Soy-Free Fresh Vegetable Spring Rolls
Bursting with vibrant flavors and crisp textures, these Soy-Free Fresh Vegetable Spring Rolls are a refreshing and healthy snack or light lunch. Wrapped in delicate rice paper and filled with vermicelli rice noodles, crunchy julienned veggies like cucumber, carrot, and red bell pepper, plus creamy slices of avocado, these rolls are elevated with the aromatic addition of fresh basil, mint, and cilantro. Perfectly paired with a soy-free hoisin dipping sauce, this recipe is ideal for those seeking a plant-based, allergen-friendly option that doesn't compromise on taste. With just 30 minutes of prep and minimal cooking, these spring rolls make an effortless, no-fail appetizer or meal. Whether you're catering to a soy-free diet or simply craving a fresh, flavorful dish, these hand-rolled delights are sure to impress!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 100 grams Vermicelli rice noodles
- 1 medium, julienned Cucumber
- 1 medium, julienned Carrot
- 1 medium, thinly sliced Red bell pepper
- 1 medium, sliced Avocado
- 12 leaves Fresh basil leaves
- 12 leaves Fresh mint leaves
- 12 sprigs Fresh cilantro
- 120 ml, soy-free Hoisin dipping sauce
- 240 ml, warm Water
Instructions
1. Start by cooking the vermicelli rice noodles according to the package instructions. Typically, they should be boiled for about 3-4 minutes until tender. Drain and rinse under cold water, then set aside.
2. Prepare the vegetables: julienne the cucumber and carrot, thinly slice the bell pepper, and slice the avocado.
3. Have all the vegetables, herbs, and cooked noodles ready as your filling station.
4. Fill a shallow dish or pie pan with warm water. Dip one rice paper wrapper into the water briefly, submerging it entirely for about 5 seconds. Remove and lay it flat on a clean, dry surface.
5. Place a small amount of vermicelli noodles, cucumber, carrot, bell pepper, avocado, a leaf each of basil and mint, and one sprig of cilantro near the bottom edge of the wrapper.
6. To roll the wrapper, gently fold the bottom over the filling, then fold the sides inward, and continue to roll tightly yet gently to avoid tearing, much like a burrito.
7. Repeat the process with the remaining wrappers and fillings.
8. Serve the spring rolls immediately with soy-free hoisin dipping sauce or store in the refrigerator covered with a damp paper towel for up to a day.
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2561 mg | 111% | |
| Total Carbohydrate | 268.4 g | 98% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 59.3 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1809 mg | 38% | |
*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.
