Gluten Free Vegetable Spring Rolls (Printable)
Fresh gluten-free spring rolls with julienned vegetables, herbs, and a tangy dipping sauce—light, portable appetizer.
# What You'll Need:
→ Vegetables
01 - 1 medium carrot, julienned
02 - 1/2 cucumber, julienned
03 - 1 red bell pepper, julienned
04 - 1 cup red cabbage, thinly shredded
05 - 1 avocado, sliced
06 - 1 cup fresh mint leaves
07 - 1 cup fresh cilantro leaves
→ Wrappers and Noodles
08 - 8 gluten-free rice paper wrappers
09 - 3.5 oz rice vermicelli noodles
10 - Warm water, for soaking rice paper
→ Dipping Sauce
11 - 3 tablespoons gluten-free soy sauce or tamari
12 - 2 tablespoons rice vinegar
13 - 1 tablespoon maple syrup or honey
14 - 1 teaspoon toasted sesame oil
15 - 1 teaspoon grated fresh ginger
16 - 1 clove garlic, minced
17 - 1 tablespoon chopped peanuts (optional, omit for nut-free)
# How to Cook:
01 - Prepare the rice vermicelli noodles according to package instructions. Drain thoroughly and set aside to cool.
02 - Julienne the carrot, cucumber, and red bell pepper. Shred the red cabbage thinly. Slice the avocado. Arrange all vegetables and herbs on a platter for easy assembly.
03 - Fill a large shallow bowl with warm water. Submerge one rice paper wrapper at a time for 10 to 15 seconds until pliable but not mushy.
04 - Place the softened wrapper on a clean flat surface. Layer a small portion of noodles, vegetables, and herbs along the lower third of the wrapper, keeping the filling compact. Add avocado slices last to prevent smashing.
05 - Fold the sides of the wrapper inward over the filling, then tightly roll up from the bottom, tucking the filling as you go, similar to folding a burrito. Repeat with remaining wrappers and fillings.
06 - In a small bowl, whisk together the gluten-free soy sauce or tamari, rice vinegar, maple syrup or honey, toasted sesame oil, grated fresh ginger, minced garlic, and chopped peanuts if using.
07 - Arrange the spring rolls on a platter and serve immediately with the dipping sauce on the side.
# Expert Advice:
01 -
- These rolls are impossibly fresh and crisp, with vegetables that still have their satisfying crunch and herbs that taste like they were just picked from the garden
- You can prep everything in advance and assemble them right before serving, making them perfect for stress-free entertaining
02 -
- Rice paper continues to soften as it sits, so these are definitely best eaten within an hour or two of assembly
- Work with one wrapper at a time and keep your hands slightly damp to prevent the paper from sticking to your fingers
03 -
- Use the sharpest knife you have for julienning vegetables—a dull knife will crush and bruise delicate ingredients like cucumber and bell pepper
- Cover your workspace with a damp towel before starting to keep wrappers from sticking to the counter