Sugar-Free Vegetarian Spring Rolls
Discover the delightful simplicity of Sugar-Free Vegetarian Spring Rolls, a fresh and flavorful appetizer perfect for any occasion. This recipe combines crisp julienned vegetables like carrot, cucumber, and red bell pepper with tender rice vermicelli noodles and aromatic herbs such as cilantro, mint, and basil, all wrapped in delicate rice paper wrappers. Served with a homemade tamari-based dipping sauce infused with rice vinegar, grated ginger, and sesame oil, these spring rolls are naturally sugar-free, gluten-free, and packed with nutrients. Ready in just 30 minutes, these light, vibrant rolls are perfect for health-conscious eaters, vegan diets, or anyone craving a refreshing, guilt-free snack or meal.
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 1 large, julienned Carrot
- 1 large, julienned Cucumber
- 1 medium, julienned Red bell pepper
- 6 leaves, halved Green leaf lettuce
- 2 cups Cooked rice vermicelli noodles
- 0.5 cup, chopped Fresh cilantro
- 0.5 cup, whole Fresh mint leaves
- 0.5 cup, chopped Fresh basil leaves
- 0.25 cup Tamari (gluten-free soy sauce as dipping sauce base)
- 2 tablespoons Rice vinegar
- 1 teaspoon Grated ginger
- 1 teaspoon Minced garlic
- 1 teaspoon Sesame oil
- 1 tablespoon Chopped green onions
Instructions
Prepare all the vegetables: Julienne the carrot, cucumber, and red bell pepper. Wash and halve the green leaf lettuce leaves. Set aside.
Cook the rice vermicelli noodles according to the package instructions. Once cooked, rinse them under cold water, drain thoroughly, and set aside.
Prepare the dipping sauce by combining tamari, rice vinegar, grated ginger, minced garlic, sesame oil, and chopped green onions in a small bowl. Mix well and set aside.
Fill a wide, shallow dish with warm water. Dip one rice paper wrapper into the water for 10-15 seconds until it softens, but be careful not to over-soak as it might tear.
Lay the softened rice paper wrapper flat on a clean, damp tea towel or cutting board.
Layer a small portion of the filling ingredients in the center of the rice paper: start with lettuce, then add a small handful of rice noodles, followed by julienned vegetables, and finally sprinkle with fresh herbs (cilantro, mint, and basil).
Fold the bottom of the rice paper wrapper over the filling, then fold in the sides, and roll tightly to form a compact spring roll. Repeat with the remaining wrappers and filling ingredients.
Serve immediately with the prepared dipping sauce, or cover the spring rolls with a damp paper towel and refrigerate until ready to serve.
Nutrition Facts
Calories |
1231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3918 mg | 170% | |
| Total Carbohydrate | 246.8 g | 90% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 20.2 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2134 mg | 45% | |
*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.
