Dairy-Free Vegetarian Spring Rolls

Bursting with crisp, colorful vegetables and fresh herbs, these Dairy-Free Vegetarian Spring Rolls are a wholesome, flavor-packed appetizer or light meal perfect for any occasion. Wrapped in delicate rice paper, each roll features a medley of julienned carrots, cucumbers, red bell peppers, and shredded purple cabbage, paired with aromatic mint, cilantro, and optional Thai basil for a bold, refreshing taste. Vermicelli rice noodles add a tender texture, while the creamy, savory dipping sauce—made with peanut butter or sunflower seed butter for a nut-free option—offers the perfect finishing touch. Ready in under 40 minutes with no cooking required beyond prepping the rice noodles, this gluten-free-friendly recipe is as easy to make as it is delightful to eat. Serve them fresh alongside the tangy, sweet-and-salty sauce to impress guests or satisfy your craving for healthy, plant-based snacks!

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 pieces Rice paper wrappers (8-inch size)
• 4 ounces Vermicelli rice noodles
• 1 large Carrot, julienned
• 1 large Cucumber, julienned
• 1 medium Red bell pepper, thinly sliced
• 1 cup Purple cabbage, finely shredded
• 0.5 cup Fresh mint leaves
• 0.5 cup Fresh cilantro leaves
• 0.5 cup Fresh Thai basil leaves (optional)
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 1 tablespoon Lime juice, freshly squeezed
• 0.25 cup Peanut butter (or sunflower seed butter for nut-free)
• 1 tablespoon Maple syrup
• 2 tablespoons Water (to thin dipping sauce)

Directions

Step 1

Cook the vermicelli rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

Step 2

Prepare all the vegetables: julienne the carrot and cucumber, thinly slice the red bell pepper, and finely shred the purple cabbage. Wash and pat dry the fresh herbs (mint, cilantro, and Thai basil, if using).

Step 3

Fill a shallow dish or large bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, or until it softens. Lay it flat on a clean, damp kitchen towel or cutting board.

Step 4

To assemble the spring rolls, place a small amount of rice noodles, a few strips of carrot, cucumber, and red bell pepper, a small handful of shredded cabbage, and a few leaves of herbs in the bottom third of the rice paper wrapper.

Step 5

Fold the bottom of the wrapper snugly over the filling. Fold in the sides, then roll it up tightly from the bottom to create a compact spring roll. Repeat with the remaining wrappers and filling ingredients.

Step 6

To make the dipping sauce, whisk together the soy sauce (or tamari), lime juice, peanut butter (or sunflower seed butter), maple syrup, and water in a small bowl until smooth. Adjust the water to achieve your desired consistency.

Step 7

Serve the spring rolls immediately with the dipping sauce on the side. If not serving right away, cover them with a damp towel to prevent them from drying out.

Nutrition Facts

Serving size	(1281.2g)

Amount per serving	% Daily Value*
Calories	1636.0

Total Fat 35.7g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2589.5mg	0%
Total Carbohydrate 287.5g	0%
Dietary Fiber 36.3g	0%
Total Sugars 38.9g
Protein 54.6g	0%

Vitamin D 0IU	0%
Calcium 875.2mg	0%
Iron 25.5mg	0%
Potassium 2867.6mg	0%

*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.

Source of Calories

Fat: 19.0%

Protein: 12.9%

Carbs: 68.1%