Vegan Vegetarian Spring Rolls
Bursting with vibrant colors and fresh flavors, these Vegan Vegetarian Spring Rolls are a healthy, crowd-pleasing appetizer or light meal that's as fun to make as they are to eat. Delicately wrapped in translucent rice paper, each roll is packed with crisp julienned veggies like carrots, cucumber, red bell pepper, and purple cabbage, along with fresh herbs like mint, cilantro, and basil for an aromatic punch. Creamy avocado and tender rice vermicelli noodles add a rich, satisfying texture, while an optional peanut dipping sauce—made with soy sauce, peanut butter, rice vinegar, and a hint of maple syrup—brings the perfect balance of savory and sweet. These spring rolls are not only vegan and vegetarian but also gluten-free, making them an inclusive, refreshing option for any occasion. Simple to prepare in just 30 minutes, they’re the perfect no-cook recipe for a light, nutritious dish that delivers on both flavor and presentation.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 12 pieces Rice paper wrappers
- 100 grams Rice vermicelli noodles
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, julienned
- 1 cup Purple cabbage, shredded
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 0.25 cup Fresh basil leaves
- 1 medium Avocado, thinly sliced
- 3 tablespoons Soy sauce (for optional dipping sauce)
- 2 tablespoons Peanut butter
- 1 tablespoon Rice vinegar
- 1 teaspoon Maple syrup
- 2 tablespoons Water
Directions
Step 1
Cook the rice vermicelli noodles according to the package instructions. Drain and set aside to cool.
Step 2
Prepare all the vegetables by washing, peeling, and cutting them into thin julienne strips or shredding as needed. Set them aside in separate piles for easy assembly.
Step 3
Prepare the peanut dipping sauce by whisking together peanut butter, soy sauce, rice vinegar, maple syrup, and water in a small bowl until smooth. Adjust the consistency with additional water if needed.
Step 4
Fill a large shallow bowl with warm water. Working with one rice paper wrapper at a time, submerge it in the water for 10-15 seconds until it becomes soft and pliable. Carefully remove it and place it flat on a clean surface, such as a damp lint-free towel or cutting board.
Step 5
Start layering the fillings on the bottom third of the rice paper wrapper. Begin with a small handful of cooked rice vermicelli noodles, followed by a few strips of carrot, cucumber, red bell pepper, some shredded purple cabbage, a couple of mint, cilantro, and basil leaves, and a slice or two of avocado.
Step 6
Fold the sides of the wrapper over the filling, then tightly roll it up from the bottom like a burrito, ensuring the fillings are snugly packed. Repeat with the remaining wrappers and fillings.
Step 7
Once all the spring rolls are assembled, serve them immediately with the peanut dipping sauce on the side. For best results, store uncovered in the refrigerator if not serving right away to prevent the wrappers from sticking together.
Nutrition Facts
| Serving size | (1114.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1457.9 |
| Total Fat 42.6g | 0% |
| Saturated Fat 6.5g | 0% |
| Polyunsaturated Fat 4g | |
| Cholesterol 0mg | 0% |
| Sodium 2944.7mg | 0% |
| Total Carbohydrate 245.2g | 0% |
| Dietary Fiber 31.8g | 0% |
| Total Sugars 27.5g | |
| Protein 37.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 600.6mg | 0% |
| Iron 18.6mg | 0% |
| Potassium 2970.0mg | 0% |
Source of Calories