Soy-Free Vegetable Spring Rolls

Elevate your snacking or appetizer game with these vibrant and nutritious Soy-Free Vegetable Spring Rolls! Packed with crunchy julienned vegetables like carrot, red bell pepper, and cucumber, along with purple cabbage, fresh herbs, and creamy avocado, these rolls are as visually stunning as they are delicious. Encased in delicate rice paper wrappers, they offer a light, gluten-free, and customizable option perfect for any crowd. The star of the show is the creamy, soy-free peanut dipping sauce, made with coconut aminos for a naturally sweet and tangy depth of flavor. Ready in just 30 minutes and requiring no cooking, these spring rolls are a refreshing addition to any table—ideal for vegans, those avoiding soy, or anyone craving a wholesome, colorful bite!

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 pieces Rice paper wrappers
• 1 medium Carrot, julienned
• 0.5 medium English cucumber, julienned
• 1 medium Red bell pepper, julienned
• 1 cup Purple cabbage, thinly shredded
• 0.5 cup Fresh mint leaves
• 0.5 cup Fresh basil leaves
• 1 cup Cooked rice vermicelli noodles (optional)
• 1 large Avocado, thinly sliced
• 2 tablespoons Lime juice
• 2 tablespoons Creamy peanut butter (soy-free)
• 1 tablespoon Coconut aminos
• 1 teaspoon Maple syrup
• 1 clove Garlic, grated
• 1 tablespoon Water (for thinning dipping sauce)

Directions

Step 1

Prepare all vegetables: julienne the carrot, cucumber, red bell pepper, and slice the avocado. Shred the purple cabbage thinly.

Step 2

If using rice vermicelli noodles, cook according to package directions, drain, and let cool.

Step 3

Fill a shallow bowl or dish with warm water. Dip one rice paper wrapper into the water to soften for about 10-15 seconds. Remove it and place it onto a clean, damp kitchen towel or cutting board.

Step 4

Layer the center of the rice paper with a few pieces of julienned carrot, cucumber, red bell pepper, a small handful of cabbage, basil leaves, mint leaves, and a slice or two of avocado. Add a little bit of cooked rice vermicelli noodles if desired.

Step 5

Drizzle a small squeeze of lime juice over the fillings to enhance the flavor.

Step 6

Fold over the two sides of the wrapper, then carefully roll it up tightly from the bottom to form a spring roll. Repeat with the remaining wrappers and fillings.

Step 7

To make the dipping sauce, whisk together the peanut butter, coconut aminos, maple syrup, grated garlic, and water in a small bowl until smooth. Adjust the water for desired consistency.

Step 8

Serve the spring rolls fresh with the soy-free peanut dipping sauce on the side.

Nutrition Facts

Serving size	(1171.7g)

Amount per serving	% Daily Value*
Calories	1379.5

Total Fat 47.6g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 559.9mg	0%
Total Carbohydrate 223.3g	0%
Dietary Fiber 32.8g	0%
Total Sugars 30.5g
Protein 32.2g	0%

Vitamin D 0IU	0%
Calcium 567.4mg	0%
Iron 16.7mg	0%
Potassium 2921.7mg	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: 29.5%

Protein: 8.9%

Carbs: 61.6%