Nut-Free Vegetarian Spring Rolls
Delightfully fresh and full of vibrant flavors, these Nut-Free Vegetarian Spring Rolls are the perfect appetizer, snack, or light meal for anyone craving a healthy, allergen-friendly option. Featuring soft rice paper wrappers filled with a colorful medley of crisp carrot, cucumber, red bell pepper, shredded purple cabbage, and fragrant herbs like mint and cilantro, these spring rolls are as visually stunning as they are delicious. Served alongside a tangy homemade dipping sauce made with soy sauce, lime, and hoisin, this recipe comes together in just 30 minutes and is sure to impress guests or satisfy your own cravings. With no nuts to worry about, these spring rolls cater seamlessly to dietary restrictions, making them a versatile addition to any menu. Perfectly portable and endlessly customizable, they’re a feast for both the eyes and the taste buds.
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Recipe Information
Ingredients
- 12 sheets Rice paper wrappers
- 150 grams Rice vermicelli noodles
- 1 large Carrot
- 1 large Cucumber
- 1 medium Red bell pepper
- 1 cup (shredded) Purple cabbage
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 2 tablespoons Soy sauce
- 1 Lime
- 2 tablespoons Hoisin sauce
- 2 tablespoons Water
Instructions
Prepare the rice vermicelli noodles according to the package instructions, typically by soaking them in hot water for 3-5 minutes until soft. Drain and set aside.
Julienne the carrot, cucumber, and red bell pepper into thin strips. Shred the purple cabbage finely.
Wash and pat dry the fresh mint and cilantro leaves. Set them aside.
In a small bowl, whisk together the soy sauce, juice of the lime, hoisin sauce, and water to make a simple dipping sauce. Set aside.
Fill a large shallow bowl or pie dish with warm water. Dip one rice paper wrapper into the water for 5 seconds until it softens slightly and becomes pliable.
Place the softened rice paper wrapper on a clean work surface. Layer a small handful of rice vermicelli noodles, julienned vegetables, shredded purple cabbage, and a few mint and cilantro leaves in the center of the wrapper.
Fold the sides of the rice paper wrapper inward, then tightly roll it upward from the bottom until sealed, forming a spring roll. Repeat with the remaining wrappers and filling ingredients.
Slice the spring rolls in half if desired and serve immediately with the prepared dipping sauce.
Nutrition Facts
Calories |
1307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1857 mg | 81% | |
| Total Carbohydrate | 290.2 g | 106% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 32.8 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 644 mg | 50% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2554 mg | 54% | |
*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.
