Nut-Free Vegetable Spring Rolls
Fresh, vibrant, and completely nut-free, these Vegetable Spring Rolls are the perfect appetizer, snack, or light meal for anyone avoiding nuts while craving delicious Asian-inspired cuisine. Packed with crisp julienned veggies like carrot, cucumber, red bell pepper, and purple cabbage, and infused with aromatic herbs such as mint and cilantro, these rice paper rolls offer a delightful burst of flavor in every bite. The addition of romaine lettuce makes them extra refreshing, while the tangy homemade dipping sauce, featuring soy sauce, rice vinegar, and a hint of maple syrup, elevates each roll into a flavor-packed experience. Ready in just 20 minutes with no cooking required, these spring rolls are naturally gluten-free (using tamari), healthy, and perfect for any occasion. Serve fresh, and watch them disappear in minutes!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 2 medium, julienned Carrot
- 1 medium, julienned Cucumber
- 1 medium, julienned Red bell pepper
- 1 cup, thinly sliced Purple cabbage
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 6 leaves, halved Romaine lettuce
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 2 tablespoons Rice vinegar
- 1 tablespoon Maple syrup
- 1 clove, minced Garlic
- 1 teaspoon, freshly grated Fresh ginger
Instructions
Prepare all the vegetables by washing them thoroughly and cutting them into thin strips (julienne-style). Slice the purple cabbage thinly and halve the romaine lettuce leaves.
Set up a workstation with all the vegetables, herbs (mint and cilantro), and the rice paper wrappers.
Fill a large bowl with warm water. Dip one rice paper wrapper into the water for 10-15 seconds until it becomes pliable but not overly soft.
Place the softened wrapper on a clean, damp kitchen towel or plastic cutting board to prevent sticking.
Layer a halved romaine lettuce leaf on the lower third of the rice paper wrapper. Then, add a small amount of julienned carrot, cucumber, red bell pepper, purple cabbage, along with a few mint and cilantro leaves.
Fold the sides of the wrapper inward, then roll it up tightly from the bottom, enclosing the filling completely. Repeat with the remaining wrappers and filling ingredients.
To make the dipping sauce, combine the soy sauce, rice vinegar, maple syrup, minced garlic, and freshly grated ginger in a small bowl. Stir until well mixed.
Serve the spring rolls fresh with the dipping sauce on the side. Enjoy immediately for the best texture and flavor.
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3200 mg | 139% | |
| Total Carbohydrate | 162.0 g | 59% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 34.4 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 579 mg | 45% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2464 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.
