Soy-Free Vegetarian Spring Rolls

Bright, fresh, and completely soy-free, these Vegetarian Spring Rolls are a wholesome snack or light meal that’s as delicious as it is colorful. Packed with crunchy julienned carrots, cucumber, red bell pepper, shredded purple cabbage, and fragrant mint and cilantro, these spring rolls deliver a vibrant medley of flavors and textures. Wrapped in delicate rice paper and optionally paired with tender rice vermicelli noodles, they’re perfect for vegans, vegetarians, or anyone seeking a healthy, allergy-friendly option. The star of the show is the creamy sunflower seed butter dipping sauce, infused with zesty lime juice, a hint of maple syrup, and aromatic garlic and ginger for a delightful umami punch. Ready in just 40 minutes with no cooking required, these spring rolls are the ultimate hand-held, plant-based treat for picnics, parties, or weeknight dinners.

Nutriscore Rating: 78/100

Prep Time:40 mins

Cook Time:0 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 pieces Rice paper wrappers
• 1 cup Carrot, julienned
• 1 cup Cucumber, julienned (seeded if necessary)
• 1 cup Red bell pepper, julienned
• 1 cup Purple cabbage, shredded
• 0.5 cup Fresh mint leaves
• 0.5 cup Fresh cilantro leaves
• 1 cup Cooked rice vermicelli noodles (optional)
• 0.25 cup Sunflower seed butter (for dipping sauce)
• 2 tablespoons Lime juice (for dipping sauce)
• 1 tablespoon Maple syrup (for dipping sauce)
• 2 tablespoons Water (for dipping sauce)
• 1 clove Garlic, minced (for dipping sauce)
• 0.25 teaspoon Ground ginger (for dipping sauce)
• 0.25 teaspoon Sea salt (for dipping sauce)

Directions

Step 1

Prepare all the vegetables by washing, peeling, and cutting into thin julienne strips. Shred the purple cabbage and set all the vegetables aside.

Step 2

Cook the rice vermicelli noodles (if using) according to the package instructions. Drain and set them aside to cool.

Step 3

Make the dipping sauce by combining the sunflower seed butter, lime juice, maple syrup, water, minced garlic, ground ginger, and sea salt in a small bowl. Whisk until smooth and creamy. Adjust consistency with more water if needed.

Step 4

Fill a shallow dish with warm water. Working one at a time, dip a rice paper wrapper into the water for about 10-15 seconds until it softens and becomes pliable. Remove it and place it flat on a clean damp towel or cutting board.

Step 5

Layer a small handful of shredded cabbage, julienned vegetables, optional rice noodles, and a few mint and cilantro leaves in the middle of the wrapper. Be careful not to overfill.

Step 6

Fold the bottom of the wrapper upwards over the filling, then fold in the sides snugly. Roll the wrapper tightly from the bottom to the top to seal. Repeat with the remaining wrappers and filling.

Step 7

Serve the spring rolls fresh with the sunflower seed butter dipping sauce on the side.

Nutrition Facts

Serving size	(1433.6g)

Amount per serving	% Daily Value*
Calories	1369.1

Total Fat 40.1g	0%
Saturated Fat 4.0g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1065.7mg	0%
Total Carbohydrate 238.7g	0%
Dietary Fiber 30.7g	0%
Total Sugars 47.0g
Protein 33.8g	0%

Vitamin D 0IU	0%
Calcium 672.8mg	0%
Iron 19.7mg	0%
Potassium 3053.6mg	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: 24.9%

Protein: 9.3%

Carbs: 65.8%