Sugar-Free Veggie Spring Roll

Meet your new favorite guilt-free snack: Sugar-Free Veggie Spring Rolls! These vibrant, handheld delights are packed with fresh, colorful vegetables like julienned carrots, crisp cucumbers, shredded purple cabbage, and crunchy red bell peppers, all paired with fragrant mint and cilantro leaves. Wrapped in delicate rice paper and complemented by tender vermicelli rice noodles, these spring rolls are a refreshing, no-cook recipe that's both vegan and gluten-free. Dip them in a zesty homemade tamari-lime dipping sauce, infused with hints of garlic, ginger, and a touch of heat from crushed red pepper flakes, for a burst of flavor in every bite. Perfect for light lunches, appetizers, or party platters, these healthy, sugar-free spring rolls are as beautiful as they are satisfying—ready to brighten your table with minimal prep in just 25 minutes!

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 4

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
• 0.25 cup Fresh mint leaves
• 0.25 cup Fresh cilantro leaves
• 8 pieces Butter lettuce leaves
• 1 cup Cooked vermicelli rice noodles
• 2 tablespoons Tamari (gluten-free soy sauce)
• 2 tablespoons Lime juice
• 1 tablespoon Rice vinegar
• 1 clove Minced garlic
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Crushed red pepper flakes
• 1 tablespoon Water
• 1 teaspoon Optional: sesame seeds

Directions

Step 1

Prepare all your vegetables. Julienne the carrot and cucumber, thinly slice the red bell pepper, and shred the purple cabbage. Set them aside in small bowls.

Step 2

Cook the vermicelli rice noodles according to package instructions. Once cooked, drain and rinse with cold water to stop the cooking process. Set aside.

Step 3

Make the dipping sauce: In a small bowl, combine tamari, lime juice, rice vinegar, minced garlic, ground ginger, crushed red pepper flakes, and water. Mix well. Sprinkle in sesame seeds if desired.

Step 4

Fill a large shallow dish or a wide bowl with warm water. Take one rice paper wrapper and fully submerge it in the water for 10-15 seconds until soft and pliable, then remove and place it on a clean, damp kitchen towel or cutting board.

Step 5

On the bottom third of the softened rice paper wrapper, layer a butter lettuce leaf, a small portion of vermicelli noodles, a small handful of carrots, cucumbers, red bell peppers, purple cabbage, and a few mint and cilantro leaves.

Step 6

Fold the bottom of the rice paper wrapper tightly over the fillings, then fold in the sides and roll it up tightly like a burrito. Place the completed spring roll seam-side down on a plate to keep it secure.

Step 7

Repeat the process with the remaining rice paper wrappers and fillings until all spring rolls are assembled.

Step 8

Serve immediately with the dipping sauce or refrigerate the assembled spring rolls for up to 2 hours. Cover with a damp kitchen towel to keep them fresh.

Nutrition Facts

Serving size	(1046.2g)

Amount per serving	% Daily Value*
Calories	880.3

Total Fat 5.1g	0%
Saturated Fat 0.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2085.2mg	0%
Total Carbohydrate 194.1g	0%
Dietary Fiber 17.0g	0%
Total Sugars 17.5g
Protein 23.5g	0%

Vitamin D 0IU	0%
Calcium 396.9mg	0%
Iron 10.3mg	0%
Potassium 1762.4mg	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: 5.0%

Protein: 10.3%

Carbs: 84.7%