Soy-Free Vegetable Spring Rolls
Elevate your appetizer game with these vibrant Soy-Free Vegetable Spring Rolls, a fresh twist on the classic spring roll that's entirely free of soy. Packed with a colorful medley of julienned carrots, English cucumber, red bell pepper, and shredded purple cabbage, these rolls deliver a satisfying crunch with every bite. Fresh basil and mint leaves bring aromatic depth, while creamy avocado adds a decadent touch. Wrap these vegetables in delicate rice paper for a stunning presentation, and serve alongside a rich, soy-free peanut dipping sauce made with coconut aminos, lime juice, and maple syrup for a burst of zesty, nutty flavor. Perfect for vegans, gluten-free diets, and anyone seeking a wholesome, customizable meal, these spring rolls are quick to prepare and ideal for lunch, light dinners, or party appetizers. Healthy, refreshing, and irresistibly delicious!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 1 medium Carrot, julienned
- 0.5 medium English cucumber, julienned
- 1 medium Red bell pepper, julienned
- 1 cup Purple cabbage, thinly shredded
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh basil leaves
- 1 cup Cooked rice vermicelli noodles (optional)
- 1 large Avocado, thinly sliced
- 2 tablespoons Lime juice
- 2 tablespoons Creamy peanut butter (soy-free)
- 1 tablespoon Coconut aminos
- 1 teaspoon Maple syrup
- 1 clove Garlic, grated
- 1 tablespoon Water (for thinning dipping sauce)
Instructions
Prepare all vegetables: julienne the carrot, cucumber, red bell pepper, and slice the avocado. Shred the purple cabbage thinly.
If using rice vermicelli noodles, cook according to package directions, drain, and let cool.
Fill a shallow bowl or dish with warm water. Dip one rice paper wrapper into the water to soften for about 10-15 seconds. Remove it and place it onto a clean, damp kitchen towel or cutting board.
Layer the center of the rice paper with a few pieces of julienned carrot, cucumber, red bell pepper, a small handful of cabbage, basil leaves, mint leaves, and a slice or two of avocado. Add a little bit of cooked rice vermicelli noodles if desired.
Drizzle a small squeeze of lime juice over the fillings to enhance the flavor.
Fold over the two sides of the wrapper, then carefully roll it up tightly from the bottom to form a spring roll. Repeat with the remaining wrappers and fillings.
To make the dipping sauce, whisk together the peanut butter, coconut aminos, maple syrup, grated garlic, and water in a small bowl until smooth. Adjust the water for desired consistency.
Serve the spring rolls fresh with the soy-free peanut dipping sauce on the side.
Nutrition Facts
Calories |
1380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 560 mg | 24% | |
| Total Carbohydrate | 223.3 g | 81% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 30.5 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 567 mg | 44% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2922 mg | 62% | |
*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.
