Gluten-Free Vegetarian Spring Rolls

Fresh, vibrant, and naturally gluten-free, these Vegetarian Spring Rolls are the ultimate healthy appetizer or light meal. Wrapped in delicate rice paper, each roll is packed with crisp julienned vegetables, refreshing herbs like cilantro, mint, and optional Thai basil, and tender rice vermicelli noodles. The highlight? A creamy, zesty dipping sauce made with gluten-free tamari, peanut butter (or a nut-free alternative), lime juice, and a hint of maple sweetness. Perfect for gluten-sensitive eaters and plant-based enthusiasts alike, these spring rolls are as fun to make as they are to eat, requiring just 30 minutes of prep time. Serve them fresh for a deliciously crunchy bite, perfect for parties, picnics, or a light weeknight dinner.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 pieces Rice paper wrappers (gluten-free)
• 150 grams Rice vermicelli noodles
• 1 medium Carrot, julienned
• 1 medium Cucumber, julienned
• 0.5 medium Red bell pepper, thinly sliced
• 1 cup Purple cabbage, shredded
• 0.5 cup Fresh cilantro leaves
• 0.5 cup Fresh mint leaves
• 0.25 cup Fresh Thai basil (optional)
• 2 tablespoons Tamari (gluten-free soy sauce)
• 3 tablespoons Peanut butter (or almond butter for nut-free option)
• 2 tablespoons Lime juice, freshly squeezed
• 1 tablespoon Maple syrup
• 1 clove Garlic, finely minced
• 2 tablespoons Water (for thinning the sauce)

Directions

Step 1

Cook the rice vermicelli noodles according to the package instructions. Typically, this involves soaking them in hot water for 3-5 minutes until tender. Drain and rinse with cold water, then set them aside.

Step 2

Prepare the vegetables by julienning the carrot, cucumber, and red bell pepper. Shred the purple cabbage, and keep all vegetables in separate bowls for easy assembly.

Step 3

Wash and gently pat dry the fresh cilantro, mint, and Thai basil leaves.

Step 4

In a small bowl, prepare the dipping sauce by whisking together tamari, peanut butter (or almond butter), lime juice, maple syrup, minced garlic, and water until smooth. Adjust consistency by adding more water if needed.

Step 5

Fill a large bowl with warm water. Working one at a time, soak a rice paper wrapper in the warm water for 10-15 seconds until pliable but not overly soft. Remove and place it on a clean damp towel or cutting board.

Step 6

Place a small handful of rice noodles in the center of the wrapper, followed by a few strips of carrot, cucumber, bell pepper, a pinch of shredded cabbage, and a few leaves of cilantro, mint, and Thai basil.

Step 7

Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to seal. Repeat this process with the remaining rice paper wrappers and filling ingredients.

Step 8

Arrange the spring rolls on a platter and serve immediately with the prepared dipping sauce.

Nutrition Facts

Serving size	(1276.3g)

Amount per serving	% Daily Value*
Calories	1662.4

Total Fat 29.3g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2279.9mg	0%
Total Carbohydrate 312.0g	0%
Dietary Fiber 28.3g	0%
Total Sugars 36.1g
Protein 50.2g	0%

Vitamin D 0IU	0%
Calcium 707.9mg	0%
Iron 21.6mg	0%
Potassium 2428.2mg	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: 15.4%

Protein: 11.7%

Carbs: 72.9%