Soy-Free Veggie Spring Roll
Delight in the fresh, vibrant flavors of these Soy-Free Veggie Spring Rolls, a perfect healthy snack or light meal packed with wholesome, plant-based ingredients. Bursting with colorful vegetables like julienned carrots, shredded purple cabbage, crisp cucumber, and creamy avocado, these spring rolls offer a crunchy and refreshing bite wrapped in delicate rice paper. Vermicelli rice noodles add a touch of texture, while fragrant herbs like fresh mint and cilantro elevate every roll with bright, aromatic notes. Paired with a luscious almond butter dipping sauce infused with lime juice, garlic, and a hint of maple syrup, these spring rolls shine as a soy-free alternative that's both satisfying and allergy-friendly. Ready in just 30 minutes, they’re the perfect choice for meal prep or entertaining guests. Enjoy them fresh for a crowd-pleasing, gluten-free, and vegan delight!
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Ingredients
- 8 pieces Rice paper wrappers
- 1 medium (julienned) Carrot
- 1 medium (julienned) Cucumber
- 1 medium (thinly sliced) Red bell pepper
- 1 cup (shredded) Purple cabbage
- 1 large (sliced) Avocado
- 16 leaves Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 3 ounces Vermicelli rice noodles
- 0.25 cup Almond butter
- 2 tablespoons Lime juice
- 1 teaspoon Maple syrup
- 1 clove (minced) Garlic
- 2 tablespoons Water
- 0.25 teaspoon Salt
Directions
Step 1
Prepare the vermicelli rice noodles according to package instructions. Drain and rinse them under cold water, then set aside.
Step 2
Wash and prepare the vegetables: julienne the carrot and cucumber, thinly slice the red bell pepper, and shred the purple cabbage. Slice the avocado last to prevent browning.
Step 3
Combine the almond butter, lime juice, maple syrup, minced garlic, water, and salt in a small bowl. Whisk until smooth. Adjust the consistency with a little more water if needed. This will be your dipping sauce.
Step 4
Fill a large shallow bowl or plate with warm water. Working one at a time, dip a rice paper wrapper into the water for about 10 seconds, or until it softens but is still slightly firm (it will continue softening as you work).
Step 5
Place the softened wrapper onto a clean, damp kitchen towel or cutting board.
Step 6
In the center of the wrapper, layer a small handful of rice noodles, a few pieces of each of the vegetables (carrot, cucumber, bell pepper, cabbage), a slice or two of avocado, 2 mint leaves, and some cilantro.
Step 7
Fold the sides of the wrapper inward, then tightly roll it up from the bottom, similar to a burrito. Repeat with the remaining wrappers and filling ingredients.
Step 8
Serve the spring rolls fresh with the almond butter dipping sauce on the side. Enjoy immediately!
Nutrition Facts
| Serving size | (1127.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1488.7 |
| Total Fat 67.2g | 0% |
| Saturated Fat 7.6g | 0% |
| Polyunsaturated Fat 3.7g | |
| Cholesterol 0mg | 0% |
| Sodium 749.1mg | 0% |
| Total Carbohydrate 197.1g | 0% |
| Dietary Fiber 31.4g | 0% |
| Total Sugars 23.9g | |
| Protein 32.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 415.9mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 2755.2mg | 0% |
Source of Calories