Sugar-Free Vegan Spring Rolls
Bright, fresh, and totally guilt-free, these Sugar-Free Vegan Spring Rolls are a light and wholesome meal or snack that's as delightful to eat as they are to prepare. Bursting with vibrant veggies like julienned carrots, cucumber, red bell pepper, and shredded purple cabbage, these rolls are wrapped in delicate rice paper for a gluten-free, plant-based treat. Fresh mint, cilantro, and creamy avocado add layers of flavor and texture, while the silky almond-butter dipping sauce, infused with zesty lime juice and a hint of ginger, takes these spring rolls to the next level. Ready in just 30 minutes with no cooking required, these colorful, sugar-free delights are perfect for a healthy lunch, easy appetizer, or refreshing alfresco dinner. Pack your plate with freshness today!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces Rice paper wrappers
- 2 medium, julienned Carrot
- 1 medium, julienned Cucumber
- 1 medium, julienned Red bell pepper
- 1 cup, shredded Purple cabbage
- 0.25 cup Fresh mint leaves
- 0.25 cup Fresh cilantro leaves
- 1 medium, sliced Avocado
- 0.25 cup Unsweetened almond butter
- 2 tablespoons Lime juice
- 1 tablespoon Soy sauce (or tamari for gluten-free)
- 2 tablespoons Water
- 1 teaspoon Grated fresh ginger
- 1 clove Minced garlic
Instructions
Prepare all the vegetables by julienning the carrots, cucumber, and red bell pepper, and shredding the purple cabbage. Slice the avocado and set all ingredients aside.
Fill a large shallow dish or a wide bowl with warm water. Gently dip one rice paper wrapper into the water for 10-15 seconds until it softens slightly but is still pliable.
Place the softened rice paper on a clean surface, such as a cutting board or damp kitchen towel, to prevent sticking.
Layer a small handful of shredded purple cabbage, julienned carrots, cucumber, red bell pepper, a few mint and cilantro leaves, and 2-3 slices of avocado in the center of the rice paper wrapper. Be careful not to overfill.
Fold the bottom edge of the rice paper wrapper up and over the filling, then fold in the sides, and tightly roll the wrapper to seal. Repeat with remaining rice paper wrappers and filling ingredients.
To make the dipping sauce, whisk together the unsweetened almond butter, lime juice, soy sauce (or tamari), water, grated ginger, and minced garlic in a small bowl until smooth. Adjust the consistency with more water if needed.
Serve the spring rolls immediately with the almond-butter dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
1090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1230 mg | 53% | |
| Total Carbohydrate | 135.6 g | 49% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 22.5 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 534 mg | 41% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2939 mg | 63% | |
*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.
