Vegan Vegetarian Spring Rolls
Discover the vibrant flavors of these Vegan Vegetarian Spring Rolls, a fresh and healthy take on a classic appetizer. Packed with crisp julienned vegetables like carrots, cucumber, red bell pepper, and shredded purple cabbage, these rolls are paired with fragrant fresh herbs—mint, cilantro, and basil—for a burst of aromatic flavor in every bite. Tucked inside pliable rice paper wrappers with tender rice vermicelli noodles and creamy avocado slices, each roll is a delightful mix of textures and colors. Served alongside a savory-sweet peanut dipping sauce made with soy sauce, peanut butter, rice vinegar, and a hint of maple syrup, this recipe is perfect as a light lunch, appetizer, or party snack. Ready in just 35 minutes and naturally gluten-free, this dish is an ideal choice for vegans, vegetarians, and anyone seeking a nutritious and satisfying bite.
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 100 grams Rice vermicelli noodles
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, julienned
- 1 cup Purple cabbage, shredded
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 0.25 cup Fresh basil leaves
- 1 medium Avocado, thinly sliced
- 3 tablespoons Soy sauce (for optional dipping sauce)
- 2 tablespoons Peanut butter
- 1 tablespoon Rice vinegar
- 1 teaspoon Maple syrup
- 2 tablespoons Water
Instructions
Cook the rice vermicelli noodles according to the package instructions. Drain and set aside to cool.
Prepare all the vegetables by washing, peeling, and cutting them into thin julienne strips or shredding as needed. Set them aside in separate piles for easy assembly.
Prepare the peanut dipping sauce by whisking together peanut butter, soy sauce, rice vinegar, maple syrup, and water in a small bowl until smooth. Adjust the consistency with additional water if needed.
Fill a large shallow bowl with warm water. Working with one rice paper wrapper at a time, submerge it in the water for 10-15 seconds until it becomes soft and pliable. Carefully remove it and place it flat on a clean surface, such as a damp lint-free towel or cutting board.
Start layering the fillings on the bottom third of the rice paper wrapper. Begin with a small handful of cooked rice vermicelli noodles, followed by a few strips of carrot, cucumber, red bell pepper, some shredded purple cabbage, a couple of mint, cilantro, and basil leaves, and a slice or two of avocado.
Fold the sides of the wrapper over the filling, then tightly roll it up from the bottom like a burrito, ensuring the fillings are snugly packed. Repeat with the remaining wrappers and fillings.
Once all the spring rolls are assembled, serve them immediately with the peanut dipping sauce on the side. For best results, store uncovered in the refrigerator if not serving right away to prevent the wrappers from sticking together.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2945 mg | 128% | |
| Total Carbohydrate | 245.2 g | 89% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 27.5 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2970 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.
