Gluten-Free Vegetable Spring Rolls

Delight in the vibrant flavors and gluten-free goodness of these Vegetable Spring Rolls, perfect for a light lunch, appetizer, or snack! Crafted with delicate rice paper wrappers and filled with a colorful medley of crisp julienned vegetables—carrot, cucumber, red bell pepper, and shredded purple cabbage—these rolls offer a satisfying crunch in every bite. Fresh herbs like mint, cilantro, and basil elevate the flavors, while tender rice vermicelli noodles add a silky texture. Paired with a creamy, gluten-free peanut dipping sauce made with tamari, peanut butter, and sesame oil, these spring rolls are both nutritious and indulgent. With just 30 minutes of prep time, this no-cook recipe is ideal for busy weeknights or effortless entertaining. Whether you're gluten-free, vegetarian, or just craving a burst of freshness, these spring rolls are a wholesome, irresistible choice!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 12

Ingredients

• 12 pieces Rice paper wrappers (gluten-free)
• 100 grams Rice vermicelli noodles
• 1 large Carrot, julienned
• 1 medium Cucumber, julienned (seeds removed)
• 1 medium Red bell pepper, julienned
• 1 cup Purple cabbage, thinly shredded
• 12 leaves Fresh mint leaves
• 12 sprigs Fresh cilantro leaves
• 12 leaves Fresh basil leaves
• 2 tablespoons Tamari (gluten-free soy sauce)
• 2 tablespoons Peanut butter
• 1 tablespoon Rice vinegar
• 1 teaspoon Honey or maple syrup
• 1 teaspoon Sesame oil
• 2 tablespoons Warm water (for peanut sauce)
• 3 cups Warm water (for softening rice paper)

Directions

Step 1

Cook the rice vermicelli noodles according to the package instructions. Typically, this involves soaking them in boiling water for 3-5 minutes. Once cooked, drain, rinse with cold water, and set aside.

Step 2

Prepare all the vegetables by julienning the carrot, cucumber, and red bell pepper. Shred the purple cabbage thinly and set all the vegetables aside.

Step 3

Set up a rolling station with a large plate or cutting board, a dish of warm water, and all the prepared vegetables, herbs, and noodles.

Step 4

Take one rice paper wrapper and dip it into the warm water for about 10-15 seconds or until it softens. Lay it flat on your work surface.

Step 5

Place a small amount of noodles, a few pieces of each vegetable, and one leaf each of mint, cilantro, and basil in the center of the wrapper. Be careful not to overfill.

Step 6

Fold the bottom edge of the rice paper over the filling, then fold in the sides, and roll it up tightly like a burrito. Place the spring roll seam-side down on a plate. Repeat this process with the remaining wrappers and fillings.

Step 7

To make the peanut dipping sauce, whisk together the peanut butter, tamari, rice vinegar, honey or maple syrup, sesame oil, and 2 tablespoons of warm water in a small bowl until smooth. Adjust the consistency by adding more water if needed.

Step 8

Serve the spring rolls immediately with the peanut dipping sauce on the side. Cover any leftover spring rolls with a damp paper towel to keep them from drying out.

Nutrition Facts

Serving size	(1661.6g)

Amount per serving	% Daily Value*
Calories	1366.8

Total Fat 33.1g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 9.8g
Cholesterol 0mg	0%
Sodium 2030.8mg	0%
Total Carbohydrate 238.0g	0%
Dietary Fiber 12.7g	0%
Total Sugars 21.7g
Protein 31.9g	0%

Vitamin D 0IU	0%
Calcium 156.5mg	0%
Iron 5.8mg	0%
Potassium 1190.9mg	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: 21.6%

Protein: 9.3%

Carbs: 69.1%