Nut-Free Veggie Spring Roll
Bright, fresh, and completely nut-free, these Veggie Spring Rolls are a vibrant twist on a classic favorite, perfect for anyone with nut allergies or looking for a light, wholesome meal. Featuring crunchy julienned carrots, cucumbers, red bell peppers, and shredded purple cabbage, these rolls are packed with color and nutrients. Wrapped in delicate rice paper and paired with fragrant fresh mint and cilantro, they’re a refreshing bite of flavor in every roll. Complemented with a simple, zesty dipping sauce made from soy sauce, rice vinegar, and a touch of maple syrup, these rolls are gluten-free adaptable and require no cooking—making them a quick and easy addition to any lunch or appetizer spread. Perfectly portable and full of plant-based goodness, they’re a delicious way to embrace healthy, nut-free eating.
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Ingredients
- 8 pieces Rice paper wrappers
- 1 medium, julienned Carrot
- 1 medium, julienned Cucumber
- 1 medium, julienned Red bell pepper
- 1 cup shredded Purple cabbage
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 1 cup Cooked rice vermicelli noodles
- 2 tablespoons Soy sauce (gluten-free if needed)
- 1.5 tablespoons Rice vinegar
- 1 tablespoon Maple syrup
- 1 teaspoon Sesame oil
Directions
Step 1
Prepare all vegetables by washing, peeling if needed, and slicing them into thin, julienned strips. Shred the purple cabbage.
Step 2
Soak rice vermicelli noodles according to package instructions. Drain and set aside.
Step 3
Set up a spring roll assembly station with all the prepared fillings (vegetables, noodles, mint, and cilantro) and a clean, flat surface for rolling.
Step 4
Fill a shallow dish with warm water. Soak one rice paper wrapper in the water for 15-20 seconds, until it softens but remains slightly firm. Remove and place it on a clean, damp kitchen towel or cutting board.
Step 5
In the bottom third of the wrapper, place a small portion of rice vermicelli noodles, followed by a few julienned veggies (carrots, cucumber, red bell pepper, purple cabbage), a few mint leaves, and cilantro leaves. Be careful not to overfill.
Step 6
Fold the bottom of the wrapper over the filling, then fold in the sides, and roll it tightly from bottom to top, like a burrito. Repeat with the remaining wrappers and fillings.
Step 7
In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and sesame oil to create the dipping sauce.
Step 8
Serve the spring rolls immediately with the dipping sauce on the side. If not serving right away, cover the spring rolls with a damp cloth to prevent them from drying out.
Nutrition Facts
| Serving size | (1075.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 890.4 |
| Total Fat 18.5g | 0% |
| Saturated Fat 2.2g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 0mg | 0% |
| Sodium 2149.7mg | 0% |
| Total Carbohydrate 172.2g | 0% |
| Dietary Fiber 19.7g | 0% |
| Total Sugars 32.3g | |
| Protein 21.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 545.6mg | 0% |
| Iron 15.7mg | 0% |
| Potassium 2172.5mg | 0% |
Source of Calories