete with a homemade dipping sauce featuring soy sauce, rice vinegar, sesame oil, and honey, this quick and no-cook recipe is ideal for a light lunch or appetizer. Ready in just 30 minutes, these spring rolls are a delightful way to enjoy wholesome, nut-free goodness. Perfect for health-conscious eaters and those seeking gluten-free options, they’re sure to become a mealtime favorite!
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Recipe Information
Ingredients
- 8 sheets Rice paper wrappers
- 1 medium Red bell pepper
- 1 large Carrot
- 1 small Cucumber
- 1 large Avocado
- 4 large leaves Lettuce
- 20 leaves Fresh mint leaves
- 20 leaves Fresh cilantro
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Honey
Instructions
Prepare the vegetables: Julienne the red bell pepper, carrot, and cucumber into thin strips. Slice the avocado into thin slices.
Wash and pat dry the lettuce leaves, mint, and cilantro. Roughly chop the lettuce if the leaves are large.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey to create a dipping sauce. Adjust seasoning to taste and set aside.
Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the warm water for about 10 seconds until it begins to soften.
Remove the wrapper from the water and lay it flat on a clean kitchen towel or cutting board.
Arrange a small portion of lettuce, a couple of strips of bell pepper, carrot, cucumber, a slice or two of avocado, and a few mint and cilantro leaves on the bottom third of the rice paper wrapper, leaving about an inch of space on the sides.
Fold the lower edge of the wrapper over the filling, then fold in the sides and roll tightly but gently. Be careful not to tear the wrapper. Repeat with the remaining wrappers and filling.
Serve the spring rolls immediately with the prepared dipping sauce.
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1273 mg | 55% | |
| Total Carbohydrate | 108.2 g | 39% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 16.7 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1892 mg | 40% | |
*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.
