Gluten Free Vegetable Spring Rolls (Printable Version)
Crisp gluten-free spring rolls packed with fresh julienned veggies, herbs and avocado, served with a tangy dipping sauce.
# What You 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 Make It:
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. Thinly shred the red cabbage. Slice the avocado. Arrange all vegetables and fresh herb leaves on a platter for easy access during 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 overly soft.
04 - Lay the softened wrapper flat on a clean work surface. Place a small handful of noodles, a selection of vegetables, and fresh herbs along the lower third of the wrapper, keeping the filling compact. Layer avocado slices on top.
05 - Fold the left and right sides of the wrapper inward over the filling. Starting from the bottom edge, tightly roll the wrapper upward to enclose the filling, similar to folding a burrito. Repeat with the remaining wrappers and filling.
06 - In a small bowl, whisk together the gluten-free soy sauce, rice vinegar, maple syrup or honey, toasted sesame oil, grated ginger, minced garlic, and chopped peanuts if using.
07 - Arrange the spring rolls on a serving platter and serve immediately alongside the dipping sauce.
# Helpful Hints:
01 -
- No cooking required, which means your kitchen stays cool and you spend maybe twenty five minutes from start to plate.
- The rice paper wrappers are naturally gluten free and create that beautiful translucent look that makes everyone think you ordered takeout.
- You can swap in whatever vegetables are wilting in your crisper drawer and they still turn out gorgeous every single time.
02 -
- Rice paper continues to soften after you remove it from the water, so take it out when it still has a tiny bit of stiffness left or it will tear during rolling.
- Do not overfill the wrappers because a modest amount of filling rolls cleanly while an overstuffed roll bursts open every single time.
03 -
- Keep a damp towel under your working surface so the rice paper does not stick and tear when you try to lift it.
- Roll one at a time from start to finish rather than soaking all the wrappers at once, because they fuse together into an unusable sticky mess within minutes.