Nut-Free Vegan Spring Rolls
Delight in the vibrant and fresh flavors of these Nut-Free Vegan Spring Rolls—perfect for a light lunch, snack, or appetizer! Packed with colorful veggies like julienned carrots, crunchy cucumber, shredded red cabbage, and bell peppers, these spring rolls also feature creamy avocado and fragrant herbs like mint and cilantro for a taste explosion in every bite. Wrapped in delicate rice paper and optionally paired with cooked rice noodles, they’re an easy, customizable treat that caters to nut-free and vegan diets. Complete with a tangy homemade dipping sauce of soy sauce, rice vinegar, and maple syrup, these spring rolls are simple to prepare with no cooking required in just 25 minutes. Fresh, healthy, and visually stunning, they’re a must-try for flavorful plant-based eating!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 2 medium (julienned) Carrots
- 1 medium (julienned) Cucumber
- 1 cup (shredded) Red cabbage
- 1 medium (julienned) Bell pepper
- 1 large (sliced) Avocado
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 1 cup (optional) Cooked rice noodles
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Maple syrup
Instructions
Prepare all the vegetables by washing, peeling (if necessary), and slicing them into thin strips or julienne for easier rolling.
Cook the rice noodles according to the package instructions, if using. Rinse with cold water and drain.
Set up a rolling station with a large plate or cutting board, a shallow bowl of warm water, and all your vegetables and herbs organized nearby.
One at a time, dip a rice paper wrapper into the warm water for 10-15 seconds to soften. Lay it flat on the plate or cutting board.
Layer a small amount of each vegetable, a slice or two of avocado, herbs, and a small portion of rice noodles (if using) in the center of the wrapper, leaving about an inch of space on each side.
Fold the sides of the wrapper inward over the filling, then roll tightly from the bottom up to form a spring roll. Repeat with the remaining wrappers and fillings.
To make the dipping sauce, whisk together the soy sauce, rice vinegar, and maple syrup in a small bowl.
Serve the spring rolls immediately with the dipping sauce on the side.
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1398 mg | 61% | |
| Total Carbohydrate | 220.8 g | 80% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 28.0 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 623 mg | 48% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3323 mg | 71% | |
*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.
