Soy-Free Veggie Spring Roll
Fresh, vibrant, and completely soy-free, these Veggie Spring Rolls are a delightful way to enjoy a nutrient-packed, no-cook meal or appetizer. Wrapped in delicate rice paper, the rolls are filled with a colorful medley of crisp julienned carrots, cool cucumbers, shredded purple cabbage, and sliced red bell peppers, perfectly complemented by creamy avocado and fragrant fresh herbs like mint and cilantro. Paired with an irresistible almond butter dipping sauce—flavored with zesty lime, sweet maple syrup, and a hint of garlic—this recipe is perfect for those seeking a healthy, dairy-free, and gluten-free option that doesn’t skimp on flavor. Ready in just 30 minutes, these rolls make a stunning addition to your table, whether you're hosting guests or enjoying a quick, wholesome bite solo.
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Recipe Information
Ingredients
- 8 pieces Rice paper wrappers
- 1 medium (julienned) Carrot
- 1 medium (julienned) Cucumber
- 1 medium (thinly sliced) Red bell pepper
- 1 cup (shredded) Purple cabbage
- 1 large (sliced) Avocado
- 16 leaves Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 3 ounces Vermicelli rice noodles
- 0.25 cup Almond butter
- 2 tablespoons Lime juice
- 1 teaspoon Maple syrup
- 1 clove (minced) Garlic
- 2 tablespoons Water
- 0.25 teaspoon Salt
Instructions
Prepare the vermicelli rice noodles according to package instructions. Drain and rinse them under cold water, then set aside.
Wash and prepare the vegetables: julienne the carrot and cucumber, thinly slice the red bell pepper, and shred the purple cabbage. Slice the avocado last to prevent browning.
Combine the almond butter, lime juice, maple syrup, minced garlic, water, and salt in a small bowl. Whisk until smooth. Adjust the consistency with a little more water if needed. This will be your dipping sauce.
Fill a large shallow bowl or plate with warm water. Working one at a time, dip a rice paper wrapper into the water for about 10 seconds, or until it softens but is still slightly firm (it will continue softening as you work).
Place the softened wrapper onto a clean, damp kitchen towel or cutting board.
In the center of the wrapper, layer a small handful of rice noodles, a few pieces of each of the vegetables (carrot, cucumber, bell pepper, cabbage), a slice or two of avocado, 2 mint leaves, and some cilantro.
Fold the sides of the wrapper inward, then tightly roll it up from the bottom, similar to a burrito. Repeat with the remaining wrappers and filling ingredients.
Serve the spring rolls fresh with the almond butter dipping sauce on the side. Enjoy immediately!
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 197.1 g | 72% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 23.9 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2755 mg | 59% | |
*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.
