Sugar-Free Veggie Spring Roll
Experience a fresh and guilt-free twist on a classic favorite with our Sugar-Free Veggie Spring Roll recipe! These vibrant, healthy spring rolls are packed with crisp, colorful veggies like carrots, cucumbers, red bell peppers, and purple cabbage, paired with aromatic fresh mint and cilantro. Wrapped in delicate rice paper and complemented by a flavorful tamari-based dipping sauce with lime, garlic, and ginger, this recipe is entirely sugar-free and gluten-free, making it perfect for clean eating or special dietary needs. Quick and easy to prepare in just 25 minutes, these wholesome spring rolls are a refreshing appetizer, light lunch, or snack that you can enjoy guilt-free. Serve them fresh or refrigerate for a convenient meal option that’s as nutritious as it is delicious!
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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
- 0.25 cup Fresh mint leaves
- 0.25 cup Fresh cilantro leaves
- 8 pieces Butter lettuce leaves
- 1 cup Cooked vermicelli rice noodles
- 2 tablespoons Tamari (gluten-free soy sauce)
- 2 tablespoons Lime juice
- 1 tablespoon Rice vinegar
- 1 clove Minced garlic
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Crushed red pepper flakes
- 1 tablespoon Water
- 1 teaspoon Optional: sesame seeds
Instructions
Prepare all your vegetables. Julienne the carrot and cucumber, thinly slice the red bell pepper, and shred the purple cabbage. Set them aside in small bowls.
Cook the vermicelli rice noodles according to package instructions. Once cooked, drain and rinse with cold water to stop the cooking process. Set aside.
Make the dipping sauce: In a small bowl, combine tamari, lime juice, rice vinegar, minced garlic, ground ginger, crushed red pepper flakes, and water. Mix well. Sprinkle in sesame seeds if desired.
Fill a large shallow dish or a wide bowl with warm water. Take one rice paper wrapper and fully submerge it in the water for 10-15 seconds until soft and pliable, then remove and place it on a clean, damp kitchen towel or cutting board.
On the bottom third of the softened rice paper wrapper, layer a butter lettuce leaf, a small portion of vermicelli noodles, a small handful of carrots, cucumbers, red bell peppers, purple cabbage, and a few mint and cilantro leaves.
Fold the bottom of the rice paper wrapper tightly over the fillings, then fold in the sides and roll it up tightly like a burrito. Place the completed spring roll seam-side down on a plate to keep it secure.
Repeat the process with the remaining rice paper wrappers and fillings until all spring rolls are assembled.
Serve immediately with the dipping sauce or refrigerate the assembled spring rolls for up to 2 hours. Cover with a damp kitchen towel to keep them fresh.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2085 mg | 91% | |
| Total Carbohydrate | 194.1 g | 71% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 17.5 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1762 mg | 37% | |
*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.
