Gluten-Free Vegan Spring Rolls

Elevate your snacking or light meal game with these vibrant and refreshing Gluten-Free Vegan Spring Rolls! Packed with crisp julienned carrots, cool cucumber, shredded purple cabbage, sweet red bell peppers, and creamy avocado slices, these rolls are wrapped in delicate rice paper for a light yet satisfying bite. Fresh mint and cilantro add an aromatic touch, while tender rice vermicelli noodles complete the filling. Served alongside a velvety, savory-sweet peanut dipping sauce made with tamari, rice vinegar, and sesame oil, these spring rolls are not only visually stunning but bursting with bold, fresh flavors. Perfect for a quick, healthy appetizer or a light lunch, this recipe is naturally gluten-free, plant-based, and ready in just 40 minutes. Whether you're entertaining guests or meal-prepping for yourself, these spring rolls are guaranteed to impress!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 pieces Rice paper wrappers
• 100 grams Rice vermicelli noodles
• 1 medium (julienned) Carrot
• 1 medium (julienned) Cucumber
• 1 cup (shredded) Purple cabbage
• 1 medium (thinly sliced) Red bell pepper
• 1 medium (sliced) Avocado
• 0.25 cup Fresh mint leaves
• 0.25 cup Fresh cilantro
• 2 tablespoons Tamari (gluten-free soy sauce)
• 3 tablespoons Peanut butter
• 1 tablespoon Rice vinegar
• 1 tablespoon Maple syrup
• 1 teaspoon Sesame oil
• 2 tablespoons Water

Directions

Step 1

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

Step 2

Prepare all the vegetables by julienning the carrot and cucumber, shredding the purple cabbage, slicing the red bell pepper, and slicing the avocado.

Step 3

Fill a shallow dish or a large plate with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it softens slightly but is still manageable.

Step 4

Gently lay the softened rice paper wrapper flat on a clean surface (such as a cutting board or damp kitchen towel).

Step 5

Near the bottom third of the wrapper, place a small handful of cooked rice noodles, followed by a bit of each prepared vegetable, a slice or two of avocado, and a few fresh mint and cilantro leaves.

Step 6

Fold the bottom of the rice paper wrapper over the filling, then fold in the sides, and roll it up tightly like a burrito. Repeat with the remaining rice paper wrappers and fillings.

Step 7

To make the dipping sauce, whisk together the tamari, peanut butter, rice vinegar, maple syrup, sesame oil, and water in a small bowl until smooth and creamy.

Step 8

Serve the spring rolls fresh with the peanut dipping sauce on the side. Enjoy immediately!

Nutrition Facts

Serving size	(1023.0g)

Amount per serving	% Daily Value*
Calories	1513.6

Total Fat 63.5g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 14.6g
Cholesterol 0mg	0%
Sodium 2018.4mg	0%
Total Carbohydrate 215.9g	0%
Dietary Fiber 27.3g	0%
Total Sugars 35.2g
Protein 36.0g	0%

Vitamin D 0IU	0%
Calcium 357.1mg	0%
Iron 11.5mg	0%
Potassium 2451.4mg	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: 36.2%

Protein: 9.1%

Carbs: 54.7%