Nut-Free Veggie Spring Roll
Bright, fresh, and bursting with vibrant flavors, these Nut-Free Veggie Spring Rolls are the ultimate healthy appetizer or light meal. Wrapped in delicate rice paper, these rolls feature a colorful medley of julienned carrots, cucumbers, red bell peppers, and shredded purple cabbage, perfectly complemented by fragrant mint and cilantro leaves. Filled with tender rice vermicelli noodles, they are entirely nut-free yet packed with nutrients and delightful crunch. Served alongside a homemade tangy soy dipping sauce with a hint of sweetness from maple syrup, these quick and easy spring rolls are perfect for those with dietary restrictions or anyone seeking a refreshing dish. Ready in just 30 minutes, they’re ideal for a family dinner, party platter, or meal prep session.
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Recipe Information
Ingredients
- 8 pieces Rice paper wrappers
- 1 medium, julienned Carrot
- 1 medium, julienned Cucumber
- 1 medium, julienned Red bell pepper
- 1 cup shredded Purple cabbage
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 1 cup Cooked rice vermicelli noodles
- 2 tablespoons Soy sauce (gluten-free if needed)
- 1.5 tablespoons Rice vinegar
- 1 tablespoon Maple syrup
- 1 teaspoon Sesame oil
Instructions
Prepare all vegetables by washing, peeling if needed, and slicing them into thin, julienned strips. Shred the purple cabbage.
Soak rice vermicelli noodles according to package instructions. Drain and set aside.
Set up a spring roll assembly station with all the prepared fillings (vegetables, noodles, mint, and cilantro) and a clean, flat surface for rolling.
Fill a shallow dish with warm water. Soak one rice paper wrapper in the water for 15-20 seconds, until it softens but remains slightly firm. Remove and place it on a clean, damp kitchen towel or cutting board.
In the bottom third of the wrapper, place a small portion of rice vermicelli noodles, followed by a few julienned veggies (carrots, cucumber, red bell pepper, purple cabbage), a few mint leaves, and cilantro leaves. Be careful not to overfill.
Fold the bottom of the wrapper over the filling, then fold in the sides, and roll it tightly from bottom to top, like a burrito. Repeat with the remaining wrappers and fillings.
In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and sesame oil to create the dipping sauce.
Serve the spring rolls immediately with the dipping sauce on the side. If not serving right away, cover the spring rolls with a damp cloth to prevent them from drying out.
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2150 mg | 93% | |
| Total Carbohydrate | 172.2 g | 63% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 32.3 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2172 mg | 46% | |
*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.
