Soy-Free Vegetarian Spring Rolls
Delightfully light and bursting with fresh flavors, these Soy-Free Vegetarian Spring Rolls are a perfect appetizer or healthy snack that's ideal for those avoiding soy-based ingredients. Wrapped in delicate rice paper and filled with a vibrant medley of julienned carrots, cucumbers, red bell peppers, shredded purple cabbage, and fragrant fresh herbs like mint and cilantro, these spring rolls offer a crisp, refreshing bite. Optional rice vermicelli noodles add an extra layer of texture, while a rich, creamy sunflower seed butter dipping sauce—flavored with lime juice, maple syrup, and ginger—completes the dish with a savory-sweet touch. Easy to prepare and naturally gluten-free, these spring rolls are a no-cook culinary triumph that’s perfect for parties, lunches, or light dinners.
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 1 cup Carrot, julienned
- 1 cup Cucumber, julienned (seeded if necessary)
- 1 cup Red bell pepper, julienned
- 1 cup Purple cabbage, shredded
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 1 cup Cooked rice vermicelli noodles (optional)
- 0.25 cup Sunflower seed butter (for dipping sauce)
- 2 tablespoons Lime juice (for dipping sauce)
- 1 tablespoon Maple syrup (for dipping sauce)
- 2 tablespoons Water (for dipping sauce)
- 1 clove Garlic, minced (for dipping sauce)
- 0.25 teaspoon Ground ginger (for dipping sauce)
- 0.25 teaspoon Sea salt (for dipping sauce)
Instructions
Prepare all the vegetables by washing, peeling, and cutting into thin julienne strips. Shred the purple cabbage and set all the vegetables aside.
Cook the rice vermicelli noodles (if using) according to the package instructions. Drain and set them aside to cool.
Make the dipping sauce by combining the sunflower seed butter, lime juice, maple syrup, water, minced garlic, ground ginger, and sea salt in a small bowl. Whisk until smooth and creamy. Adjust consistency with more water if needed.
Fill a shallow dish with warm water. Working one at a time, dip a rice paper wrapper into the water for about 10-15 seconds until it softens and becomes pliable. Remove it and place it flat on a clean damp towel or cutting board.
Layer a small handful of shredded cabbage, julienned vegetables, optional rice noodles, and a few mint and cilantro leaves in the middle of the wrapper. Be careful not to overfill.
Fold the bottom of the wrapper upwards over the filling, then fold in the sides snugly. Roll the wrapper tightly from the bottom to the top to seal. Repeat with the remaining wrappers and filling.
Serve the spring rolls fresh with the sunflower seed butter dipping sauce on the side.
Nutrition Facts
Calories |
1369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 238.7 g | 87% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 47.0 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 673 mg | 52% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3054 mg | 65% | |
*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.
